Chef's Private Western Cuisine · Sauce Recipes

Author: Zhu Yifan
Publisher:
Publish Date: 2005-02-01
Features: Private secrets are simple and easy to understand, but you'll never know them unless told! 88 recipes for Western dishes and sauce formulas revealed! This book has three major features: First, the style of Western cuisine is diverse. The author has been trained and interned in European countries such as Switzerland, Austria, Germany, and France, familiar with the styles of Western cuisine in various countries. This book introduces all categories of Western cuisine, including appetizers, soups, main courses, and desserts, and explains the styles and flavors of Western cuisine from different countries. Second, the content is professional and standardized. The author integrates the knowledge of Western cuisine from various European countries with his eight years of practical experience, writing this book with a rigorous academic attitude, striving to ensure the content is professional and standardized, providing scholars with professional Western culinary techniques. Third, it emphasizes sauce formulas. Sauce is the soul of Western cuisine. All the Western dishes introduced in this book are accompanied by corresponding sauce formulas, making it easier for scholars to grasp the key principles and methods of Western cuisine.