Chef's Handbook

Author: Sun Lian, Pan Dongchao, Li Jiqiang (editors)
Publisher:
Publish Date: 2001-09-01
Features: This book is composed of six parts: Raw Materials, Processing of Raw Materials, Preparation, Fire Control, Dishes, and Banquet Design. It explains representative cooking ingredients, processing methods, cooking techniques, and banquet design in simple language. Additionally, the book includes selected representative dishes, providing detailed explanations of their preparation processes and key operational points.