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看得見的滋味：INFOGRAPHIC！世界最受歡迎美食的故事、數據與視覺資訊圖表──老饕必懂的食材與美食歷史、文化、食譜、料理技巧、最新潮流──
INFOGRAPHIC＝有故事的圖表
簡潔、有趣、易懂的故事線
縱向與橫向的資訊整合
橫跨美感和理解力的設計
超越圖解！整合＋理解龐大知識體系的最新利器！
● 本書特色：
以頂尖設計師的插畫來表現流程圖、圓餅圖、文氏圖、蜘蛛圖等經典圖表，將知識與資訊化繁為簡，輔以食譜、步驟教學與歷史演進表，構成這本知識與視覺美感兼具的新形態百科。
拆解龐大的世界美食主題，讓初學者變成老饕，讓你吃得更多、學得更多的完美指南。
每個食物主題都於具有國際普及性，也透過流行文化、文化傳統、日常重要性等角度來思考。
一目瞭然的分類方式，包括：來自大地（從土地收穫的食材）、來自農場（肉蛋奶類、起司、肉腸、蜂蜜）、來自海洋（海鮮、海藻）、來自儲藏櫃（調味料、香料、米麵食、麵包、果醬、巧克力等）、餐桌上的食物（三明治、拉麵、漢堡、沙拉、壽司、聖誕大餐、馬卡龍、提拉米蘇、蛋糕等世界美食）、吧台上的飲料（茶、咖啡、啤酒、雞尾酒、威士忌、香檳、葡萄酒、伏特加等），以及其他飲食須知：從公制、英制度量單位的轉換表，到食材的盛產季、怎麼選購適合的廚房刀具。
讓貪吃、愛吃變成你的本領：各種特定食材從哪裡來、最佳烹調與食用方式，以及各種奇特又有趣的飲食傳統、用餐文化和趨勢潮流……
◆
從食材產地與特性，到美食傳統、文化、烹調手法，
是百科，是文化史，也是食譜書！
──解答你對食材與食物的所有疑問
──讓你晉身內行的美食家
──馬上提升你的廚藝
■跨領域的知識
．蘋果與玫瑰系出同門，也是薔薇科植物；茄子雖然與番茄、甜椒和馬鈴薯同屬於茄科植物，但它其實是一種莓果，不是蔬菜。
．蕈類曾是天然的染色劑，現在也仍然可以用來染色。鹽曾經是貨幣的一種。在過去，羅馬士兵是以鹽為薪餉，奴隸也曾經用鹽來交易。
．煎餅（pancake）今天雖然成了時髦的速食點心，其實是與基督教懺悔節、猶太教光明節息息相關的傳統食物！
■世界最新飲食風潮
．獨家披露：如何用偷懶法在家做出美國紐約最夯的甜點「可拿滋」（CronutTM，可頌甜甜圈）！（p.180）
．風靡美國的咖啡最新喝法是——加入奶油！
■實用的採買訣竅
．巴西里（Parsley）怎麼挑選？平葉巴西里比捲葉的風味更佳！
．開心果的綠色愈深愈好，品質以伊朗產的最佳。
．想保存久一點，就買經過超高溫殺菌的牛奶；講究風味與營養，就買以巴氏殺菌法（UHT）處理的乳品！
■入門的烹調技巧
．各種香草加入菜中的最佳時機？
．怎麼煎／烤出超完美牛排？毫不費力就變得更美味多汁的訣竅是什麼？
．怎麼俐落地下刀處理圓身魚、扁身魚，切出完整漂亮的魚排？
．做酥皮點心時，怎麼加水／蛋黃，才能混拌出質地均勻又堅實的麵團？又該怎麼避免麵團出筋？
■廚藝升級的訣竅
．除了當零食來吃，還有8種方式可以更進一步享受花生、杏仁、腰果、栗子等堅果的美味！
．不求人，自己做香料奶油！經典款：白蘭地奶油、蒜香奶油、巴黎咖啡館（Café du Paris）招牌奶油醬、香草奶油（Maître d’hôtel butter）——讓麵包、料理的美味更進階！
．別再把乾掉的麵包當垃圾丟掉了！新鮮麵包變乾硬後，可以更千變萬化！從最簡單的麵包粉，到充當沙拉的配料、搭配冷湯或熱湯，甚至可以製作各式甜點和醬汁等，幫你快速變出美味的一餐。
■讓你晉身老饕的專家提點
．牛排部位怎麼選、怎麼吃？
．怎麼辨別番紅花的真假？怎麼帶出它的最佳風味？
．為什麼吃黑巧克力千萬別配紅酒（除非是甜型）或紅茶？
．威士忌杯不是品嘗威士忌酒的最佳選擇？！最好是加水而非加冰塊來飲用？
■各類美食、飲料、甜點的經典食譜
．自己養老麵種來做酸麵包！
．在家裡也能做出不輸給餐廳的世界各種經典三明治、披薩、漢堡、豐盛沙拉，甚至近年在西方紅到發紫的中東口袋餅！
．不只傳授成功做出馬卡龍的背後原理，還提醒你：從敲開蛋殼的那一刻算起，最佳享用時間是52小時後！
．輕鬆調製雞尾酒！莫吉托、曼哈頓、馬丁尼、柯夢波丹、血腥瑪麗、湯姆柯林斯、瑪格麗特……各款經典雞尾酒配方全公開。
簡潔、有趣、易懂的故事線
縱向與橫向的資訊整合
橫跨美感和理解力的設計
超越圖解！整合＋理解龐大知識體系的最新利器！
● 本書特色：
以頂尖設計師的插畫來表現流程圖、圓餅圖、文氏圖、蜘蛛圖等經典圖表，將知識與資訊化繁為簡，輔以食譜、步驟教學與歷史演進表，構成這本知識與視覺美感兼具的新形態百科。
拆解龐大的世界美食主題，讓初學者變成老饕，讓你吃得更多、學得更多的完美指南。
每個食物主題都於具有國際普及性，也透過流行文化、文化傳統、日常重要性等角度來思考。
一目瞭然的分類方式，包括：來自大地（從土地收穫的食材）、來自農場（肉蛋奶類、起司、肉腸、蜂蜜）、來自海洋（海鮮、海藻）、來自儲藏櫃（調味料、香料、米麵食、麵包、果醬、巧克力等）、餐桌上的食物（三明治、拉麵、漢堡、沙拉、壽司、聖誕大餐、馬卡龍、提拉米蘇、蛋糕等世界美食）、吧台上的飲料（茶、咖啡、啤酒、雞尾酒、威士忌、香檳、葡萄酒、伏特加等），以及其他飲食須知：從公制、英制度量單位的轉換表，到食材的盛產季、怎麼選購適合的廚房刀具。
讓貪吃、愛吃變成你的本領：各種特定食材從哪裡來、最佳烹調與食用方式，以及各種奇特又有趣的飲食傳統、用餐文化和趨勢潮流……
◆
從食材產地與特性，到美食傳統、文化、烹調手法，
是百科，是文化史，也是食譜書！
──解答你對食材與食物的所有疑問
──讓你晉身內行的美食家
──馬上提升你的廚藝
■跨領域的知識
．蘋果與玫瑰系出同門，也是薔薇科植物；茄子雖然與番茄、甜椒和馬鈴薯同屬於茄科植物，但它其實是一種莓果，不是蔬菜。
．蕈類曾是天然的染色劑，現在也仍然可以用來染色。鹽曾經是貨幣的一種。在過去，羅馬士兵是以鹽為薪餉，奴隸也曾經用鹽來交易。
．煎餅（pancake）今天雖然成了時髦的速食點心，其實是與基督教懺悔節、猶太教光明節息息相關的傳統食物！
■世界最新飲食風潮
．獨家披露：如何用偷懶法在家做出美國紐約最夯的甜點「可拿滋」（CronutTM，可頌甜甜圈）！（p.180）
．風靡美國的咖啡最新喝法是——加入奶油！
■實用的採買訣竅
．巴西里（Parsley）怎麼挑選？平葉巴西里比捲葉的風味更佳！
．開心果的綠色愈深愈好，品質以伊朗產的最佳。
．想保存久一點，就買經過超高溫殺菌的牛奶；講究風味與營養，就買以巴氏殺菌法（UHT）處理的乳品！
■入門的烹調技巧
．各種香草加入菜中的最佳時機？
．怎麼煎／烤出超完美牛排？毫不費力就變得更美味多汁的訣竅是什麼？
．怎麼俐落地下刀處理圓身魚、扁身魚，切出完整漂亮的魚排？
．做酥皮點心時，怎麼加水／蛋黃，才能混拌出質地均勻又堅實的麵團？又該怎麼避免麵團出筋？
■廚藝升級的訣竅
．除了當零食來吃，還有8種方式可以更進一步享受花生、杏仁、腰果、栗子等堅果的美味！
．不求人，自己做香料奶油！經典款：白蘭地奶油、蒜香奶油、巴黎咖啡館（Café du Paris）招牌奶油醬、香草奶油（Maître d’hôtel butter）——讓麵包、料理的美味更進階！
．別再把乾掉的麵包當垃圾丟掉了！新鮮麵包變乾硬後，可以更千變萬化！從最簡單的麵包粉，到充當沙拉的配料、搭配冷湯或熱湯，甚至可以製作各式甜點和醬汁等，幫你快速變出美味的一餐。
■讓你晉身老饕的專家提點
．牛排部位怎麼選、怎麼吃？
．怎麼辨別番紅花的真假？怎麼帶出它的最佳風味？
．為什麼吃黑巧克力千萬別配紅酒（除非是甜型）或紅茶？
．威士忌杯不是品嘗威士忌酒的最佳選擇？！最好是加水而非加冰塊來飲用？
■各類美食、飲料、甜點的經典食譜
．自己養老麵種來做酸麵包！
．在家裡也能做出不輸給餐廳的世界各種經典三明治、披薩、漢堡、豐盛沙拉，甚至近年在西方紅到發紫的中東口袋餅！
．不只傳授成功做出馬卡龍的背後原理，還提醒你：從敲開蛋殼的那一刻算起，最佳享用時間是52小時後！
．輕鬆調製雞尾酒！莫吉托、曼哈頓、馬丁尼、柯夢波丹、血腥瑪麗、湯姆柯林斯、瑪格麗特……各款經典雞尾酒配方全公開。
224 pages, Hardcover
First published October 29, 2015
10 people are currently reading
288 people want to read
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Displaying 1 - 12 of 12 reviews
February 17, 2016
2.5
This is a beautiful looking book but I'n not sure what the point of it is. Or indeed what audience it is seeking?
The illustrations are very child like. In fact the whole layout is child like, and yet you wouldn't be telling a child to get a very sharp knife and fillet a fish!
And yet it is far too basic (and frequently patronising) for an adult cook or food lover.
I certainly have no desire to 'make my fishy dishy go further' or read about the 'big banger sausage theory'. Why the baby talk?
A shame as the idea behind the book somehow has such promise.
This is a beautiful looking book but I'n not sure what the point of it is. Or indeed what audience it is seeking?
The illustrations are very child like. In fact the whole layout is child like, and yet you wouldn't be telling a child to get a very sharp knife and fillet a fish!
And yet it is far too basic (and frequently patronising) for an adult cook or food lover.
I certainly have no desire to 'make my fishy dishy go further' or read about the 'big banger sausage theory'. Why the baby talk?
A shame as the idea behind the book somehow has such promise.
January 4, 2021
Me ha gustado mucho. Si es verdad que las ilustraciones dominan el libro, pero los datos sobre los alimentos son muy interesantes si no eres un erudito del arte culinario: cómo combinar y conservar los alimentos más básicos es algo que yo por desgracia no aprendí en casa, y sin duda este libro me ha educado en ese campo.
January 18, 2016
Fun book if you like to learn about food, recipes, alcohol, etc. Written by British authors, so this is often apparent (metric system, names for foods--did you know the British call zucchinis "courgettes?" Cool book.
May 26, 2017
This is a tricky book to rate for me*. I love visual representations of things but I don't like infographics for the sake drawing a cute picture (as so many infographics on the internet seem to be.
This book has a mixture of interesting diagrams with pathways and connections and completely pointless pictures.
The egg organisational chart, for instance, was neat. At a glance, you could see examples of things made from 1) only the yolk 2) only the white 3) Boiled 4) Cracked & whisked 5) cracked & cooked (and for each of those groups, the author gave examples of additions of ingredients/change of cooking method.
The picture of ice-cream scoops with flavours was more suitable for a children's book.
I guess I'm not the target market. Though it's unclear who the book is aimed at...Lovers of infographics? People who like cute pictures of charts that are not labelled and make little sense without proper references and context. But then those people will probably dislike reading closely-formatted text in a small font that the book also has on a number of its pages).
*I suppose I've given it three stars because people who like colourful pictures with random bits of trivia would probably love the book (and I got what I wanted from a few pages). It's disappointing for me because the pages I liked showed that the book has so much promise but I suspect I'm in the minority.
This book has a mixture of interesting diagrams with pathways and connections and completely pointless pictures.
The egg organisational chart, for instance, was neat. At a glance, you could see examples of things made from 1) only the yolk 2) only the white 3) Boiled 4) Cracked & whisked 5) cracked & cooked (and for each of those groups, the author gave examples of additions of ingredients/change of cooking method.
The picture of ice-cream scoops with flavours was more suitable for a children's book.
I guess I'm not the target market. Though it's unclear who the book is aimed at...Lovers of infographics? People who like cute pictures of charts that are not labelled and make little sense without proper references and context. But then those people will probably dislike reading closely-formatted text in a small font that the book also has on a number of its pages).
*I suppose I've given it three stars because people who like colourful pictures with random bits of trivia would probably love the book (and I got what I wanted from a few pages). It's disappointing for me because the pages I liked showed that the book has so much promise but I suspect I'm in the minority.
November 16, 2017
A cool way to look at the food world!
December 27, 2017
Very beautiful and insightful
December 2, 2021
Full of fun facts! Some graphics weren’t as well-rounded as others which is why it wasn’t a full 5 stars. A great book to flip through.
December 21, 2024
Ihanan värikäs kirja .Saa pohtimaan eri raaka- aineita.
March 1, 2017
Loved it! Will definitely stay on my kitchen shelf, where I'll be sure to use it frequently, when pairing different meals and drinks. Very, very useful and educating. Even if you know all of the stuff already, the infographics are so lovely it's a pleasure just having this book to look at them every now and then.
December 30, 2015
This is such a pretty book--it would be a great gift for a food lover in your life. The concept is different facts about food and cooking, delivered via gorgeous, drool-worthy illustrations, in infographics. It's the kind of book you pick up and read idly for 15 minutes or so, but also the kind of book that's fun to get lost reading. It's British, so there are some things that don't translate in the sense that we don't have the same ingredients, or the few odd recipes in the book are written in the metric system. But a fun one.
January 16, 2016
I love infographics. And this book is essentially a bunch of infographics on food: from tomatoes, sausages, rice to ice cream, wine and ends with great seasonal chart, knives and tastes.
It is beautiful, more of a random opening and reading type of book. There are some recipes and flavour wheels, build your own salad and pizza type of thing too. My favourite are infographics on cheese types, beer, chocolate and bread.
It is beautiful, more of a random opening and reading type of book. There are some recipes and flavour wheels, build your own salad and pizza type of thing too. My favourite are infographics on cheese types, beer, chocolate and bread.
April 1, 2017
Definitely an all in one reference book with delightful illustrations; a visual feast.
Displaying 1 - 12 of 12 reviews