CCTV-Home Cooking Recipes

Author: Cao Guangquan
Publisher:
Publish Date: 2006-02-01
Features: This book fully embodies the philosophy of "Eating Culture, Eating Nutrition, Eating Health" advocated by "Everyday Cooking," with taste as the core, nourishment as the goal, and health as the standard. All dishes adhere to the principles of low salt, low fat, low sugar, and low-temperature cooking. The main cooking methods are quick stir-frying, followed by steaming, boiling, braising, and stewing, with minimal water blanching and oil frying. The cooking methods prioritize preserving the nutritional value of the ingredients while also reflecting the popularization of culinary techniques. The flavor profile emphasizes lightness and original taste, with an emphasis on natural, fresh colors without artificial dyes or additives. The dishes not only showcase color, aroma, taste, and presentation but also focus on the combination of nutrients, making them easier for consumers to digest and absorb. The selection of ingredients reflects economic practicality, ease of processing, and acceptability for most families. The editors' main idea is to introduce and recommend representative dishes from various regions for readers to choose from. At the end of the book, the editors have compiled a comprehensive index of 12 types of recipes, considering various factors and the dietary and nutritional needs of different seasons and groups, to facilitate readers' selection and use.