A matter of taste 味關重要

Authors

Keywords

Heston Blumenthal, Cooking, Innovation

Document Type

Article

Abstract

Along with Ferran Adria, British chef Heston Blumenthal is the foremost proponent of a scientific approach to cooking that has won him global acclaim for signature dishes like triple cooked chips and white chocolate with caviar, he recently visited Hong Kong where he discovered that the city's local cuisine has much to be admired.

英國大廚Heston Blumenthal是分子廚藝巨匠，與名廚Ferran Adria齊名。他擅於在烹調手法中融入創新的科技元素，其拿手好菜包括三重薯菜(triple cooked chips)和白朱古力配魚子醬(white chocolate with caviar)等。近期，這位創意非凡的廚藝天才造訪香港，並對這座城市的地道美食讚口不絕。

First Page

38

Last Page

43

Recommended Citation

(2015) "A matter of taste 味關重要," AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 38-43.
Available at: https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol1/iss1/11