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Articles 1 - 30 of 45
Full-Text Articles in Business
Back Cover
AMBROSIA 客道 : The Magazine of The International Culinary Institute
View the Master Classes Series
Class Acts 學院消息, Ici Editorial Team
Class Acts 學院消息, Ici Editorial Team
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Recipes for success 成功之道
The International Culinary Institute (ICI) and its sister institutions, the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI), provide students with an array of fun and educational opportunities
國際廚藝學院及與其相輔相成的酒店及旅遊學院和中華廚藝學院,積極為學員提供各種學習機會,讓學員透過校內課程增長知識之餘,更可與專家交流及參加特別活動和比賽,開拓視野
Day In The Life 餐飲人生, Vivian Mak
Day In The Life 餐飲人生, Vivian Mak
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Kwok Kin Bong 郭健邦
Graduate of the International Culinary Institute and founder of ATUM Desserant, ATUM Restaurant, Champak Restaurant by ATUM and Suppa hot pot restaurant
國際廚藝學院畢業生,ATUM Desserant、ATUM Restaurant、青花和「十下」火鍋餐廳創辦人
Plat Du Jour 名菜解構, Rachel Duffell
Plat Du Jour 名菜解構, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Wild alchemy
融合與創新
Innovative combinations characterise the culinary wizardry of Asia's leading female chef Lanshu Chen
亞洲頂尖女廚師陳嵐舒以創意和獨特個性施展烹飪魔法
A Clean Plate 也談淨食, Mamie Chen
A Clean Plate 也談淨食, Mamie Chen
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Clean eating is the phrase on everybody's lips, but what does it actually mean? Here, chefs consider that question and address where the trend is going - and where it really should end up.
不少人把淨食掛在嘴邊,然而何謂淨食呢?廚師們是怎麼看這個問題的?他們又認為這個飲食趨勢應朝哪個方向發展?
Kitchen Competent 廚房獻「技」, Rachel Duffell
Kitchen Competent 廚房獻「技」, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
As technology increasingly pervades all aspects of our lives, acclaimed chefs reveal how important it is to their art, but also what it will never be able to replace.
科技已經滲透生活每個層面,知名大廚將與我們分享科技的好處,以及科技無法取代的事物。
Let's Be-Gin 氈氈自喜, Alice Franklin
Let's Be-Gin 氈氈自喜, Alice Franklin
AMBROSIA 客道 : The Magazine of The International Culinary Institute
This juniper-flavoured liquor has experienced a meteoric rise in popularity, thanks to the craft spirits movement and an explosion of botanical experimentation. Now, with a first distillery set to open in Hong Kong, the trajectory points ever higher.
手工精釀烈酒的熱潮, 加上專家不停進行各種草本植物配方的試驗,造就了近年以杜松子調味的氈酒人氣急升。今天,香港也迎來 首間氈酒蒸餾廠,氈酒的火紅程度可謂一時無兩。
World's Best 世界之最, Xanthe Clay
World's Best 世界之最, Xanthe Clay
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Chef Massimo Bottura may run the world's best restaurant, but his influence is felt far beyond the kitchen as he uses his talent and foresight to effect change.
執掌全球最佳餐廳的名廚Massimo Bottura走出廚房,憑其烹飪才華與先見之明,致力讓世界變得更美好。
Of Spice And Men 香氣撩人, Rachel Duffell
Of Spice And Men 香氣撩人, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Spices invigorate the senses, adding flavour, fragrance and colour to the eating experience. Long part of numerous culinary traditions, they are deployed in differing ways for distinction.
香料可以刺激味覺和嗅覺,為食物加添色、香、味,早已是多個飲食傳統的重要 組成部分。不過,怎樣運用香料,卻是每個地方都不盡相同,各有特色。
A New Era 邁向新里程, Rachel Duffell
A New Era 邁向新里程, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
The International Culinary Institute's new campus combines professional culinary training with practical facilities, in a design that is in harmony with the historic surroundings.
隨著位於牛奶公司舊址的新校舍投入運作,國際廚藝學院將繼往開來,為香港款待服務及餐飲業培育人才。
Features
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Lexicon 專業詞彙, Rachel Duffell
Lexicon 專業詞彙, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
In the raw
新鮮滋味
Many cuisines from around the world serve meats and fish in their raw state. The simple preparation allows the purity and quality of the ingredients to shine, with local condiments adding distinction
世界各地都有自己的生魚或生肉菜式。這些菜式重點在突顯食材本身的鮮味和品質,一般僅以本地調味品增添地方風味
1 Ingredient 6 Ways 六種變化, Rachel Duffell
1 Ingredient 6 Ways 六種變化, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Chickpea choices
百變鷹嘴豆
With a rising demand for Middle Eastern dishes and the popularity of meat-free diets, the humble chickpea is becoming a much-favoured food. The protein-packed, fibre-filled pea-also known as gram or garbanzo and a member of the legume family-lends itself to a number of delectable culinary creations
中東美食熱潮方興未艾,加上素食風氣日盛,廉宜平凡的鷹嘴豆也因此風行起來。鷹嘴豆屬於豆莢科,含有豐富的蛋白質和膳食纖維, 是許多滋味佳餚的主要食材之一
Tool Of The Trade 創意廚具, Jon Wall
Tool Of The Trade 創意廚具, Jon Wall
AMBROSIA 客道 : The Magazine of The International Culinary Institute
From foams to fizzes
泡沫美食
Make flavourful creations as light as air with an espuma gun
只要一支泡沫槍,輕盈如空氣的滋味美食唾手可得
Bookshelf 新書上架, Rachel Duffell
Bookshelf 新書上架, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
A new chapter
翻開新一頁
We leaf through the latest tomes and tales by culinary professionals hailing from all corners of the globe
搜羅來自世界各地名廚的最新烹飪著作
Gastropedia 美食百科, Jon Wall
Gastropedia 美食百科, Jon Wall
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Italy's dark gold
爭風呷醋
Why the world can't get enough of balsamic vinegar
意大利陳醋憑什麼風行全球?
Test Kitchen
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Contributors 作者簡介
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Contents 目錄
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Welcome Message 歡迎您!, Ici Editorial Team
Welcome Message 歡迎您!, Ici Editorial Team
AMBROSIA 客道 : The Magazine of The International Culinary Institute
World of International Cuisines 國際廚藝 匯聚於此
Cover
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Ambrosia Autumn 2018 Special Opening Edition Full Issue
Ambrosia Autumn 2018 Special Opening Edition Full Issue
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Back Cover
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Contemporary Sashimi by ICI
國際廚藝學院炮製的當代魚生菜式
Recipe For Success 成功秘訣, Ici Editorial Team
Recipe For Success 成功秘訣, Ici Editorial Team
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Wining and dining 美酒佳餚盛會
Art on a plate 吃的意境
Cultural cooking 烹飪文化
Keeping it sweet 甜美示範
Vanessa Im 嚴慧敏, Vivian Mak
Vanessa Im 嚴慧敏, Vivian Mak
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Founder and Administration Manager of T. Confection; Graduate of Certificate in Bakery and Pastry (Western) Course in 2005; Certified Pastry Cook by ICI & Handwerkskammer (the Chamber of Skilled Crafts) Koblenz of Germany in 2016
甜品店T. Confection創辦人兼行政經理,2005年西式包餅文憑畢業生,2016年國際廚藝學院及德國科布倫茨工藝商會認可餅師
The Bee’S Knees甜蜜回憶, Rachel Duffell
The Bee’S Knees甜蜜回憶, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
There’s a definite buzz around the beautifully crafted dishes at Tate Dining Room & Bar
Tate Dining Room & Bar精緻小巧的甜點,連蜜蜂也尋味而來
In Praise Of Sake 清酒的進擊, Rachel Duffell
In Praise Of Sake 清酒的進擊, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
From the tables of Hong Kong to Europe, North America and beyond, the traditional Japanese rice wine is increasingly being accepted as an enjoyable and versatile accompaniment to food, and not simply for dishes from the beverage’s Asian homeland.
在香港、歐洲、北美以至世界各地,日本傳統米酒不僅越來越受歡迎,更被視為與各地菜式配搭的佳品,不再局限於亞洲菜式。
Where's The Beef? 「肉」罷不能?, Tama Lung
Where's The Beef? 「肉」罷不能?, Tama Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Chefs, scientists and food engineers look to the past and to the future in the race to find viable, sustainable and enjoyable alternatives to conventional animal products.
不少廚師、科學家和食品工程師都回顧過去、放眼未來,為尋找取代傳統動物肉類的食材絞盡腦汁。
Natural Pairing 天生一對, Robin Lynam
Natural Pairing 天生一對, Robin Lynam
AMBROSIA 客道 : The Magazine of The International Culinary Institute
The potential for synergy between wineries and restaurants seems obvious today, but the winery-restaurant phenomenon is relatively new. Recent years, however, have seen such ventures flourish, and Michelin stars and multiple awards suggest it’s a marriage built to last.
今天,酒莊與餐廳相輔相成的潛力已顯而易見,以致近年才流行的酒莊餐廳如雨後春筍般發展,並屢獲米芝蓮星級殊榮及各種獎項肯定。酒莊與餐廳似乎能成為天長地久的結合。
Green Planet 綠色地球, Payal Uttam
Green Planet 綠色地球, Payal Uttam
AMBROSIA 客道 : The Magazine of The International Culinary Institute
From Paris to New York, across Asia, Africa and beyond, vegetarian dining is no longer purely the preserve of hippies and hipsters. Award-winning chefs are creating plantbased dishes that are imaginative, tasty and subtly sophisticated, as well as being healthful and environmentally friendly.
從巴黎到紐約,從亞洲到非洲,席捲全球的素食潮流已不再是趕時髦的玩意,在不少屢獲殊榮的名廚努力下,各種以植物為主的菜式不但創意滿溢和精緻可口,更符合健康和環保之道。