Seafood and Dried Goods Encyclopedia

Author: Yang Weixiang / Lin Changzhi / Zhao Piyang (editors)
Publisher:
Publish Date: 2005-01-01
Features: This series of books is written by experts and divided into two major categories: "Professional Series" and "Material Series." The former includes topics such as culinary techniques and the management of the food industry, while the latter focuses on the introduction of food and beverage materials. The content is published in separate volumes, each covering a specific topic, aiming to be both informative and engaging, with rich illustrations. It serves as a reference guide for professionals in the food industry to enhance their expertise and improve their professional level. Food enthusiasts can also use it to expand their knowledge, learn practical tips, add flavor to their lives, and elevate their lifestyle. This book is richly illustrated with nearly 300 images, introducing 180 types of seafood and dried goods, including both common and rare varieties. It provides in-depth analysis of the origins, identification, selection, and soaking methods of abalone, sea cucumber, shark fin, sea snail, various seafood, mushrooms, edible fungi, bird's nest, beans, nuts, preserved meats, seasonings, stewed ingredients, and medicinal herbs. The content is well-researched and comprehensive. It thoroughly addresses various questions related to seafood and dried goods, making it easy to consult and highly valuable for both general consumers and professionals in the food industry. It offers detailed explanations of the preparation and cooking techniques for seafood and dried goods, along with nearly 100 carefully selected and curated recipe examples.