Red Braised Chef

Author: Cai Zhu'er
Publisher: Lianjing Publishing House
Publish Date: 2006-01-01
Features: The book consists of fifty-two chapters, detailing the origins of various delicacies and ingredients, cooking methods, and the author's personal insights from aspects such as fresh eating, stir-frying, steaming, braising, picky eating, and dining out. Cai Zhu'er not only accompanies meals with music, enhances flavors with atmosphere, and pursues deliciousness through writing, but she also doesn't forget to cook with words and life's passions. Between her lines, literary heroes transform into delicious dishes.