世界著名厨师Ren Redzepi对他创立的著名餐厅诺玛（Noma）生命中一年的*一手详细记录。 《工作日志》是一份高度私人化的文件，描述了noma的创作过程以及在餐厅历史↑非特定的某一年的十二个月中厨师们所面临的挑战。一个月的假期结束之后，Redzepi决定写日志，用一年的时间专门记录noma的创造力和幸福感。结果是对美食界*有创造力的人才之一的内部运作方式的见解。 The world-famous chef Ren Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous,
"作为《Layered》续集，Tessa Huff带着《锦上添花》更深入地探究了甜点的装饰和层饼以及其它令人赞叹的点心的展示。《锦上添花》为家庭烘焙师提供他们发挥创意所需的信心，指导读者从蛋糕烤盘到展示到甜点盘。按照风格编排，每种甜点展示一种不同装饰元素、富有艺术型的糕点技术，或关于展示的想法。《锦上添花》包含数百张精美的照片，包括许多循序渐进的步骤，是一本图文并茂的指南，按照它做出来的甜点美味、美观，将成为任何聚会的压轴。 As a follow-up to Layered, Tessa Huff returns with Icing on the Cake to dive deeper into dessert decoration and the presentation of layer cakes and other showstopping treats. Providing the confidence home bakers need to get creative, Icing on the Cake guides readers from cake pan to presentation to dessert plate. Organized by style, each dessert showcases a different decorative element, artistic pastry tec
