Cantonese Cuisine Cooking Techniques. Middle Volume

Author: Yan Jinming
Publisher:
Publish Date: 2004-08-01
Features: This book elaborates on the professional basic knowledge, fundamental training, and operational key points of three major skill modules: fruit and vegetable carving, pastry snacks, and realistic plating. It is accompanied by color illustrations and step-by-step diagrams to demonstrate the entire process of operation.