Chef Training - Beetroot Edition (with CD-ROM)

Author: Zhang Yannian, Editor-in-Chief
Publisher:
Publishing Date: 2002-01-01
Features: Chinese culinary culture is an important part of the Chinese nation. The food culture of the Chinese nation is renowned worldwide and has endured through the ages. The rich variety of Chinese dishes and snacks is dazzling and endless, and the numerous culinary schools and the exquisite techniques in Chinese cuisine are also breathtaking. A qualified chef or pastry chef must, in addition to professional ethics, master solid operational skills and systematic culinary theory. They must recognize and be familiar with traditional specialties and be able to create extraordinary dishes using ordinary ingredients, such as greens and tofu. To become a qualified chef requires arduous effort. Chefs must value the traditional techniques of Chinese cuisine and practice them diligently, fostering innovation and development while carrying them forward. This series of books is compiled and produced with the spirit mentioned above. Divided into six major components of traditional Chinese banquets—Cold Dishes, Stir-fried Dishes, Sweet Dishes, Main Courses, Soup Dishes, and Snacks—each section contains one hundred varieties. These dishes are essential for professional chefs to master. Drawn from all directions, they are not bound by regional schools or styles, making them adaptable for use in any area. They can be modified to suit local conditions and individual preferences. The series primarily features illustrations with brief textual explanations. Both main ingredients and auxiliary ingredients can be varied. A companion DVD with operational demonstrations is included for reference. The dishes selected in this series prioritize simplicity and practicality, avoiding excessive complexity or extravagance. However, once mastered, they enable chefs to generalize and apply their knowledge broadly, becoming qualified professionals.