Cantonese Cuisine Cooking Techniques (Volume 2)

Author: Yan Jinming Yu Xun
Publisher:
Publish Date: 2004-08-01
Features: This book provides a detailed explanation of the professional basic knowledge, fundamental training, and operational key points of three major skill modules: fruit and vegetable carving, pastry snacks, and realistic plating. With lifelike shapes, exquisite knife skills, vibrant colors, and fresh flavors, it systematically categorizes representative varieties. The book is accompanied by numerous color photographs and step-by-step illustrations to demonstrate the entire process of operation, starting from the basic stages of production to cultivate students' practical hands-on skills and encourage the application of knowledge. The entire book reflects the characteristics of traditional and innovative, northern cuisine with southern flavors, Chinese pastries with Western techniques, comprehensive inclusiveness, and the shining stars gathering around Guangdong's culinary scene today. The content of each chapter is interconnected yet self-contained, allowing learners to choose based on their needs. It is suitable for cooking professionals from all social strata for learning and reference, especially as a teaching material for vocational colleges, higher vocational and technical colleges, culinary and tourism majors, and training personnel in tourism and hotel industries.