Dessert Making: Cooking for Beginners

Author: Mao Guoyue
Publisher:
Publish Date: 2005-01-01
Features: In the 21st century, with the rapid growth of the national economy, people's income has been increasing year by year, and their living standards have also improved significantly. The dietary structure has undergone great changes. In terms of side dishes, there is a demand for higher-quality meat products, egg products, fish products, etc. In terms of staple foods, not only is the quality of rice and flour required to be improved, but attention is also paid to the variety, color, aroma, taste, and nutritional value of flour-based foods. This book fully considers the factors of home cooking, taking convenience of ingredients, simplicity of preparation, practicality, and ease of learning as the starting point. Each pastry is introduced in four parts: ingredients, preparation method, key points in making, and characteristics, making staple foods at home more diverse and rich. Without going to hotels, restaurants, or tea houses, people can enjoy various delicious delicacies, allowing ordinary people to make all kinds of pastries at home. The content of this book is highly practical and is not only suitable for housewives to learn but can also be used as a reference for chefs in individual restaurants, canteens, and other places.