Home Cooking Techniques - Main Course

Author: Zhang Shengwen
Publisher:
Publish Date: 2004-01-01
Features: This book is not only the confidant of housewives but also the companion of cooking enthusiasts, and a friend to those in the industry. Whoever cherishes it will find it valuable! This set of books consists of two volumes, with this one being the staple food 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 explains everything. Whether it's the preliminary processing of ingredients, the initial cooking treatment, seasoning, or water usage in dishes, every word exudes the fragrance of home cooking and embodies the scientific nature of the operations. It helps readers understand not only the "what" but also the "why."