Food Carving - Zhang Zhi Guang Cold Platter Art: Food Carving

Author: Zhang Zhiguang
Publisher:
Publish Date: 2001-03-01
Features: This book is a textbook for cold dish arrangement. The author, Zhang Zhiguang, won three gold medals in the Second National Culinary Skills Competition. He provides detailed explanations on the history of arrangement, ingredients, material selection, knife skills, and arrangement methods and steps. The book contains nearly 500 color and black-and-white illustrations, primarily visual and intuitive, making it easy to understand at a glance. The book focuses on mid-to-high-end arrangement examples while also teaching beginners some basic skills in cold dish arrangement. This allows beginners to learn the fundamental methods of cold dish arrangement while mastering the key principles of more sophisticated arrangements. This book is not only a reference tool for chefs but also an ideal textbook for students and teachers in specialized technical schools, culinary vocational high schools, and for.