Author: Meng Shuang
Publisher:
Publish Date: 2007-01-01
Features: This book introduces the processing methods of over 100 high-end culinary ingredients. These ingredients are divided into six major categories, including dried goods (such as abalone, sea cucumber, fish maw, bird's nest, and more than 30 other ingredients), live aquatic products (such as lobster, crab, red abalone, sea urchin, and various types of fish), exotic and rare species (such as crocodile, bullfrog, ostrich, saffron, etc.), poultry (such as quail, blue peacock, pearl chicken, and camphor duck), and livestock (such as pig brain, ox head, and milk sheep). This book can serve as a reference for chefs in high-end hotels and restaurants, as well as a training textbook for culinary professionals.