CCTV Family Practical Recipe Selection 1200 Examples

Author: Cao Guangquan
Publisher:
Publish Date: 2006-02-01
Features: This book fully embodies the philosophy of "Eating Culture, Eating Nutrition, Eating Health" advocated by Daily Diet, with taste as the core, nourishment as the goal, and health as the standard. All dishes follow the principles of low salt, low fat, low sugar, and low-temperature cooking. The main cooking methods are quick stir-frying, while steaming, boiling, braising, and stewing are also emphasized. Water blanching and oil frying are minimized, and cooking methods that preserve the nutritional content of the ingredients are preferred, reflecting the popularization of culinary techniques. The flavor concept focuses on lightness and original taste, while the color presentation prioritizes natural and tender hues without artificial colors or additives. The dishes not only showcase color, aroma, taste, and presentation but also emphasize the combination of nutrients, making them easier for consumers to digest and absorb. In terms of ingredient selection, the book reflects affordability, ease of processing, and acceptability for most families. The editors' main idea is to introduce and recommend representative dishes from various regions for readers' selection and consumption. At the end of the book, the editors have compiled a comprehensive index of 12 dish categories based on multiple factors, according to the dietary and nutritional needs of different seasons and groups, to facilitate readers' choices and usage.