Whether you are in the kitchen or your heart is in the kitchen, please seize the good time of the long vacation and release the pressure from these master cooking works. So what cooking books are there to learn? The following are the cooking books I have compiled for you, hoping to help you.
Cooking book
TOP 11 Food and Cooking
Author: Harold? Harold mcgee
Recommended reason: Food Bible
Food and Cooking Series is divided into Food and Cooking? Pasta Sauce? Dessert? Drinks, Food and Cooking? Milk? Eggs? Meat? Fish, Food and Cooking? Vegetables Fruit? Spice? Grain. Among them, various categories of ingredients are described, and the origin, flavor characteristics, nutritional sources and cooking techniques of various ingredients are explained in detail. This is a practical and easy-to-operate reference book, and countless chefs love it. The book is very rigorous about the rich and varied science of ingredients, and also introduces a lot of classic traditional western cooking techniques. Most of these cooking essences accumulated over the centuries come from the author's cognition and interpretation of ingredients.
This series of books was first published in 1984 and was praised by Time magazine. A masterpiece? In 2114, the second edition was revised, adding 2/3 of the contents. In the same year, it was approved by IACP and James? The James Beard Foundation has been selected as the best reference book for food, and it is called "a gourmet for chefs all over the world"? The Bible? . Harold, 2118? Markey is listed as one of the top 111 influential people in the world by Time magazine.
TOP 19
by Kara? Hobday
Recommended reason: Cheats of Setting Dishes
This book provides rich knowledge of setting dishes, and teaches you to learn the method of setting dishes step by step, as well as a series of creative ideas of setting dishes, which can make you full of happiness. Whether you are looking for an interesting way to present commonly used vegetables or decorate desserts with a gorgeous sugar ornament, you can find rich styles to choose from in the skill book.
TOP 18
Author: Jackman)/Erica
Recommended reason: A Complete Collection of Meat
Meat is the source of strength. This book includes cattle, pigs, chickens, sheep, ham, hot dogs, viscera, game and other categories, and there are 133 common sense in total, so that you can fully understand the flavor, taste, preservation methods and cooking methods of various edible meats. Whether it is the familiar parts such as pork belly and tenderloin, or the parts that have never been eaten, the book introduces the characteristics and treatment methods of each part one by one, and recommends the corresponding intimate recipes for each kind of meat.
TOP 17 chef Michelin's seafood chronicle
author: Ben? Ben Pollinger
Recommended reason: Seafood Collection
This book has been recommended by Time magazine in the autumn for food category, ranking Top 11 in Amazon.com seafood cookbook classification for a year in a row, and it is the most complete, authoritative and easy-to-use seafood collection on the market, including 151 original recipes that can be made successfully step by step. When you have read all the cooking books on the market, I believe you will find that this book almost solves all the problems about seafood. As the author of this book said:? As long as you have this book in the kitchen, you can easily handle all the fish dishes! ?
class? Paulinger has an extraordinary passion and persistence for seafood. He became the youngest chef of Michelin restaurant in the history of new york in 2111 with a record-breaking speed. This book covers all the cooking techniques of seafood, whether it is baking, simmering, roasting, cooking, boiling, grilling, frying, frying, stir-frying, cooking raw fish, pickling techniques and so on. The content is arranged according to the difficulty of each cooking technique, from basic dishes to challenging recipes, so that you can quickly understand the key points and key points of each dish.
TOP 16 French blue ribbon western cuisine
Author: Jenny? Wright J.
Recommended reason: model course
For more than 111 years, the French Blue Ribbon Culinary Institute has become the center of French cuisine, which not only explores the new cooking development trend, but also represents the highest achievement of traditional French cooking and French pastry training. Every dish in this book is the signature dish of blue ribbon chefs, who fully demonstrate the cooking skills that ordinary chefs can't achieve. In a word, you can find a satisfactory answer to almost any question you have in cooking.
The contents of the book focus on the production of different foods or food categories, from soup and main course to West Point. Each chapter contains countless good ideas from the equipment and tools needed for cooking, the selection of raw materials, the preparation of food, cooking skills, plate decoration and so on. In many chapters, there are pages to introduce them in a simple way.
TOP 15 Flavor Bible
Author: Karen Page/Andrew Dornenburg
Recommended reason: Seasoning Encyclopedia
The book explores four main flavors, namely, salty, sour, bitter and sweet, and the methods to reconcile these flavors, such as using specific ingredients and techniques to create a layered feeling to make the flavor deeper or fresher. Balance the elements of cooking in physical, emotional, rational, spiritual and other aspects, and teach you to make one excellent meal after another. This is the cooking secret, careful thinking and sincere presentation of private recipes of American chefs.
This is also a guidebook, which introduces you to hundreds of ingredients such as herbs, spices and other seasonings, creating the greatest possibility for flavor and creating the most enjoyable feeling. The numerous reference materials listed in this book are based on the years' experience of dozens of the most creative chefs in America.
TOP 14 "True Flavor: Luxury of Japanese Cuisine"
Author: Yukihiro Kanda
Recommended reason: Pure Flavor
This is a book compiled by Yukihiro Kaneda, a famous Japanese chef with more than 31 years of working experience, who has accumulated his cooking experience for many years, his thoughts on Japanese cuisine and the methods of making Japanese cuisine. From the selection and collocation of ingredients, cooking time and time, to the production of various sauces and seasonings, all of them contain his unique thinking and opinions on Japanese cuisine.
what Kanda Hiroyuki is looking for is a taste that will never get tired. What is the end of this taste? Light? And this is the luxury of Japanese cuisine. In 2114, Kanda Yujing's Japanese restaurant? Kanda? Since its opening, it has won the honor of Samsung Restaurant in Michelin Guide in Tokyo for eight consecutive years. In recent years, he has been invited to be a guest chef in different countries.
TOP 13
Author: Yuan Mei
Recommended reason: Cooking History Book
A cooking book by Yuan Mei in the Qing Dynasty, in the form of classical Chinese essays, describes the diet and cooking techniques of the Han nationality in Jiangsu and Zhejiang during the Qianlong period, and describes in detail 326 kinds of north and south dishes popular in China from the 14th century to the 18th century, and also introduces them at that time.
Suiyuan Food List was published in 1792 (57 years after Qianlong). The whole book is divided into 14 aspects: information list, warning list, seafood list, jiangxian list, special sacrifice list, miscellaneous sacrifice list, feather list, aquarium scale list, aquarium scale-free list, miscellaneous vegetarian list, small menu, dim sum list, rice porridge list and food and wine list, which are important for improving cooking technology.
TOP 12
Home Cooking of the Chef. Author: Ferran? Ferran Adria
Recommended reason: Chef's menu
The world's top chef and recognized chef? Ferran? Adriatic's Encyclopedia of Western Food Making. He published many innovative dishes, subverting most people's established impression of food. 31 sets of packages, ***93-course recipes, including pasta, meat, appetizers, soups and snacks, etc., 1611 Juck Zhang large-scale step map, sharing the detailed production steps of each dish one by one.
ferrand? Adria has won the authoritative restaurant evaluation "The World" for five consecutive years. The chef of El Bulli, the No.1 in the list of s 51 Best Restaurant, this book is a delicious dish with balanced nutrition, good color and flavor that he has gathered for many years and cooked for his employees every day. This is a cookbook that is used every day.
TOP 11
Author: Andre Chiang
Recommended reason: food philosophy
Andre Chiang cuisine not only satisfies the taste, but also nourishes the soul and challenges the imagination. This book will take you into Andre Chiang Restaurant ANDR? The creative base of the restaurant-the kitchen, dismantled the 365-day menu. Fully present the story and creative process of each dish, faithfully present the output process in the kitchen and the final perfect dishes and recipes with a large number of images, and lead everyone into a new realm of cuisine. Method of cooking ingredients
frying: frying is a cooking method in which the pot is heated first, the bottom of the pot is brushed with a small amount of oil, and then the processed (generally flat) raw materials are put into the pot and fried with a small amount of oil. Generally, fry one side first, then the other side, and shake the pot constantly when frying, so that the raw materials are heated evenly and the color is consistent.
smoking; Fumigation is a cooking method that the processed main ingredients are smoked with smoke. Slip: Slip the sliced chicken, duck, fish and pig with boiled water or hot pot cold oil to make the original stuffed meat tender and delicious.
Tang: Tang is a way to cook quickly with strong fire. Generally, the frying method is to fry the raw materials or boil them in boiling water, then prepare the marinade in another oil pan, and then put the processed raw materials into the marinade to stir or pour the marinade on the surface of the processed raw materials.
explosion: explosion means urgency, speed and intensity, and the heating time is extremely short. The cooked dishes are crisp, tender and fresh. Explosion method is mainly used to cook brittle and tough raw materials. The commonly used explosion methods are oil explosion, turnip explosion, onion explosion and sauce explosion.
baking: cover the pot and keep the hot air, so as to make the unripe fifteen ripe.
frying: burning is the most basic cooking technique, and its raw materials are generally slices, shreds, diced strips and blocks. When frying, it is necessary to use strong fire and hot oil in a hot pot, and the amount of base oil used depends on the material. According to the difference of materials, heat and oil temperature, it can be divided into raw frying, sliding frying, cooked frying and dry frying. ?
roll: roll is a cooking method which takes vegetable leaves, egg skins, rice skins and petals as rolls, wraps them into various fillings, and then steams or fries them.
Yun: Yun is not only a method to treat some cooking materials with water, but also a cooking method to make dishes. The main ingredients of water-preserved vegetables are mostly small pieces, silk, flower knives or balls, and there are many finished soups. This is a fast cooking method.
steaming: steaming is a cooking method in which the seasoned raw materials are heated with strong fire or medium fire to make the cooked dishes tender or crisp. Common steaming methods include dry steaming, steam steaming and powder steaming.
Freezing: Freezing is a kind of cold dish cooking method which uses collagen from animal raw materials to be fully dissolved after steaming and then frozen after cooling.
halogen: it is a kind of cold dish cooking method that the raw materials are washed, cooked in the prepared halogen juice, let the halogen juice penetrate into it, and then cooled and eaten.
Cooking: There are two kinds of cooking: one is animal-based cooking, which is generally a cooking technique of using a knife-shaped eternal fire oil pan with or without paste. For cooking with vegetables as the main material, the main material can be directly used for cooking and frying, or the main material can be scalded with boiling water and then fried.
burning: a cooking method in which the main ingredients are heat-treated, soup (or water) and seasoning are added, and then boiled with strong fire, and then slowly burned with low fire until crisp and rotten. Because of the different taste, color and soup, it can be divided into three cooking methods: braise in soy sauce, white roast, dry roast, sauce roast, scallion roast and spicy roast.