When I was old, the places I visited became memories, the people I met became passers-by in my life, and the only thing I tasted was the food, and the faint flavor that remained lingered on the tip of my nose for a long time.
① "Sichuan Cuisine 18 Weng Technology Collection" is a collection of Chinese chef media personally traveled around Sichuan to search and collect. Sichuan cuisine is Sichuan cuisine, one of the four traditional Chinese specialties and one of the eight major Chinese cuisines. Normalized complete expression: the western region of Sichuan to Chengdu government food, Meishan cuisine as the representative of the upper river gang of Sichuan cuisine; the eastern region of Sichuan to Chongqing Jianghu cuisine as an example of the lower river gang of Sichuan cuisine.
②The Addictive Sichuan Cuisine carefully selects 260 classic Sichuan cuisine dishes and categorizes them according to seven major categories of ingredients: pork, beef, mutton and rabbit, chicken, duck and pigeon, river seafood, vegetables, eggs, milk and soy products, with a clear structure that makes it easy for the public to find them according to their needs. Each dish is accompanied by a beautiful large picture, as well as text and pictures of the ingredients, practices, chef's tricks, etc. Super detailed step-by-step pictures, easy-to-understand production methods, and easy-to-understand tricks, presenting the skills of making Sichuan cuisine in front of you. In addition, the time, flavor, and difficulty of each Szechuan dish operation are also marked, making it a must-have Szechuan cuisine food guide book for families.
3) "Szechuan Food Scriptures" is the culinary insights of Mr. Lan Minglu, a master of Sichuan cuisine, who has been practicing for many years. Mr. Minglu studied under Shi Zhengliang, a leading Sichuan cuisine chef, and comes from a family of famous Sichuan cuisine chefs. His dishes contain the original traditional flavor of Sichuan cuisine and his understanding of the innovation of Sichuan cuisine. The dishes selected in this book are all innovative gems in the tradition, while each dish is accompanied by a special article to explain the ins and outs of the many Sichuan dishes that you need to sink your teeth into before you feast on them. At the same time, the book introduces the flavor characteristics of Sichuan cuisine in detail, so that readers can explore the profound connotation of Sichuan cuisine, "one dish, one style, one hundred dishes, one hundred flavors".
④My Taste of Sichuan Cuisine is divided into three sections. The first volume, "Kitchen Essays", focuses on several classic Sichuan home cooking dishes: roasted beef with potatoes, roasted fat intestines, hot and sour hooves, boiled beef, boiled cabbage, making pickles, and ordering bean curd. ...... Between the lines, we can see that the Sichuan people's lives are tolerant of change, and that they are happy to enjoy themselves and loose their routine. The middle volume of "Food Chronicle" counts the good ingredients in the fertile land of Tianfu: green bamboo shoots, bitter bamboo shoots, folded ear root, spinach, peppercorns, bean curd, vinegar, salt ...... has the meaning of correcting and clearing up the origin of Sichuan Cuisine, Sichuan Cuisine is not only boring marijuana, big spices and big oils, but Sichuan Cuisine eats the original flavors of the food, and Sichuan Cuisine is also the original taste of food. The original flavor, Sichuan cuisine can also be moist and elegant. The next volume of "Dietary Miscellany" chats about people and things in Sichuan dietary life: heaven's kitchen, the age of cold know curing, Huang Jinglin, blue Guangjian and other generation of Sichuan cuisine masters of the classic dishes and cooking concepts ......
⑤ "Sichuan Cuisine Culinary Affairs Dictionary" is a rich source of culinary history, practical information, and practical advice. Sichuan Cuisine Culinary Dictionary" adds new knowledge and new contents; the contents are adjusted and expanded to nine aspects such as culinary culture, famous stores and masters, cooking materials, technical terms, industry terms, cooking utensils and appliances, famous dishes, nutrition and hygiene, and laws and regulations.
6 "Sichuan style home cooking" carefully arranged more than 100 Sichuan style dishes, pickle and marinade, frying, steaming and braising, everything, with Sichuan seasoning Sichuan flavor, and by the Sichuan chef personally manipulate the production, restore the taste of Sichuan locals. The dishes contain detailed preparation steps and cooking tips, which will help you analyze the mysteries of cooking and teach you the secrets of using various small ingredients to enhance the flavor and aroma. It also introduces a wide variety of Sichuan snacks, allowing you to eat through Sichuan cuisine in one book.
①Classic Home Cooking Cantonese Cuisine is a richly illustrated book that introduces readers to 75 classic Cantonese dishes, including 17 vegetarian dishes, 20 animal and meat dishes, 18 poultry and egg dishes, and 20 aquatic dishes. Starting from the *basic* knowledge of cooking, this book is a perfect blend of health maintenance and cooking, introducing some essential general knowledge of health maintenance and cooking. Each dish is a detailed description of the materials used and practice demonstration, and each step has a corresponding picture as a reference, so that you can understand the practice of each dish at a glance.
②The book "The Taste of Cantonese Cuisine" explains the eight aspects of Cantonese cuisine, including flavor, ingredients, origin, evolution, omnivorous, harmony, health, and aesthetics, and explains the cleanliness, freshness, tenderness, crispness, smoothness, and aroma of Cantonese cuisine; and comprehensively describes the causes, characteristics, history, and cultural values of Cantonese cuisine, from the temperature of the oil to the wok, and from the streets to the stoves.
③The Legend of Cantonese Cuisine is a culinary saga that makes Cantonese people feel proud! The author's human-centered approach, combined with the happiness index, provides a grand justification for the cuisine. The six chapters of the book are Freshness is Bigger than Heaven, Food Can Prosper, The House of Bells and Whistles, Top Government Cuisine, Nourishment for All and South China Lifestyle.
④ "Never Forget Cantonese Cuisine" is a book that introduces the characteristics of Cantonese cuisine and classic old shops, and lists a number of special Cantonese dishes and Cantonese snacks, so that readers can savor the taste of Guangdong together with the food.
⑤As we all know, Cantonese people are good at eating. The most authentic Cantonese cuisine is mainly introduced in the book. Cantonese people are good at eating, good at nourishing themselves with food, and the Cantonese cuisine is light and good at borrowing. "The Hakka cuisine of "sweet, crispy, soft, fat and thick" gives diners a long aftertaste, while the essence of Cantonese cuisine of "seeking freshness amidst freshness, seeking beauty amidst lightness, and giving precedence to the original flavor" is even more y rooted in people's hearts. The dish does not stimulate the taste buds heavy oil and spicy, but in the fresh through the " five nourishing six flavors " to.
6 "Treasures of Cantonese Cuisine" is a large series of unique recipes and preparations, which provides a model for chefs, cooks and cooking enthusiasts in restaurants. Dim Sum, Cuisine, Banquet and Kitchen Garden. Cantonese Kitchen Treasure Dictionary - Ingredients" is divided into 1, 2, 3, etc. "Cantonese Kitchen Treasure Dictionary: Ingredients 1" is "Ingredients 1" focuses on the history of dozens of spices such as star anise, pepper, cumin, cumin and other peripheral genera to teach you how to identify the authenticity of the spices and how to better use them, with a variety of spices, such as composition, pharmacology and other related knowledge.
①The New Hunan Cuisine Book*** contains more than 300 examples of Hunan cuisine, including both classic traditional and trendy dishes, elegant and healthy banquet dishes, as well as homemade and affordable local dishes, which is suitable for people from all walks of life who love Hunan cuisine to learn and learn from.
② "Hunan cuisine cooking skills training" the preparation of this book, the arrangement of the content emphasizes the work process with the combination of theoretical knowledge to the "necessary, enough" as the principle of practical skills emphasize the scientific and standardized, as far as possible to cultivate the students' vocational literacy and practical hands-on ability. The students will be able to develop professionalism and practical hands-on ability as much as possible. In the selection of typical dishes, traditional Hunan cuisine and new Hunan cuisine are combined to achieve the purpose of training students' basic skills and cultivating their innovative ability.
③The book "Tempting Hunan Cuisine" guides the completion of a colorful and flavorful Hunan cuisine through detailed step-by-step instructions and complete picture demonstrations, bringing you the temptation of hemp, spice, and aroma, and the enjoyment of color and taste, and accompanied by cooking hints to let you get started faster, make it more delicious, more nutritious, and healthier to eat.
4 "home-cooked Hunan cuisine" This book is an introduction to home-cooked Hunan cuisine recipe book, the book introduces a variety of classic Hunan cuisine, so that every Hunan cuisine enthusiasts can make their own delicious dishes. The main content includes: Xiang spicy temptation, Xiang Xiangxiang delicious, Xiang Qi four overflowing, Xiang taste endless four parts.
⑤ "Never Forget Hunan Cuisine" This book introduces the food culture and characteristics of Hunan cuisine, based on Hunan cuisine, to show readers one by one "must-eat classic Hunan cuisine" "unforgettable warm home food" "countryside and earth interest! On the basis of "must-eat classic Hunan dishes", "unforgettable warm family dishes", "countryside and local interests" and "street snacks", more than 100 delicious Hunan dishes are recommended, allowing readers to savor the humanities in the tempting delicacies and experience the beauty of Hunan on the tip of their tongues.
6 "Dear Hunan Cuisine" is a book that outlines those Changsha restaurants and food lines that are worth visiting and eating, so that readers who go to Changsha can see at a glance that they will have no regrets if they go there. And the culture behind these cuisines is narrated so that you can not only eat the delicious food, but also understand their flavor.
①China Lu Cuisine Culture (Essence) is divided into nine chapters, from the deep-rooted Lu Cuisine culture, China Lu Cuisine famous masters and famous stores, the long history of Lu Cuisine, pure Lu Cuisine cooking skills, a wide range of Lu Cuisine cooking raw materials, a thousand of Lu Cuisine medicines and delicacies, Lu Cuisine therapeutic and nutritional diet, the male according to the northern region of China's Lu Cuisine market, the Lu Cuisine innovation and industrialization of the development of multi-faceted Show the panorama of Lu Cuisine culture.
② "home-cooked Lu Cuisine" This book is an introduction to home-cooked Lu Cuisine recipe book, the book introduces a variety of classic Lu Cuisine, so that every Lu Cuisine enthusiasts can make their own delicious dishes. Detailed ingredients, seasoning dosage, accurate production of broken down steps, so that the Lu Cuisine becomes no longer difficult.
③New Fine Lu Cuisine is rich in content and illustrations, which is not only suitable for the general family to read and use, but also has a very high reference for restaurant operators and professional chefs.
④ Classical Lu Cuisine selects the classics of traditional Lu Cuisine from the perspective of Lu Cuisine's cooking techniques, with detailed breakdowns of the main ingredients, auxiliary ingredients, seasonings, cooking techniques, cuisine styles, operation processes, therapeutic evaluations, and culinary allusions. It reflects the heavy Lu cuisine culture and techniques.
① "home-cooked Min dishes" This book is an introduction to home-cooked Min dishes recipe book, the book introduces a variety of classic Min dishes: sacha lotus root roast beef, chicken velvet golden bamboo shoots, Fujian and Zhejiang style drunken pork ribs, Xiamen oyster omelette, Taiji taro puree, eight treasures sturgeon rice, Xiamen sacha noodle, Fuzhou pig's foot noodle line ...... so that every Min dish lovers are Every Min cuisine lover can make their own delicious dishes in minutes. The book's detailed ingredients, seasoning dosage, accurate production of the breakdown of steps, so that the Min dishes become no longer difficult, according to do on the delicious.
①Suzhou Model is a popular book about the culture of Suzhou snacks. Combined with illustrations and text, it vividly introduces the overview of Suzhou snack culture for the public readers. The book is divided into five main parts: "A bowl of noodles - Suzhou people's life of a thousand faces" "Noodles - Suzhou people's life of fine flour ""Pastry Dough--Suzhou People's Exquisite Life""Seasonal Dim Sum--Suzhou People's "Seasonal Dim Sum--Suzhou People's Marketplace Cuisine", which introduces the characteristics of Suzhou snacks from various aspects, and through the introduction of Suzhou snacks, showing the life of Suzhou people and their psychological state.
①Chinese Hui Cuisine is a book published by Qingdao Publishing House in 2007, edited by Anhui Culinary Association. The book focuses on the preparation of classic Hui dishes such as pickled fresh Mandarin fish.
1) "Home-style Zhejiang Cuisine" is a recipe book that introduces home-style Zhejiang cuisine. The book introduces a variety of classic Zhejiang cuisine, so that every Zhejiang cuisine enthusiast can make their own delicious dishes. The book's detailed ingredients, seasoning dosage, accurate production of the breakdown of steps, so that cooks blind can also easily make home-cooked Zhejiang cuisine.
1) "Home Cooking for the Kitchen God" contains nearly 1,600 detailed step-by-step diagrams and photos of all the ingredients, just as Ferrand Adrià says in the book, "I hope to let everyone know that by cooking according to the recipes we rewrote for the average family, they can be done in an organized and easy way".
②I Love Western Cooking, from France, is the best-selling Western cookbook of all time, and won the "Prix Bleu" at the 2012 World Cookbook Awards. The book*** features 143 dishes with more than 800 photographs and covers a wide range of meals in Western cuisine: appetizers, soups, main courses, entrees, desserts, sauces and doughs.
3) "Eating with Master Nebula" is a vegetarian cookbook combined with illustrations written by Venerable Master Jue Jue, the head of the Fo Guang Shan Kaisen Liao, who has been following Master Nebula for more than ten years. The book not only introduces the pasta, rice, bento dishes, home-cooked dishes, various kinds of snacks and soups that Master Nebula and his disciples often ate, but also shares with the readers Master Nebula's dietary philosophy and eating habits.
④ "Jamie? Oliver learn to cook in a day" is Jamie? The recipes in this book are the closest to home cooking and the tastes of the Chinese people. They include: Classic Tomato Spaghetti, Roasted Cauliflower Mac and Cheese, Chicken Curry, Thai Green Curry, Potato Salad, Flavorful Fresh Asparagus, Pan-Seared Tuna, Paella, Assorted Breakfast Congee, Hollandaise Eggs, Steamed Pudding in the Microwave, and Raspberry Vanilla Cheesecake.
⑤ Immersed in "Full House" for five years, he ate all the world's famous dishes and delicacies, tasted all the eight schools of craftsmanship in God's country, and peeped into the unique skills of famous chefs, realizing the true essence of the true meaning of food, and this person is Zhu Yi.
6 "Chef's Tips" uses a very simple and easy to understand introductory reading of Cantonese cuisine, but there are a lot of details that the general introductory reading will not say, generally belong to the "secret" of the standard restaurant practice. For example, how to handle tofu so that it doesn't cook easily, how to preserve eggs, how to cook rice in a pot, and good recipes for broths and soups.
7 A detailed record of family recipes in "National Banquet and Family Feasts," which more delicately depicts and passes on the style of the old generation of Jiangsu and Zhejiang cuisine.
8 The book "Cooking Illustrated" tells you all the dietary wisdom in life with vivid and interesting illustrations! Smart selection of high-quality and delicious fresh fruits and vegetables, flexible use of convenient and compact cooking utensils, clever use of rich and appropriate spices seasoning, to understand the mastery of interesting and varied cooking techniques, the correct preservation of various types of food without loss of delicious and nutritious ......
⑨ "Nature" and other recipes compared to its more It's easy to understand, starting with the first chapter on making salted lemons and air-dried tomatoes, and progressing step-by-step to some of the more complicated sauces and appetizers at the end. It's perfect for those who don't have a basic knowledge of cooking, but would like to be introduced to authentic Italian-French cuisine.
⑩《The Oldest Dessert Shop in Paris》mixes the excellent craftsmanship of French dessert chefs of all generations with moving and creative recipes, bringing a happy experience and the best taste to everyone who loves desserts and life!
① Mastering the Art of French Cooking This boxed set brings together Mastering the Art of French Cooking for the First Time, first published in 19617, and the second volume, A Sequel to Mastering the Art of French Cooking, published in 1970.
②Tender? At The BoneThis 1970 book adds Reichl's infectious humor to her favorite recipes. Tender? At The Bone is a witty and engaging chronicle.
③ Jamie's 30-Minute Meals In this book, Jamie Oliver proves that it's entirely possible, and easy, to get a meal done in the time it takes you to normally make a good one, by mastering a few tricks of the trade and focusing methodically in the kitchen.
④ 1080 recipes is the definitive book on traditional and authentic Spanish home cooking, trusted throughout Spain for over 30 years.
⑤ Yasha Talks About Eating is the focus of Mr. Liang Shiqiu's life-long talent in food culture. "Greed, on the other hand, focuses on the quality of food, and the most important thing to satisfy is taste. Gluttony, based on physiological requirements, can also develop into an interest close to art."
⑥ "Cold Night Guests" is the author following the "belly big can tolerate ---- Chinese food culture scattered", specifically for mainland readers of the new selection of a book, the author said in the afterword, "more series of the old work, both new exploration, le into a book, the continuation of the previous editors". The book is full of references and quotes, tracing the origins of food and drink; it is written in an elegant style, with both knowledge and talent. Its dietary stories have a genuine and mellow sense of historical vicissitudes.
(7) "Ancient and Modern Food" is Gao Yang poor life research is invaluable insights, quotes from the five thousand years of Chinese food culture, not only has a lot of delicious flavor, he also mixed with the history of the anecdotes, read it really sound.
⑧ "eat" in the form of notes on the basic elements of Chinese food culture, as well as around the flavor of the food to do the test and interpretation, the search for the Chinese diet in the cultural traditions.
⑨ "Life family flavor" The book's cuisine, in addition to the detailed practical steps and cooking many of the tricks, the author also shared his own design of the recipe when the idea, he hopes that readers can first be like a child, honestly and completely in accordance with the recipes to cook, and then and their favorite people to do together, to eat together; together to experience the "eat inlet! He hopes that readers will first follow the recipes as if they were children, and then cook and eat them together with their favorite people, experiencing the Iijima style of cooking, which is "delicious in the mouth, enjoyable to eat, and happy to enjoy food together in the same space.
⑩"Wagashi Textbook" has more than 1,700 step-by-step illustrations, explaining in detail how to cook 84 flavorful dishes.
①"The Scientific Approach to Understanding the Why of Bread"
Whether you're a beginner or an expert baker, this is a must-have reference book for anyone who enjoys making bread. People, who hold an interest in bread, are able to read it easily. A bread book without recipes, teaching you to make delicious bread without failure.
②The Dictionary of Eating introduces hundreds of great dishes and snacks from the south and north of China in more than eighty pieces of exquisite prose. The book is accompanied by nearly one hundred hand-drawn illustrations, focusing on the various details of the food, and even the chopsticks are all different, with y humorous expressions of deliciousness, and the readers will go on a quest for taste together.
③The book "Seasonal Vegetables" uses easy-to-understand words, funny and warm stories to give us a new understanding of these "most familiar strangers".
④ Wang Dunhuang, son of Wang Shixiang, is the author of "Eat the Lord's Child", which is written in a very practical style, with a strong Beijing flavor.