Quick Start to Becoming a Chef - Dish Making

Author: Wang Huihua
Publisher:
Publish Date: 2007-02-01
Features: This book briefly introduces the fundamental knowledge used in the process of cooking, including common professional terms, cooking methods, and flavor profiles, allowing readers to deepen their understanding during operation. It primarily focuses on the preparation of common dishes; the ingredients introduced mainly include common seafood, chicken, duck, fish, meat, seasonal vegetables, etc.; it covers traditional Sichuan cuisine, Cantonese cuisine, innovative Chongqing cuisine, Jianghu cuisine, and rustic farm-style dishes, catering to consumers' pursuit of novelty, uniqueness, and variety.