徐正纲序

这部《香料植物之旅》徐龙筹备多年，我也期待许久。他从历史、餐饮文化、烹饪应用的角度介绍解读香料植物，深入浅出，轻松易读，有趣也有意义。

徐龙是人民大会堂西餐厨师长，也是《环球美味》多年的好朋友和忠实支持者。作为《环球美味》的专栏作者，他为杂志撰写了许多关于香料植物的精彩文章，其中关于其起源、香气、风味的挖掘和分析，更是受到国内外读者们的欢迎，其中不乏美食家、烹饪专业人士以及餐饮经营者。

与此同时，徐龙连续多年担任《环球美味》卓越大厨烹饪大赛决赛评审团的评委，致力于不断鼓励和帮助中国的年轻厨师以及来自世界各地的参赛选手提高厨艺水准，追求卓越，精益求精。

在这里，我代表《环球美味》感谢徐龙对于推进餐饮文化交流所做出的努力。《香料植物之旅》的出版开启了他又一段旅程的起点，他依旧在探索、学习、分享。我们很高兴能够与徐龙一路同行，为大家的共同目标而努力。

徐正纲（Ricky Xu）

（《环球美味》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 )