Illustrated Guide to Making Chinese Cuisine in Hong Kong

Author: Zeng Xiatai Zhao Yuqiu
Publisher:
Publish Date: 2000-06-03
Features: This series of books provides a detailed introduction to the cooking techniques of characteristic dishes from China, France, Italy, Japan, and other countries. Each volume compiles highly representative flavor dishes, presented by professional chefs with thorough illustrations to accurately demonstrate the steps and techniques of preparation. It is helpful for those with a certain culinary foundation to further advance their skills, and even for individuals who have never been exposed to cooking projects, as long as they follow the illustrated instructions and practice diligently, they can master the essentials and create delicious dishes that meet the requirements. This book has four major features:
1. It uses illustrations combined with concise text to explain the preparation sequence and cooking techniques of each recipe;
2. It represents recipe materials and cooking details in visual form to achieve the goal of understanding at a glance;
3. Each frame of the image is accompanied by detailed text explanations, further introducing the preparation methods of the recipes and related culinary terminology;
4. The authors are senior chefs and culinary instructors from a Japanese culinary school, possessing professional culinary knowledge and extensive teaching experience.