Boil out good taste

Author: Li Caiwei
Publisher:
Publish Date: 2007-01-01
Features: "Making Good Taste (II)" is a series that organizes dishes made using 6 cooking techniques into separate books, which are compiled into one collection. Each book focuses on a specific technique, including "Stir-frying for Good Taste," "Slow-cooking for Good Taste," "Steaming for Good Taste," "Marinating for Good Taste," "Baking for Good Taste," and "Stewing for Good Taste." The compilers provide detailed introductions to the dishes from four aspects: ingredients, preparation, nutrition and benefits, as well as fun facts. The ingredients are common and easily obtainable, while the instructions for preparation are clear and easy to follow, making them convenient for operation. This volume is "Baking for Good Taste Recipes" from "Making Good Taste." It is richly illustrated, features a fresh layout, and is both practical and aesthetically pleasing, making it a great helper for people to explore Chinese culinary culture and enrich their daily meals.