Cooking Practical Skills

Author: Chen Yongqing, Editor-in-Chief
Publisher:
Publish Date: 2004-11-01
Features: This book is dedicated to professional chefs, culinary school students, and cooking enthusiasts. It features 320 selected recipes, primarily focusing on Zhejiang cuisine while also including famous regional dishes from Sichuan, Jiangsu, Canton, Shandong, and other areas. It incorporates the "must-know" assessment standards for Chinese Culinary Skills from the Ministry of Labor and Social Security, along with corresponding sample tests for review and examination. The book's strength lies in its strong practicality and effective hands-on guidance. The recipes are updated and scientifically guided to align with market trends. In terms of design, it emphasizes the operational process and key techniques, detailing and quantifying the culinary techniques and operational steps of the dishes rather than providing superficial descriptions.