Author: Guo Zhipeng, Wang Bangwen
Publisher:
Publish Date: 2006-05-29
Features: This textbook mainly covers an overview of Chinese cuisine, knowledge of cooking ingredients, shaping and pairing of ingredients, cold dish making techniques and dishes, hot dish making techniques and dishes, basic knowledge of Chinese pastry, banquet knowledge, regional cuisine, and Western-style dishes and desserts.
Cooking Basics
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