THE ART OF MODERN PORTUGUESE CUISINE

av David Wong

Tryckt 2010.

Kartonnage i mycket gott skick, mindre bruksspår. På engelska och kinesiska.

David Wong Yuk Shan, Executive Assistant Manager of Food and Beverage Department of IFT launched his second cookbook titled "The Art of Modern Portuguese Cuisine". David Wong is a fanatical cook and a wine lover, grown up in England, his cuisine is heavily influenced by French, Italian and British. Being a chef for more than 25 years, David has extensive hotel experience in Asia, with the JW Marriott Hotel in Hong Kong, The Mandarin Oriental in Macao, the Westin Banyan Tree in Bangkok, Raffles The Plaza in Singapore and the Luxury collection, Sheraton Grande Laguna in Phuket as Director of Food & Beverage. David joined IFT in 2004 in charge of the Michelin recommended Educational Restaurant also teaches the theory and practical of culinary, wine studies and food and beverage management. An approved tutor for Wine and Spirit Education Trust (WSET), a regular food and wine judge for both the Miele Guide and the Cathay's Pacific, Hong Kong International Wine & Spirit Competition (Hong Kong IWSC) and writes restaurant reviews and wine column for South China Morning Post, Macau Daily Times, Macau Closer and Fine Drinks Magazine. With the passion in cooking, David settled in Macao inspired by the rich gastronomy culture of Macanese, he then authored his first cookbook – The Art of Modern Portuguese Cuisine and other IFT Delights, which won the Gourmand World Cookbook Awards 2008 in the category of "Best Easy Recipes Book" in Macao region. "The Art of Modern Portuguese Cuisine" is his second cookbook proudly presents patrons' and chefs' favourite Portuguese influenced dishes of IFT Educational Restaurant. These signature dishes are a few examples of our chef's years of persistent quest for excellence in cooking, now consummated in this book authored by David Wong. We hope readers enjoy not only the dishes prepare out of this book in the company of family and friends but also the fine art of cooking. IFT always encourages its staff to publish in their area of expertise. This is not only for the sake of academic purpose, but also as an additional reference source to the general public and to raise Macao's international reputation.

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