Black Nutritional Recipes

Author: Wu Jie (Editor-in-Chief) / Xia Ling (Editor)
Publisher:
Publish Date: 2004-12-01
Features: Black foods are rich in nutrition and have a well-structured composition, embodying four major characteristics: naturalness, nutritional value, functional properties, and scientific basis. World dietary authorities have asserted that black foods will undoubtedly become an important food source for humanity in the 21st century. This book introduces 60 types of main and supplementary black foods, with one illustration per entry. Concise text provides detailed information on ingredient ratios, preparation methods, and the characteristics of the finished products. Demonstration images are included for key preparation steps. The book is rich in illustrations and text, scientifically practical, easy to understand and learn, making it suitable for general family reading and use, as well as for reference by catering industry professionals.