Home Made Pastries (2nd Edition)

Author: Jin Hongxia, Zhao Jianmin
Publisher:
Publish Date: 2006-01-01
Features: This book is designed to suit household use, incorporating many innovative approaches in its compilation. It not only introduces staple foods and snacks commonly found in daily life to families but also selects and includes some exquisite dishes typically found in grand hotel banquets. With this book in hand, you can purchase and cook these various types of noodle and pastry products for yourself and enjoy them at home, without needing to visit large hotels or restaurants. Housewives (and husbands) and cooking enthusiasts are encouraged to follow the illustrations and try their hand at it. The book introduces nearly 300 types of noodle and pastry products from various regional styles, using common ingredients and being easy to operate, making them highly suitable for families to prepare. To help those with no prior knowledge of noodle and pastry making quickly grasp the key techniques, the book provides basic operational skills and tips in easy-to-understand language at the beginning. Additionally, at the end of each recipe, simple and clear text highlights the essential steps, allowing practitioners to focus on the main points. This book is designed to suit household use, incorporating many innovative approaches in its compilation. It not only introduces staple foods and snacks commonly found in daily life to families but also selects and includes some exquisite dishes typically found in grand hotel banquets. With this book in hand, you can purchase and cook these various types of noodle and pastry products for yourself and enjoy them at home, without needing to visit large hotels or restaurants. Housewives (and husbands) and cooking enthusiasts are encouraged to follow the illustrations and try their hand at it. The book introduces nearly 300 types of noodle and pastry products from various regional styles, using common ingredients and being easy to operate, making them highly suitable for families to prepare. To help those with no prior knowledge of noodle and pastry making quickly grasp the key techniques, the book provides basic operational skills and tips in easy-to-understand language at the beginning. Additionally, at the end of each recipe, simple and clear text highlights the essential steps, allowing practitioners to focus on the main points.