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56 A French Dessert
法式甜食
Preparing French cuisine is very difficult, even for a master of culinary arts.
即使对于一个烹调艺术大师来说，准备一桌法式菜肴也是很难的。
First, good ingredients are essential.
首先，讲究的配料是至关重要的。
It starts with correctly cultivating the land.
它产自于科学耕种的土地。
Proper cultivation and care will culminate in the best crops and therefore the finest ingredients.
精心的耕种和培育会最终收获优良的庄家，因此得到最上乘的配料。
Second, special preparation methods must be used.
其二，必须采用专门的制作工艺。
For good bread pudding, you must remove the crust and carefully crumble the bread.
比如要做美味的面包布丁。必须先去掉面包的硬外壳，再仔细地把它弄碎。
Add sixteen cubes of sugar and wait until the sauce crystallizes.
在调味汁中加进16个方块糖，等到调味汁成结晶状。
After crystallization, the sauce should have a crystalline appearance.
结晶后，调味汁的表面应成透明状。
Crush the crystals into small pieces.
把透明状的东西碎成小块。
Pour the ingredients into a twenty-five cubic inch pan.
再把这些配料倒进一个25立方英寸的平底锅中。
Crumple a sheet of cooking paper, flatten it, and then place it over the pan.
揉皱一页烹调用纸，再拉平它，然后放在锅上。
Bake at 350 degrees for 30 minutes.
在350°温度下烘烤30分钟。
The result will be the culmination of effort and skill.
这样做出的面包布丁将是你努力与技巧的顶级体现。
Finally, presentation is extremely important.
最后，上菜也是极为重要的。
It is part of our culture to make every dish appear to be special.
让每一道菜看上去别具一格也是我们饮食文化的一部分。
You must not miss your cue to announce the arrival of the dish.
上菜时不可以忘记提示客人菜来了。
You would not want to be culpable for ruining the moment.
你大概不愿意因破坏了宴会气氛而遭指责吧。
Our restaurant is pretty popular.
我们的饭店很受欢迎。
We have a cult following.
我们拥有一群信徒般的顾客。
Last night, a man struggled to get here on a cumbersome pair of crutches just to eat our dessert.
昨天晚上，一个男人拄着笨重的双拐艰难的来到我们饭店，就为吃一顿这里的甜食。
A food critic once wrote, “It would be an act of cruelty to deny yourself the pleasure of their bread pudding.”
一位食品评论家曾经这样写道：“剥夺自己品尝他们面包丁的乐趣可谓是残酷的行为。”
Inside our restaurant, you’ll find paintings that are good examples of cubism.
饭店内，你会欣赏到立体主义画派的优秀作品。
On the outside of our door is our cryptic message.
门外边你会见到我们含义深远的广告词
“Enter at our own risk, you might never leave.”
“只要冒险进来，你可能永不想离开。
