Chef's New Boil - Main Course

Author: Zhang Zhenglong, Zhang Zhengdong (editors)
Publisher:
Publish Date: 2006-02-17
Features: The profound depth of Chinese cuisine lies not only in the full range of cooking techniques such as frying, pan-frying, quick-frying, and stir-frying, but also in how a full course of dishes resembles a well-composed article—each dish echoing the others, with smooth transitions and coherence. The colors and arrangements should be harmonious and vivid, stimulating the appetite and leaving one thoroughly satisfied. After tasting the appetizers prepared by the brothers Zhang Zhenglong and Zhang Zhengdong, we should also appreciate their main dishes (including head dishes, hot dishes, sweet dishes, and rice dishes). Here, nearly 80 dishes are selected, illustrated with images and text. In addition to their new creations, there are also their innovative ideas, concepts, and styles. Not only can fellow chefs draw inspiration from them, but housewives and husbands can also try replicating these dishes, perhaps even mastering a few of them! Among the older generation of renowned chefs, the "Beijing, Guangdong, Sichuan, and Yangzhou" schools are highly regarded. However, the new generation of chefs, having learned more, seen more, and eaten more, integrates and develops these culinary traditions while maintaining a focus on a particular cuisine. After carefully reading this "Main Dishes" volume, will you gain any new insights in this regard?