Home Cooking Techniques -- Staple Food Section: Staple Food Section

Author: Zhang Shengwen
Publisher:
Publish Date: 2004-01-01
Features: This book is not only a confidante for housewives but also a companion for cooking enthusiasts, and a friend for industry professionals. Whoever cherishes it will find certain enjoyment in it! This set consists of two volumes, with this volume being the main course section. As a traditional culinary professional textbook, it only tells you how to do things without explaining why. What is the basis for the operational procedures? How many key points are there? These are the things everyone eagerly wants to know but are avoided. Unlike this, this book does not shy away from such questions. Whether it's the preliminary processing of ingredients, the preliminary heat treatment of ingredients, or various procedures like seasoning and water usage in dishes, every word exudes the fragrance of home cooking and embodies the scientific nature of operations. It enables everyone to understand not only the "what" but also the "why."