Cooking book recommendation ① Mission China Cooking Book.
Danny Bowien, a 33-year-old Korean chef, shines in the American catering industry with his creative talent. Now, Bowen has opened his own restaurant Mission Chinese Food in San Francisco and new york, and a Mexican restaurant Mission Cantina in new york. Among them, Mission Chinese food in new york was closed for a period of time on 20 13 because it did not meet the relevant regulations of the Ministry of Health of new york. At the end of last year, Mission Chinese food reopened in new york, and his loyal fans were very happy.
Mission Chinese food began in a temporary restaurant in San Francisco. With every creative dish, it has gradually become one of the most popular Chinese restaurants in San Francisco and opened a branch in new york. One of Bowen's signs is his development and application of Sichuan pepper. Mapo tofu, the signature dish, with bright red pepper and fresh tofu, is full of spicy taste and memorable.
In Bowien's new book, he shared many classic recipes of Chinese food in Mission and all kinds of difficulties he encountered in the process of becoming famous quickly. As a chef who owned his own restaurant at the age of 30, Bowien was busy with various activities and socializing, and once used alcohol to relieve stress. But when Bowien walked out of the center of the spotlight, he felt that his real place belonged to the kitchen. In the new book Mission Chinese Cuisine, from Lamian Noodles to his favorite chicken wings and ordinary white rice, the story of young chef Bowen and his restaurant mission Chinese food is told through the food itself.
② Bread: The Art of Bread
Making bread has always been the dream of family bakers. It seems to be a great thing in theory, but it is actually very complicated. But it can also be very simple. For example, go to Bien Cuit in Boreham Hill, Brooklyn, and choose a loaf of bread on the shelf of the bakery.
The founder of Bian Cui? Zachary Golper is an experienced baker who studied in America and France. In the summer of 20 1 1, he and his wife and business partner Kate Wheatcroft opened this French bakery in new york? Biencuite (this is a common French phrase, meaning correctly baked bread). Here, you can not only taste authentic traditional French bread, but also some unique dessert series. Biencuite quickly became the first choice of local bread lovers, and was selected as one of the best bakeries in 20 1 1 USA by The New York Times and other magazines.
In Golper's new book Bien Cuit: The Art of Bread, he simplifies the seemingly mysterious bread making process so that people can make professional-grade bread at home. All you need is a pair of hands to mix, knead and bake all 50 kinds of bread step by step.
③ Crane Studio: The Change of Taste
Dominique Crenn, a chef from France, is the first female chef in the United States to win a Michelin star. She is famous for combining French, California and Asian styles of creative cuisine, and opened her own restaurant in San Francisco on 20 1 1? Karen Studio.
Atelier Crenn is a molecular gourmet restaurant, offering natural and organic food and poetic dining experience. All the menus are composed of poems written by Crenn according to his childhood or travel experience. Here, it is quite common for chef Crenn to personally ask about the dining situation at each table.
The book Atelier Crenn: The Change of Taste, from Crenn's childhood in France to the unprecedented success of her and her personal restaurant, shows us Crenn's chef road and cooking concept a little bit. In her new book, Crenn shares many of her classic recipes in detail. For example, her bite of fish and chips used six pages to explain the cooking process step by step. There are also some dishes that can be cooked easily at home, such as mushroom soup, frozen safflower and garlic mayonnaise. Through this exquisite cookbook, you can get a glimpse of the famous chef's cooking steps and her elaborate works of art-like dishes.
(4) Jelina: Cooking from Venice, California
Gjelina, an antique modern American restaurant, is deeply loved by hipsters in Venice Beach, California. All the dishes are cooked in the shop, from whipped cream and various condiments to smoked trout and meat sauce. Almost all the classic California cuisines you can think of are served here, including roasted cabbage, roasted artichokes and dandelion leaves. But Gjelina is most famous for its wooden pizza, which can choose many delicious and healthy ingredients, such as nettles, homemade mutton sausages and various fresh vegetables (spinach, asparagus and cabbage).
Travis Schmidt, the founder of Gjelina, likes cooking since childhood and grew up in rural Ohio with his grandparents, so he has always been interested in natural food and its sources. Ritter is glad that the ingredients of Gjelina restaurant are all purchased from good local farms, and should be opened here, belonging to people in Venice Bay, California.
In his new book, Lite shared almost all delicious recipes, from how to make ketchup and pizza to fresh pasta and smoked salad, including 125 dishes of various rural cuisines.
⑤ Hatwood: Bright and Wild Recipes on the Edge of Yucatan Peninsula? n "
Eric Werner and Mia Henry, a couple from new york, left new york and opened a restaurant called Hatwood in Thuram. A chef, Ren? Rezepi's dream land (or this is just what they say in Hatwood's new book). Last year, Hatwood was also on Redzepi's list of the most popular Mexican restaurants.
However, the food in this outdoor restaurant does not use tropical ingredients as much as traditional Mexican food. Instead, it is avant-garde and traditional, international and authentic food. Hatwood's success proves Werner's idea that a chef can take his ideas, skills and tastes everywhere. ? Really, this restaurant can be anywhere? Werner said,? But I'm glad it was opened here. ?
How to cook roast chicken with jalapenos and green tomatoes, fresh lime juice and almond tea, and some tips on living and cooking in Mexico are all included in Hatwood's new book, which contains many delicious secrets. For example, how to cast a pot with iron, how to cook whole fish and so on.
Professional Cooking Books: Introduction to Cooking, Cooking Materials, Cooking Technology, Cooking Nutrition and Hygiene, Catering Services, Cooking English, Pasta Making Technology, Cooking Arts and Crafts, Western Pasta Knowledge, Western Food Technology, Urban Popular Cuisine, China Food and Health Care, etc.
A small way to make cold salad.
The healthiest way to cook is actually cold salad. Because many cold ingredients have not been processed too much, or simply boiled or even eaten raw, the nutrients in the ingredients are preserved to the maximum extent. Especially vegetables, high temperature can easily destroy the cells in vegetables and cause the loss of nutrients, so vegetables can be used as cold dishes in daily life, such as cold cucumber, cold fungus and cold spinach.
evaporate
Steaming is to steam food, so that the original molecular structure of ingredients is less destroyed, and the original nutritional components such as protein and cellulose are retained to the greatest extent, and the original flavor of dishes is maintained. For example, in a restaurant, the better quality ingredients will you choose? Steamed? To maintain the taste of the ingredients themselves, especially the umami flavor. And from a health point of view, steaming is oil-free cooking, which can not only reduce the body's intake of fat, but also be easy to digest and beneficial to the gastrointestinal system. So in the current diet, steamed? It is being accepted and loved by more and more people, and there are more and more steaming houses on the market. For our daily diet, steaming is very useful and convenient.
Boil, stew, stew and simmer
Boil, stew, stew, stew, etc. They are all mild cooking methods. Generally, it takes a long time to cook with a small fire or a small fire, so many nutrients will dissolve in the soup. Moreover, the cooking temperature of these cooking methods is about 100℃, which can not only kill pathogens such as pathogenic bacteria and parasites, but also fully denature protein, which is easy to digest and absorb, and at the same time, the damage to vitamins is also light, especially when cooking soup, which is very healthy. At the same time, these methods use less oil, which can also reduce the body's intake of fat. Like steamed vegetables, boiling, stewing, stewing and stewing are all better. In general cooking, there is little need to control the heat except the selection and collocation of ingredients.
flush
Rinsing refers to the technology of cutting easily cooked raw materials into thin slices, putting them into a boiling hot pot, heating them for a very short time, taking them out, dipping them in seasonings, or putting them into a marinated soup pot for rinsing and eating directly. Gargling is relatively healthy. After all, most people like the crispy taste, and most of them don't rinse for a long time, so the high temperature has little damage to the nutrients, and the ingredients cut into small pieces are easy to absorb. However, when brushing hot pot, people mostly choose fat beef, fat sheep, pork belly and other ingredients that generally contain more saturated fat and cholesterol, which is not healthy enough.
roast
Barbecue is the oldest cooking method. Since the invention of fire, the first cooked food to eat is wildfire barbecue. Today, the way of baking has changed greatly, and the baking methods in different places are also very different. Barbecue is not a healthy way to cook, because the high temperature is often used in barbecue, which will destroy the trace elements in the ingredients and denature the protein in the meat so that it cannot be decomposed by the human body. At the same time, it is often baked with an open flame. If the heat is not properly controlled, it is easy to produce unripe meat due to uneven heating, which may contain parasites. The burnt meat will produce carcinogens such as tri-and tetra-benzopyrans. It is suggested that you roast it in an electric stove, because the temperature can be accurately controlled to roast the fat in the meat, and if it is wrapped in tin foil, the nutritional loss will be less.
Fried, fried, fried.
High temperature will cause the loss of nutrients in the ingredients, so these methods will destroy the nutrients in the ingredients more than previous cooking methods. Stir-frying is the most basic cooking technology of Chinese food and the most widely used cooking method. It can not only make the ingredients more delicious, but also make the cooking method relatively simple. At the same time, the common frying temperature is about 150℃, which will cause relatively little damage to the ingredients. But when frying or burning oil, the temperature is even worse than frying, which seriously destroys the nutrition of edible oil and ingredients. However, most of the ingredients are fried at high temperature, and the contact time between the ingredients and hot oil is short, and most of them are quickly taken out of the pot or cooled with water.
deep-fry