时下的美食类书籍,林林总总,我读过的有三大类:一为美食指南型,作者自然是个吃货,走遍天南海北,写下美食心得与感受,文笔如何不要紧,关键是能搜罗出各地珍馐,或者攻略要实用,从环境到服务及价格,乃至停车费,事无巨细,越详细越好,这类文章旅行杂志常用,尝鲜者喜欢;二为美食操作型,作者一般是大厨或美食爱好者甚至家庭主妇,从选食材到操锅上阵,详记烧煮的详细过程,并拍下精美的照片,比之菜谱,多了一些作者庖制的心得和感想,家庭主妇常备;三为 Nowadays, there are three kinds of food books I have read: one is food guide type, the author is naturally a foodie, traveled all over the world, write gourmet experiences and feelings, how to write does not matter, the key is to collect all over Treasures, or Raiders to be practical, from the environment to the service and price, and parking fees, everything, the more detailed the better, travel articles such articles commonly used, early adopters like; Second, food-based operation, the author is generally a chef or Food lovers and even housewives, from the selection of ingredients to battle the battlefield, detailed cooking process in detail and photographed beautiful photos, than the recipes, more authoritative ideas and feelings, housewife standing; three for