Sichuan Cuisine Cooking Techniques: Aroma and Flavor (Volumes 1 and 2)

Author: Liu Zihua
Publisher:
Publish Date: 2003-01-01
Features: This book is a summary of the author's thirty years of experience in cooking Sichuan cuisine. With unique insights, it selects representative or iconic dishes from Sichuan cuisine and elaborates on them from the origins of the dish names, ingredient preparation, knife skills and shaping, sauce preparation, cooking techniques, to the color, aroma, taste, texture style, and flavor characteristics of the dishes. The author explains everything in a detailed and engaging manner, allowing readers with some cooking skills to not only grasp the subtle details often overlooked in the cooking process but also appreciate the exquisite craftsmanship and profound expertise reflected in the final presentation of the dishes in terms of color, aroma, and taste.