ЕГЭ – диалог (интервью) 67 с вопросами и выбором ответов

Вы услышите рассказ Аманды Хессер о своей новой книге. В следующих заданиях выберите правильный ответ.

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1. While working on her latest book, Amanda Hesser tested
1) 6,000 recipes.
2) 1,500 recipes.
3) 1,000 recipes.

2. Amanda tested recipes, because she wanted
1) to find her favourite recipe.
2) to be able to cook all the recipes.
3) to be able to comment on each recipe.

3. Compared to modern recipes, older recipes are
1) boring.
2) more complex.
3) less sophisticated.

4. Asian foods
1) have been a part of home kitchen for a long time.
2) still haven’t been accepted in the home kitchen.
3) have just been included in the home kitchen.

5. Amanda says that in recent years
1) chefs have become terrific.
2) people have started to spend more time in the kitchen.
3) people have improved their cooking skills.

6. Amanda believes that the growing interest in food has resulted in more people
1) eating at home.
2) sharing meals.
3) visiting restaurants.

7. Amanda recommends people to use her book for
1) discovering new dishes.
2) academic research.
3) losing weight.

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2 – 3
3 – 3
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7 – 1

It took me six years to complete ‘The Essential New York Times Cookbook’, with four or five years of recipe testing and one to two years of writing. I was basically in book hibernation for that period. I asked ‘The New York Times’ for their readers’ favourite recipes and got 6,000 suggestions. I tested a quarter of those and then selected the top 1,000 to include into the book. I tested every recipe, because I needed to know not only that it was a great recipe and deserving of being in the book but what was interesting about the recipe. I wanted to be able to personally recommend every recipe and be able to tell the reader what to look out for, what makes the recipes noteworthy. I wanted to be their personal guide through the vast and wonderful archive.
While working on the book, I’ve found out that we’ve certainly come to like foods with lots of flavour, and more recently, you see recipes that include all the flavour elements. We tend to layer many more flavours and techniques into dishes these days. For example, we add herbs and spices, we sear meats before braising them and we add a crisp element to a tender cake. Older recipes were more onedimensional. That doesn’t mean they’re boring, but certainly there’s an expectation of complexity today. The similarities are that people have always loved desserts of all kinds. Pies, bread puddings, sweet breads, cookies, cakes, you name it! And although we’ve been interested in Asian foods for a long time, we’re still struggling to embrace them in the home kitchen.
In recent years, the influence from chefs has been terrific. I think it’s allowed people to see that cooking isn’t always perfect and that while there is risk, there are also ample rewards. The other great thing that’s happening now is that because people are curious about food of all kinds, they’re becoming really knowledgeable, and this, in turn, is translating to the kitchen. People are becoming barbecue experts, coffee aficionados, and master bakers.
Food has always been very important for people as it has held family and friends together at the table through the generations. I think the growing interest in food has brought more people in the kitchen, sharing the cooking, and eating together. They may not be eating together at home — they may instead be out at a food truck or at a favourite restaurant — but they’re still eating together, and they have a shared interest in eating well.
This book, I hope, will serve as a monument to all the great food writers, home cooks, and chefs that have made the Times’ food sections a must-read for more than a century and strongly shaped the way we eat. I also hope the book will encourage people to try out dishes they haven’t had before or haven’t had in a few decades. I hope they’ll see it as a source of both good memories and discovery!
I wouldn’t recommend people to use this book for academic research, as a path to losing weight, or as a doorstop. Instead, I would suggest using it for a trip down memory lane and as a gateway to culinary adventure. Failing that, put it into service as a weight for pressing terrines — its size and weight are just right.
At the moment I’m focused on building my own website, which was inspired by my work on the book. The site has been growing quickly, and I have a lot in the works! And in January, I’m starting a new food column for ‘The New York Times Magazine’. So, I’m not taking a break as I get bored easily.

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