Author: Yu Baozhen
Publisher:
Publish Date: 2005-09-01
Features: This book mainly includes ten chapters of content such as the essential knowledge for chefs entering the catering industry, the must-read for Chinese chefs, the processing methods of cooking ingredients that Chinese chefs must know, the knife skills that Chinese chefs must practice, the techniques and secrets of kitchen dish preparation, the mastery and application of heat control in Chinese cuisine, and the art of seasoning in Chinese cooking.
Restaurant Chef Practical Handbook
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