这是一本充满生活情趣的烹饪书。
作者杨周彝祖籍松江,祖上富足殷实,抗战前经营百年杂货店"李万泰", 江南精致饮食习惯保留至今。外婆和母亲的烹调手艺高超,他自幼耳濡目染,对家传菜肴有深刻体悟。书中家常菜,或传承于外婆母亲、或借鉴于各地风味、或取经于名师大厨、或浏览于美食名著,通过实践创新,因地制宜,融合为居家烹调的简便技艺,使读者一看就懂、一学就会。更难得的是,书中提到的不少美食观实在、可亲、接地气,且常常推陈出新,读之令人食指大动,跃跃欲试。
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杨周彝,上海松江人,生于1951年6月。当过知青、民办教师,1979年回沪,1998年获华东师大区域经济专业硕士学位。1993年起任职浦东改革与发展研究院,不久开始从事决策咨询工作,后任研究院秘书长,2011年退休。在研究院期间参与近百项课题研究,多次获上海市政府重大决策咨询成果奖,并曾担任多种社会职务。
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