Root vegetable dishes selected

Author: Wu Jie
Publisher:
Publish Date: 2005-06-01
Features: This is a practical and informative book introducing cooking methods for root vegetable dishes. It includes 60 recipes featuring vegetables such as white radish, carrots, daikon radish, mustard greens, sweet potatoes, and Chinese yam. Each recipe provides ingredient ratios, preparation methods, finished dish characteristics, and key steps. The content is rich and concise, with each recipe accompanied by a beautiful color illustration, making it easy to understand and learn. This book is suitable not only for families and catering industry professionals but also for culinary schools as a teaching reference.