New Style Sichuan Cuisine

Author: Zhu Wan Cheng
Publisher:
Publish Date: 2000-05-01
Features: A traditional Sichuan cuisine recipe book, many publishers have published various versions of it. Today, we present to readers "Modern Sichuan Cuisine." Why is it called "Modern"? This book has the following three characteristics: First, the authors contributing to this book are new. Second, the dishes have innovative presentations. Third, the ingredient selection is new. This book is part of the Modern Cuisine Series, introducing 10 major categories of Sichuan dishes, including 220 recipes such as iron plate dishes, bamboo boat dishes, cold platters, and shaped hot dishes. The illustrations correspond one-to-one with the recipes, and the descriptions of the cooking techniques are detailed, making it easy for readers to use. The book includes 40 color pages.