Modern pastry making techniques

Author: Chen Youyi
Publisher:
Publish Date: 2004-01-01
Features: This book can serve as a textbook for vocational colleges, secondary vocational schools, and culinary arts programs. It is also an excellent guide for professionals in the catering industry and. Based on the author's years of teaching experience, the book organizes and systematically categorizes the making of dim sum. It incorporates modern dim sum techniques and varieties while maintaining traditional methods, all expressed in simple and easy-to-understand language. The book also provides a detailed and in-depth analysis of common problems beginners encounter in dim sum making, along with solutions to help readers avoid mistakes during practice. This book can be used as a textbook for vocational colleges and secondary vocational schools, as well as a vocational training manual. Additionally, it serves as a valuable resource for professionals in the catering industry and.