Food and Beverage Management Commons^™

Rolling In Dough 「麵麵」俱佳, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Perfect pasta made easy

輕鬆製作完美麵條

Fine-Dining Print 精緻美食圖鑑, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chefs' favourite recipes for your bookshelf

收藏名廚食譜

For The Love Of Chocolate 情迷朱古力, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Everything you wanted to know about the sexiest treat

為你介紹各種有關朱古力這種最性感美食的趣聞

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contributors 作者及攝影師簡介

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

AMBROSIA 客道 : The Magazine of The International Culinary Institute

World of opportunities 匯聚良機

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia March 2017 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

The delectable Chocolate Strawberry Crispy Dome, created by students of ICI

這款精緻美味的朱古力士多啤梨甜品是國際廚藝學院學生的作品

Recipe For Success 成功秘訣, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The International Culinary Institute provides students an array of opportunities to enhance their knowledge, interact with experts, and participate in special events and competitions.

國際廚藝學院提供學生開拓人生的良機，讓他們提升知識、與專家交流互動、參與特別活動及競賽。

Mak Kam-Kui 麥錦駒, Rosa Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Executive Sous Chef, Western Cuisine, Hong Kong Disneyland Hotel, Graduate of Master Chef in Western Cuisine Programme, International Culinary Institute

香港廸士尼樂園酒店副總廚，國際廚藝學院大師級西廚師課程畢業生

French Lessons 法式風情, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Joël Robuchon serves up his signature Le Caviar

介紹Joël Robuchon的招牌菜Le Caviar

Growth Patterns 葡萄酒國崛起, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With consumption falling in many European countries, and despite a government crackdown on excess, China is not only storming up the table of wine-loving nations, but increasingly a producer in its own right.

儘管許多歐洲國家的消費能力隨經濟下滑，中央政府亦盡量節縮開支，但中國不僅一躍成為葡萄酒消費大國，更憑藉自己的力量逐漸成為葡萄酒生產國。

Moveable Feasts 舌尖上的地圖, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

International travellers are increasingly keen to understand the places they visit, and with the need to eat being universal -- and delicious food relished by people everywhere -- gastronomic tourism is taking the world by storm. It's a boom that the hospitality industry must embrace.

國際旅客愈來愈渴望了解自己造訪的旅遊地點，由於每個人都需要食物，而且任何人都喜歡可口美食，因此美食旅遊的潮流正席捲全球。這是餐飲及酒店業必須掌握的趨勢。

Cooked To Perfection 品味殿堂美饌, Thane Tierney

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Corey Lee and a dream team of imaginative chefs from 22 countries join forces to create an intriguing new dining concept at San Francisco's Museum of Modern Art.

知名大廚Corey Lee與來自22個國家、擁有豐富想像力的名廚攜手合作，為三藩市現代藝術博物館帶來迷人的美食新概念。

Acquired Tastes 洋味香港, Carol Chow

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hong Kong's restaurant landscape hasn't always been as cosmopolitan as it is today. Co-founder of the city's earliest Chinese-owned French restaurant, as well as Maxim's Group, Dr James Wu traces the evolution of the local F&B industry and explains why professional training has been crucial to success.

今日香港餐飲界多彩繽紛，各國料理薈萃，但並非一直如此國際化。身為美心集團及香港首間華人開辦的法國餐廳聯合創辦人，伍沾德博士與我們回顧本地餐飲界的發展，闡釋專業廚藝訓練是成功關鍵。

The Philosopher 廚房裡的哲學家, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

André Chiang's unique approach to haute cuisine has taken him to number one in Singapore and quickly up the rankings of the world's most revered restaurants.

憑著獨具巧思的高級法式料理，使江振誠登上新加坡第一名廚竇座，在全球最佳餐廳的排名更迅速攀升。

World Tour: South America 世界之旅：南美洲, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Stretching from the Amazonian rainforests to the Argentinian pampas, the sprawling continent offers up some of the world's most diverse ingredients and culinary traditions.

從亞馬遜雨林，一直延伸到阿根廷大草原，蜿蜒崎嶇的南美洲擁有世上最多元化食材與烹飪傳統。

Haute Plates 美味新境界, Chris Dwyer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From ancient Rome to modern-day San Sebastián, the presentation and plating of food have been an integral part of the dining experience.

從古羅馬到今日的聖塞巴斯蒂安，菜式的呈現方式及擺盤藝術成為體驗美食不可或缺的一部分。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

What's In A Name? 必也正名乎, Catharine Nicol

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Decoding the many shades of vegetarianism

說明不同素食者的定義

Go With The Grain 百搭主食, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Domesticated in Mexico some 10,000 years ago, maise, or corn, is one of the world's most versatile grains. The most common variety is yellow, but you can also find black, purple, blue, pink and red corn. Whichever you choose, there are myriad ways to prepare this humble ingredient.

玉蜀黍或粟米為一萬年前原生於墨西哥，堪稱世上種類最多元化的穀物，除了最常見的黃色，粟米還有黑色、紫色、藍色、粉紅色和紅色等品種。然而，不管什麼顏色，這種價廉物美的食材有很多不同的烹調方式。

Give It A Whirl 扭轉乾坤, Catharine Nicol

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The spiraliser puts a new spin on the traditional noodle

螺旋切片器徹底改變傳統麵條

Cooking The Books 書中自有美滋味, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The latest releases from top chefs and food writers

頂級廚師及美食評論家的最新著作

All About Truffles 一切盡在松露, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Get to know the facts about the famous fungus

帶你認識松露這種舉世聞名的高級食材

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

AMBROSIA 客道 : The Magazine of The International Culinary Institute

World of opportunities 匯聚良機