Cooking Practical Dictionary

Author: Xu Shiyang (Compiler)
Publisher:
Publish Date: 2005-05-01
Features: This dictionary is categorized according to the content of currently widely used Chinese culinary textbooks. It is divided into seven parts: General Introduction, Nutrition, Hygiene, and Health Care; Raw Materials; Kitchen Equipment and Appliances; Cooking Techniques; Pastry Techniques; and Finished Dish Names. A decade of effort, an authoritative Chinese-English culinary practical dictionary. Aimed at standardizing professional terminology and dedicated to comprehensively improving the quality of culinary professionals. Participated in by multiple domestic and international culinary industry experts and scholars. Fully reflects the entire scope of Chinese cuisine. Broad knowledge base, extensive information, strong practicality. A new offering from the High Cuisine Classic Collection, a toolkit for modern culinary professionals.