Practical knife skills and food pairing

Author: Chen Jinfeng
Publisher:
Publish Date: 2003-07-01
Features: This book is a specialized culinary technique manual dedicated to knife skills and food pairing. It is divided into four parts: "Overview of Knife Skills and Food Pairing," "Initial Processing of Common Secondary Food Ingredients," "Applications of Knife Skills," and "Key Principles and Examples of Food Pairing." It focuses on introducing the processing methods of various ingredients such as vegetables, aquatic products, poultry, livestock, and dried goods, as well as 21 types of knife techniques (including dicing, splitting, slicing, and carving) and their applications. Additionally, it features over 170 examples of food pairing. The book includes nearly 300 photographs, providing step-by-step illustrations of each knife technique for easy reference and learning. The text and images are aligned to help readers imitate and master the key principles effectively.