徐正綱序

這部《香料植物之旅》徐龍籌備多年，我也期待許久。他從歷史、餐飲文化、烹飪應用的角度介紹解讀香料植物，深入淺出，輕松易讀，有趣也有意義。

徐龍是人民大會堂西餐廚師長，也是《環球美味》多年的好朋友和忠實支持者。作為《環球美味》的專欄作者，他為雜志撰寫了許多關于香料植物的精彩文章，其中關于其起源、香氣、風味的挖掘和分析，更是受到國內外讀者們的歡迎，其中不乏美食家、烹飪專業人士以及餐飲經營者。

與此同時，徐龍連續多年擔任《環球美味》卓越大廚烹飪大賽決賽評審團的評委，致力于不斷鼓勵和幫助中國的年輕廚師以及來自世界各地的參賽選手提高廚藝水準，追求卓越，精益求精。

在這里，我代表《環球美味》感謝徐龍對于推進餐飲文化交流所做出的努力。《香料植物之旅》的出版開啟了他又一段旅程的起點，他依舊在探索、學習、分享。我們很高興能夠與徐龍一路同行，為大家的共同目標而努力。

徐正綱（Ricky Xu）

（《環球美味》出版人）

En Route Herbs & Spices authored by Xu Long is a much-awaited addition to his brilliant exposés on the subject. His presentation in terms of the history, food cultures, and diverse culinary applications behind herbs and spices is very interesting and meaningful, yet an easy read for one and all.

Xu Long, the current Executive Chef of Western Cuisine at the Great Hall of the People of China, is a long-time friend and loyal supporter of Global Gourmet, a leading monthly, bilingual food, beverage, and hospitality publication in China. Xu is a regular columnist on herbs and spices, and his comprehensive commentaries on their scents, aromas, and fl avors are always of great interest for both our local as well as international readership, including gourmands, culinary professionals, and restaurateurs.

Further, his long-standing membership on our Supreme Jury for our annual Global Gourmet Chef par Excellence Culinary Competition has always contributed to raising the bar of culinary excellence among each new generation of chefs in China as well as those participating chefs from around the world.

Herein, Global Gourmet pays well-deserved tribute to Xu's selfless contributions to culinary craft artistry for all those who appreciate the wit and wisdom of his columns, books, master classes, and cooking demonstrations, which he continues to conduct across China with our publication.

Ricky Xu

( Publisher, Global Gourmet )