Innovation in dish development and design

Author: Shao Wankuan
Publisher:
Publish Date: 2004-10-01
Features: During the writing process of this book, starting from multiple perspectives of dish innovation, it proposes the development direction of new dishes and conducts a specific analysis of the procedures and principles of new dish development, the development of local cuisine, the utilization of new ingredients, the combination of seasonings, changes in shaping techniques, the refinement of local dishes, the combination of dishes and beverages, the fusion of Chinese and Western cuisine, the innovation of pastry techniques, and the development of new utensils. This book is a summary of the author's many years of research and achievements in dish innovation. Compared to previous culinary professional textbooks, it has the following outstanding characteristics: , This is a completely new culinary textbook, born with the development of the times and the needs of enterprises, adapting to social demands. Second, this book is not purely theoretical in nature but integrates theory with practice, combining modern catering characteristics and operational needs. It provides theoretical guidance as well as operational examples; it summarizes practical experience and also opens up innovative ideas. Third, this book is well-organized and widely applicable. As a book on dish innovation, it is not only suitable for students of tourism and culinary colleges but also serves as a reference for professional chefs in the industry to develop innovative dishes.