從果醬、啤酒到馬賽鮮魚湯，各種歐洲美食的來龍去脈……

翻開《美食考》，帶你盡覽歐洲飲食背後的絕妙故事！
古時候的蝸牛不但是貴族的珍饈，還是修士的止咳藥！
而傳說滿月的時候，生蠔會分泌出一種催情的賀爾蒙，
所以不妨問問魚販，他的生蠔是什麼時候撿的……
作者根據旅居法國多年的親身體會，精心鑽研歐洲食材與料理背後豐厚的歷史、文化、趣事，告訴我們，每咬一口，都是故事……

　　提到歐洲飲食，有什麼直覺聯想呢？說到義大利可能是比薩，西班牙可能是西班牙飯，法國則讓我們想起街上熙熙攘攘的人群，個個抱著大大的紙袋，裡面裝著長棍麵包。但法國人可能無法認同，直到二十世紀才在巴黎出現的長棍麵包，竟然莫名其妙被視為法國食物的重要象徵。

這些刻板印象告訴我們，對於歐洲飲食我們需要更基礎的了解，以及更多文化背景的解說。

其實，每一種食材、每一道料理，背後都各有趣味的身家背景、料理時的奇巧秘訣……

不看本書，不知道食物的滋味與香氣裡蘊藏的知識充滿驚奇。
　

在這商業掛帥的時代裡，市面上充斥著某某企業經營理念、商界人物致富之道等企管寶典；然而，卻沒有哪一家能夠與歷經封建、戰亂，至今依然在家族掌舵之下屹立不搖達三百六十年之久的日本龜甲萬公司相比擬。
　　龜甲萬大膽創新的管理制度及行銷策略已成為企業界爭相效法之典範；其善用本身之優勢，以準確的眼光長期投資生物、生化科技及基因工程的魄力，更是企業與科學的最佳結合。《醍醐味的祕方》便是敘述龜甲萬如何自十七世紀的日本小村落－－野田釀製醬油起家，到如今擁有兩千多種醬油相關產品，成為全球製造、發行及行銷之業者牛耳；又是如何不背棄傳統的情況下，展現令人激賞的大膽創意。
　　看完本書之後，你會發現龜甲萬在融合了古老技藝、現代科技及行銷創舉之後，已成為年收入二十億美金的全球市場領袖，並且足以使該公司成為全球第一的日本食品佐料製造商兼供應商。
　

所謂「慢食」，並不只是「反速食」，它更在意的是在大量生產模式下全球口味的一致化，傳統食材及菜餚的消失，以及速食式的生活價值觀。主張慢食的人認為：慢慢地進食，認認真真、全心全意、花時間和各種官能感知去慢慢地享受一頓美食，學習並支持這頓美食背後的努力及傳統。這對飲食文化所能帶來的影響，是超乎想像的。
書名叫《慢食》，「慢」在這裡不是用來形容吃飯這個動作，而是接近prendre ton temps 的意思。花時間吃飯、一個廚師在快炒慢燉時對火候的掌握、醃漬一罐果醬黃瓜所需要的時間、一個侍者長年累積值得尊重的專業經驗、一支酒釀到巔峰該有的歲月光陰、把一個工作做出品質做出感情來應有的思索努力……

慢。食。在這裡是指將時間的價值在美食的領域裡呈現出來。
　

透過本書數百種抵抗老化的祕訣，你可以找出最適合自己的方法，明白哪些食物對自己最有益處、酒為何有益健康、哪些運動比較重要、哪種荷爾蒙療法只是浪費錢、，如何保持腦子靈活，以及為何到了某個年齡層就不適合減肥。此外，你還能吸收所有該知道的最新資訊，以確保心臟健康、預防癌症、強化骨骼、關節靈活及步伐穩健。

　　本書不只探討如何做個優雅的老人，更要讓你的下半輩子健康快樂。
　

禽流感是什麼？ 
打了流感防疫針，為什麼仍會生病呢？ 
老了之後，是否一定不健康？ 
服用維他命，是否就會增強抵抗力呢？ 

《抗病基本法》中的媽媽利用生動有趣的故事，為子女洪洪和寧寧解說一些較為深奧的生理現象、病理變化和保健的方法。書中另有健康食材的講解，以及五十個特別編製的食譜，介紹如何用日常食用的材料，以及簡單的方法，烹調美味健康的食物給一家享用。 
　

This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these.

Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes.
　

Get cooking with your child and make tasty, healthy food with child nutrition expert, Annabel Karmel. Cooking and eating together are great for encouraging kids to eat healthily! Annabel Karmel shows how you can create all kinds of lip-smacking finger food with your child that's good for them, too. Step-by-step photos show you (and them) exactly what to do and will help your child develop basic cookery skills: from weighing and counting to mixing and rolling, while you take care of the sharp knives and hot ovens. From munchy oat bars and lettuce boats to perfect party treats, this is food that's yummy and good for any size tummy. Whatever you cook up, it will be as much fun to make as it will be to eat.
　

Food and socializing go together like peas and carrots — and now, a lively new cookbook tells readers how to formalize that arrangement by creating a fun and enriching cooking club. Much like a book club, cooking clubs combine an activity that most are already doing — cooking — with something most wish they did more of — meeting up with friends. The authors of Cooking Club are eager to help readers discover these wonderful clubs for themselves, showing them the ins and outs of how the clubs work. Twelve themed menus, from comfort food to Italian might, offer a year’s worth of fun ideas for any cooking club. With 100 recipes plus tips, strategies, menus, budget advice, and theme ideas, this book is an ideal resource for anyone interested in joining the social cooking trend.
　

Feasts, banquets, and everyday meals were central to daily life in Elizabethan England, a world reflected so lavishly in Shakespeare's plays. This book helps students and general readers learn more about Shakespeare's food culture. An introductory essay discusses the culinary customs of Shakespeare's era. This is followed by more than 180 recipes from Elizabethan times. Recipes are grouped in chapters according to types of food and are accompanied by modernized versions for today's chefs. Passages from Shakespeare's plays relate the recipes to his texts and help students use food to gain a greater appreciation of his world and works.

An introductory essay discusses food in Elizabethan society. This is followed by the heart of the book, a collection of more than 180 recipes from Shakespeare's world. Recipes are grouped in chapters on particular types of food, such as fish and seafood, pork, vegetables, beef and veal, and beverages, and are accompanied by modernized versions for contemporary cooks. Passages from the plays relate the recipes to Shakespeare's works and help students understand both his plays and the world in which he lived. The volume closes with a list of hard to find ingredients, a chart of wages and prices from Shakespeare's day, sample menus, a glossary, and a bibliography of period cookbooks, secondary works, and electronic resources.
　

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.
　

Slow Food not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As Newsweek described it, the Slow Food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism."

Linger a while then, with the story of what Alice Waters in her Foreword calls "this Delicious Revolution," and rediscover the pleasures of the good life.