[ 2017 博客來外文年度選書 ]
料理是一種藝術,是自我表達的方法。
八個單詞、八道菜,這是江振誠所秉持的料理哲學。若所謂食譜是食材、份量及步驟的圖文羅列,那麼《八角哲學》顯然跳出傳統食譜的範疇,著墨於料理背後的獨特觀點及靈感,諸如馬內《草地上的午餐》如何激發名為「膠囊」的料理,《小王子》和餐廳 Restaurant André 又有何關聯……你將發現,料理是一種藝術,一種自我表達的方法。
什麼是料理的核心?
台灣首位名列全球前50大餐廳主廚江振誠獨創的料理心法大公開
江振誠獨到的Octaphilosophy概念,以八爪章魚般的八角哲學,從 Pure(純淨)、Salt(鹽)、Artisan(手做工藝)、South(南法)、Memory(記憶)、Unique(獨特性)、Terroir(風土名物),以及Texture(質感),在菜單到用餐的整體考量,將八大精神極緻展現出來。
Octaphilosophy是首度記錄全年365天在Andre 的餐廳中,每個季節裡,亞洲美食的精巧技術與法國烹飪偏好的選品,是如何同時演繹出具有高超法式料理技術的在地亞洲特色小吃、甜點主題的完美和弦。同時間記錄了餐廳故事和每道菜背後的工藝,他如何以獨特的方法與想法,將食材生產者和季節性結合並做出變化。Octaphilosophy是第一本以食譜型式,呈現出全球目前新興的美食場域-亞洲美食哲學者的書。
The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list.
Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness.
Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality.
Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.