Stem vegetable dishes selected

Author: Wu Jie, Editor-in-Chief
Publisher:
Publish Date: 2005-03-01
Features: This is a practical and informative book introducing cooking methods for stem vegetable dishes. It includes 60 recipes featuring vegetables such as chives, asparagus, lettuce, onions, garlic, potatoes, Jerusalem artichokes, water chestnuts, taro, etc. Each recipe provides ingredient ratios, preparation methods, finished dish characteristics, and key operational points. The content is rich, concise, and easy to understand, with each dish accompanied by a beautiful color illustration, making it simple to learn. This book is not only suitable for families and culinary professionals but also serves as a teaching reference for culinary schools.