Western Cuisine Cooking Encyclopedia

Author: Ma Zhi Cheng
Publisher:
Publish Date: 2004-05-01
Features: The book is richly illustrated with images, presenting over 300 Western dishes and their cooking techniques in detail with more than 200 photos. It is comprehensive and engaging. Covering everything about Western cuisine in great detail, it is an essential reference for professionals in the food industry, especially Western chefs. For those interested in cooking and looking to enhance their lifestyle, it is also an excellent read. The book primarily introduces traditional Western cooking techniques and recipes, but also analyzes innovative dishes and their pros and cons, inspiring readers to gain a deeper understanding of the evolution of Western cuisine. To help Western chefs build a solid foundation, the book first clearly explains various cooking techniques and tools used in Western cuisine, interpreting the characteristics and evolution of over 60 types of sauces and dressings. It then categorizes and details each dish, facilitating a thorough understanding of Western cuisine. At the end of the book, there is a bilingual glossary of Western culinary terms (Chinese-English) for easy reference.