Home cooking

Author: Wang Diankai
Publisher:
Publish Date: 2002-10-01
Features: Currently, the cooking books available in bookstores can be roughly divided into two categories: one is cooking textbooks, which are specifically designed for cooking professionals to study; the other is recipe and pastry books, which can be used by both professionals and the general public. However, in these books, many professional terms are not explained, making it difficult for the general public to grasp the key points, and naturally, they cannot cook the dishes introduced in the books. This led the author to think it necessary to write a book on cooking techniques specifically for the general public. Starting from the perspective of home cooking, the book systematically introduces cooking knowledge and teaches housewives how to transform ordinary ingredients into delicious dishes, allowing them to showcase their skills in the home kitchen. The book is divided into seven chapters, with a focus on introducing cooking ingredient knowledge and cooking techniques. In the ingredient knowledge section, it emphasizes the quality identification, nutritional value, cooking applications, famous dishes, and recipes of ingredients. In the cooking techniques section, it mainly introduces cooking methods and their applications. The book also briefly covers processing knowledge of cooking ingredients, seasoning knowledge, pastry making, and home kitchen utensils.