Cooking books are also published in the market, and there are also various recipes.
If you focus on studying various cuisines or cooking techniques, I recommend a more professional book, Cooking Techniques.
No matter what you do, the foundation is very important. I believe that patient research on technology and theoretical research operations will yield different results.
I love eating alone, and I also cook a lot of food for my family. I will find all kinds of books about food from Du Niang. Below I recommend some good books and magazines to you, and you can learn from them if you like.
1 China cooking, famous chefs, world cuisine, breakfast is coming, and the western pastry making encyclopedia are all books about gourmet cooking that I have read. Anyone who likes to do this piece can learn the essence.
Well, that's all I know. I'm still looking for books on cooking. Do you know any good books on cooking that you can recommend and discuss together?
1.3 Delicious fast food home cooking book (home cooking, cold salad, a bowl of good soup).
Thousands of dishes are classified in detail, and the variety is complete. The production process seems simple, but washing, cutting, frying, frying, seasoning, pickling and mixing are all fully displayed. A few vegetables, a few drops of soy sauce and a few grains of salt can make thousands of delicious dishes; A few slices of fresh meat and a few drops of cooking wine can fry a classic dish in a few minutes; A few bowls of water and several common ingredients can make delicious soup; Coarse grains can be made into delicious staple food ... as long as you master the cooking skills of home cooking, you can certainly make delicious and nutritious dishes in a short time.
2. "World Cuisine: 1880 cases of fresh meat"
"1880 cases of fresh meat" respectively introduced the dietotherapy functions of beef, mutton, chicken, fish and other ingredients. Cooking methods such as frying, stewing and boiling are readily available, and the operation methods are detailed, making you an instant chef of fresh meat.
3. Hardcover 4 volumes of China traditional food processing methods on the tip of the tongue+China pasta that people want to eat at first sight+home cooking cookbooks that people like to eat.
The book featured nearly a thousand classic dishes and snacks, including almost all the most representative specialties in China. By combining our fond memories of classic food with our cooking methods, we can enjoy China on the tip of our tongue without leaving home.
4.shark's fin and pepper
This is China, a wonderful food country.
This is a story about China food and an English girl's adventure in China.
Fuxia 1994 went to China for permanent residence. From the beginning, she swore that no matter who invited her to dinner, no matter how strange the food was, she would come to the net: she was fascinated when she first saw Sichuan cuisine, she witnessed the horror of chickens and ducks being slaughtered, she experienced the ever-changing knife work, she marveled at the healthy diet, and she fell into a moral dilemma after tasting rare game. ...
Through Fu Xia's eyes, we can understand the familiar China cuisine from a new angle. Cuisine everywhere has its unique temperament: Sichuan cuisine is spicy and sweet, just like a leisurely Sichuanese, always with sweet consideration; Hunan cuisine is directly uncompromising, just like the leaders trained there; Yangzhou cuisine is peaceful and prosperous food, warm and soothing.
From the lively market in Sichuan to the remote scenery in northern Gansu, from the deep forests in Fujian to the charming ancient city of Yangzhou, the book presents an unforgettable and wonderful taste of Chinese food, and also profoundly depicts the differences between Chinese and western food cultures, both humanistic observation and humor.
5. "China people eat too much"
Starting from seven categories of food, such as "vegetables, meat, fish, poultry, beans, rice and noodles", this book selects 55 representative and pyrotechnic soul foods, which are accompanied by 14 table observation, market collection in six places (Beijing/Shanghai/Nanjing/Yangzhou/Suzhou/Chengdu) and more than 800 live photos, showing a noisy scene.
Soul menu: Illustrated with pictures and texts, it introduces the history of dishes, the selection of ingredients and the production steps, including the unique cooking skills of famous chefs in famous shops.
The north teaches you more about food production.