Food Material Complete Guide

Author: [UK] Adrian Bailey & Chen Xizhen
Publisher:
Publish Date: 2004-05-01
Features: From Chinese tea, Italian pasta, French foie gras, American beef to Mediterranean spider crab, this book introduces over a thousand types of food ingredients through an illustrated catalog, covering their origins, characteristics, selection, preparation, and pairing with accompaniments. It is a manual for food enthusiasts and chefs. The book is filled with mouth-watering images of ingredients, and we believe it not only offers engaging reading but also provides rich information that will greatly benefit you in purchasing and cooking, as well as bringing a whole new joy to your dining experience. Today, general food stores display an overwhelming variety of cooking ingredients. But do you know what "vegetarian Italian pasta" is? Have you ever wondered why lobster turns red when cooked? What is Parmesan cheese made of? Or do you truly understand what an onion is? Of course, there are thousands of recipes available that teach readers how to prepare various dishes, but they almost all overlook an important aspect: good cooking methods and healthy eating habits must rely on an understanding of ingredients and knowledge of the best preparation techniques.