Practical Handbook for Chinese Chefs

Author: Shao Jianhua
Publisher:
Publish Date: 2004-01-01
Features: This manual is compiled based on the requirements of chefs at the intermediate level and home cooking, including an overview of Chinese cuisine, the selection and preparation of cooking ingredients, processing techniques for ingredients, cooking techniques, preparation before cooking, methods for preparing cold dishes, methods for preparing hot dishes, knowledge of banquets and food presentation techniques, culinary aesthetics and application, cooking nutrition and hygiene, as well as appendices.