Chef Training - Advanced Cuisine

Author: Zhang Yannian, Editor-in-Chief
Publisher:
Publishing Date: 2002-01-01
Features: A qualified chef or pastry chef, in addition to the requirements of professional ethics, must master solid operational skills and systematic culinary theory. They must recognize and be familiar with relevant traditional specialties, and be able to create extraordinary dishes using ordinary ingredients, such as greens and tofu. To become a qualified chef, it requires arduous effort. Chefs must value the traditional techniques of Chinese cuisine and practice them diligently, fostering innovation and further promoting them on the basis of inheritance. This series of books is compiled and created with the above spirit in mind. Divided into six major components of traditional Chinese banquets—Cold Dishes, Stir-fried Dishes, Sweet Dishes, Major Dishes, Soup Dishes, and Pastries—each section contains one hundred varieties. These dishes are essential for professional chefs to master. Drawn from all directions—north, south, east, west, and central—but without regional restrictions, they can be adopted universally using a "take-what-you-need" approach, adapted to local conditions and individual preferences, modified as needed, and put to use. The series primarily features images, supplemented by brief textual explanations. Except for the main ingredients, both auxiliary and supplementary ingredients can be varied. A tutorial DVD is included at the end for reference. The dishes and pastries selected in the series prioritize simplicity and practicality, avoiding the pursuit of novelty or extravagance. However, once mastered, they allow for extrapolation and generalization, enabling one to become a proficient and skilled chef. Hence, the series is named A Chef's Journey to Mastery. Out of concern for the development of Chinese cuisine, Zhongshan Hotel of Jiangsu Province was responsible for the production of Major Dishes, Sweet Dishes, and Pastries. Yangzhou New Century Hotel was responsible for Stir-fried Dishes, while Yangzhou Shituo Hotel handled Cold Dishes, and Yangzhou Yangzhou Hotel managed Soup Dishes.