Easy to Learn and Do·1000 Cooking Tips

Author: Zhao Huaixin
Publisher:
Publish Date: 2005-01-01
Features: Chinese culinary techniques have a long history and are highly skilled, with the Eight Great Cuisines each having unique characteristics. In recent years, a large number of professional books such as recipe books, cooking guides, and culinary techniques have been published across various regions. However, most of these books only provide a brief introduction to the simple preparation methods of certain dishes, along with limited basic cooking knowledge and fundamental cooking techniques. To completely change this outdated state and enable readers to not only learn various operational skills but also understand the underlying scientific principles, I have attempted to compile this book, "1000 Tips for Cooking," aiming to apply modern scientific perspectives and methods combined with practical experience to explain as comprehensively as possible the scientific principles of cooking techniques, operational patterns, key techniques, critical steps, and the various "whys" encountered during the cooking process. In the compilation, I strive for rich content, simplicity, conciseness, and ease of understanding. This book can serve as a professional textbook and reference, as well as a self-study guide, and holds practical value for professional restaurants, institutional canteens, and families alike.