When you get old, the places you have been become memories, and the people you meet become passers-by of life. Only the delicious food you have tasted and the faint fragrance that remains haunt the tip of your nose for a long time.
① China Chef Media collects Sichuan cuisine 18 skills. Sichuan cuisine, namely Sichuan cuisine, is one of the four traditional cuisines in China and one of the eight major cuisines in China. The standard and complete expression is: Shanghe Gang Sichuan cuisine represented by Chengdu official cuisine and Meishan cuisine in western Sichuan; Xiahe helps Sichuan cuisine in eastern Sichuan, taking Chongqing Jianghu cuisine as an example.
② Enjoy Sichuan Cuisine: 260 classic Sichuan Cuisine dishes are selected and classified according to seven categories of ingredients: pork, beef, sheep and rabbit meat, chickens, ducks and pigeons, seafood, vegetables, egg milk and bean products. Clear structure, convenient for the public to find according to their needs. Each dish is equipped with exquisite big pictures, as well as words and pictures such as raw materials, methods, chef's coup, ultra-detailed step pictures, easy-to-understand production methods, and coup at a glance, showing you the production skills of Sichuan cuisine. In addition, the operating time, taste and difficulty of each Sichuan dish are also marked, which is a necessary Sichuan food strategy for families.
The classic Sichuan cuisine is the cooking experience of Mr. Lan, a master of Sichuan cuisine, for many years. Mr. Minglu studied under Shi Zhengliang, a master of Sichuan cuisine, and came from a famous family of Sichuan chefs. His dishes include the original traditional flavor of Sichuan cuisine and his innovative understanding of Sichuan cuisine. The dishes selected in the book are all traditional innovative products, and each dish is accompanied by a special commentary. Before eating, you need to calm down and know the ins and outs of many Sichuan dishes. At the same time, this book introduces the flavor characteristics of Sichuan cuisine in detail, so that readers can deeply explore the profound connotation of Sichuan cuisine "one dish, one style, one hundred dishes and one hundred flavors".
My Sichuan style is divided into three sections. The first volume of Kitchen Essays focuses on several Sichuan classic home-cooked dishes: roast beef with potatoes, roast fat sausage, hot and sour hoof flower, boiled beef, boiled cabbage, pickled cabbage and bean curd brain ... between the lines, it reveals the tolerance, diversity, joy and relaxation of Sichuan people's life. In the middle volume "Chronicle of Food", the good ingredients in Tianfu fertile land are counted in detail: green bamboo shoots, bitter bamboo shoots, broken ears, spinach, peppers, watercress, vinegar and salt ... It is quite meaningful to clean up the origin of Sichuan cuisine. Sichuan cuisine is not only boring hemp and spicy oil, but also the original flavor of food. Sichuan cuisine can also be moist and elegant. The second volume of Miscellaneous Diets tells about people and things in Sichuan's diet life: the kitchen in heaven, bacon in the cold, yellow and fried Sichuan classic dishes and cooking concepts. ...
⑤ The Chronicle of Sichuan Cuisine is deeply loved by chefs and cooking enthusiasts because of its rich cooking historical materials and practical cooking knowledge. The Chronicle of Sichuan Cuisine has added new knowledge and new content. The content has been adjusted and expanded to nine aspects: cooking culture, famous shops, cooking materials, technical terms, trade terms, cookers, famous dishes, nutrition and hygiene, laws and regulations.
⑥ Sichuan-style home cooking has carefully arranged more than 100 Sichuan dishes, all of which are marinated, fried and steamed. Sichuan cuisine is used to adjust Sichuan flavor, which is made by Sichuan chefs themselves, to restore the taste of home cooking of Sichuan locals. There are detailed production steps and cooking tips in the dishes, which will help you analyze the mystery of cooking and teach you the secret of using various small ingredients to enhance taste and fragrance. Also introduced a wide variety of Sichuan snacks, so that you can eat Sichuan food thoroughly in one book.
(1) Classic Cantonese Cuisine is rich in pictures and texts. This paper introduces 75 classic Cantonese dishes to readers, including raw materials 17, animal meat 20, eggs 18 and aquatic products 20. Starting with the basic knowledge of cooking, this book perfectly integrates health preservation and cooking, and introduces some necessary knowledge of health preservation and cooking. Each dish introduces in detail the demonstration of the materials and practices used, and each step has corresponding pictures as a reference, so that you can see the practices of each dish at a glance.
The book The Taste of Cantonese Cuisine expounds the clearness, freshness, tenderness, freshness, smoothness and fragrance of Cantonese cuisine from eight aspects: taste, ingredients, origin, rheology, omnivore, harmony, health preservation and aesthetics. From oil temperature to gas, from street to stove, the origin, characteristics, history and cultural value of Cantonese cuisine are comprehensively expounded.
3 "The Legend of Cantonese Cuisine" This is a food legend that makes Cantonese people proud! People-centered, combined with happiness index, the author provides a magnificent reason for food. The book is divided into six chapters, namely, Food is greater than the sky, Food can prosper the nation, Zhong Mingjia, Top Official Cuisine, National Food and Jiangnan Lifestyle.
On the basis of introducing the characteristics of Cantonese cuisine and classic time-honored brands, this book lists many special Cantonese cuisine and Cantonese snacks to taste the taste of Guangdong with readers.
As we all know, Cantonese people are good at eating. "Best Cantonese Cuisine" mainly introduces that Cantonese people are still "good at eating" and are good at keeping in good health by eating, while Cantonese cuisine is light and studious. "Sweet, soft and plump" Hakka dishes have a long aftertaste. The essence of Cantonese cuisine "seeking freshness in the clear, seeking beauty in the light, and putting the original taste first" is deeply rooted in the hearts of the people. The dishes made are not as spicy as the heavy oil that stimulates the taste buds, but the freshness is full of "five flavors and six flavors".
⑥ Guangdong famous chefs gather together and have a series of unique recipes and productions, which provide a reference paradigm for restaurants, chefs, chefs and cooking enthusiasts. Snacks, dishes, banquets and kitchen gardens. Cantonese cuisine collection has 1 2 3 chapters. Guangdong cuisine collection: ingredients 1 is the collection of ingredients 1. This paper mainly introduces the history and surrounding varieties of dozens of spices, such as star anise, pepper, fennel and cumin, and teaches you how to distinguish between true and false and how to use them better, with ingredients and various spices attached.
① The book New Hunan Cuisine Collection records more than 300 cases of Hunan cuisine, including both classic traditional dishes and trendy and fashionable dishes; There are both elegant and healthy banquet dishes and affordable local dishes, which are suitable for people from all walks of life who like Hunan cuisine to learn and learn from.
② The compilation of the book "Comprehensive Skills Training of Hunan Cuisine" emphasizes the combination with the working process in the content arrangement, and takes the "necessary and sufficient" theoretical knowledge and scientific and standardized practical skills as the principle to cultivate students' professional quality and practical ability as much as possible. In the choice of typical dishes, we should combine traditional Hunan cuisine with new Hunan cuisine to train students' basic skills and cultivate their innovative ability.
(3) The book "Tempting Hunan Cuisine" guides the completion of Hunan Cuisine with full color, smell and flavor through detailed text steps and complete picture demonstration, which brings you the temptation of hemp, spicy and fragrant, the enjoyment of color vision and taste, and also comes with cooking tips to make you get started faster, more delicious, more nutritious and eat healthier.
The book Home-cooked Hunan Cuisine is a cookbook introducing home-cooked Hunan Cuisine, introducing all kinds of classic Hunan Cuisine, so that every Hunan cuisine lover can cook it by himself. The main contents include: the temptation of Hunan spicy, delicious Hunan flavor, overflowing Hunan flavor and endless Hunan flavor.
On the basis of introducing the food culture and characteristics of Hunan cuisine, this book shows readers five parts: classic Hunan cuisine, unforgettable warm home, country flavor and street snacks, and recommends more than 100 delicious Hunan cuisine, so that readers can taste humanity in attractive food and experience the beauty of Hunan on the tip of their tongue.
⑥ Dear Hunan Cuisine Overview The restaurants and food shops that Changsha is worth visiting and eating, so that readers who go to Changsha can see at a glance that they will not leave regrets if they can go to Changsha. And explain the culture behind these foods, so that you can not only eat delicious food, but also understand their charm.
① China Shandong Cuisine Culture (Boutique) is divided into nine chapters, which shows Shandong cuisine from the following aspects: profound Shandong cuisine culture, national famous Shandong cuisine shops, a long history of Shandong cuisine, exquisite Shandong cuisine cooking skills, various Shandong cuisine cooking materials, various Shandong cuisine famous medicines, Shandong cuisine dietotherapy and nutrition catering, northern Shandong cuisine market in China, Shandong cuisine innovation and industrialization development.
(2) Home-cooked Shandong Cuisine is a cookbook introducing home-cooked Shandong cuisine, introducing various classic Shandong cuisines, so that every Shandong cuisine lover can make delicious dishes by himself. The detailed ingredients and seasonings in the book and the precise production and decomposition steps make Shandong cuisine no longer unpalatable.
(3) The new edition of Shandong cuisine is rich in content and illustrated, which is not only suitable for family reading, but also of great reference value to catering operators and professional chefs.
④ Classic Shandong cuisine selects the classic works of traditional Shandong cuisine from the perspective of cooking techniques, and lists in detail the main ingredients, auxiliary materials, seasonings, cooking techniques, taste types of dishes, operating procedures, dietotherapy evaluation, food allusions and so on. Reflect the heavy Shandong cuisine culture and techniques.
① Homemade Mincai is a cookbook introducing homemade Mincai, which introduces all kinds of classic Mincai: roasted beef with sand tea lotus root, dried chicken and dried bamboo shoots, Fujian-Zhejiang style drunken spareribs, Xiamen oyster omelet, Taiji taro, rice with eight treasures of sturgeon, Xiamen Satay noodles and Fuzhou pig's feet noodles ... so that every Mincai lover can make his own delicious food in minutes. The detailed ingredients and seasonings in the book, precise production and decomposition steps make Fujian cuisine no longer unpalatable, and then delicious.
(1) Suzhou Mode This is a popular book about Suzhou snack culture. The combination of pictures and texts vividly introduces the general situation of Suzhou snack culture for the general public. The book is divided into five parts: a bowl of noodles-the life of Suzhou people; Face-the exquisite life of Suzhou people; Cake balls-the exquisite life of Suzhou people; Seasonal snacks-Suzhou people eat from time to time; There are also mobile snacks-street snacks of Suzhou people. This paper introduces the characteristics of Suzhou snacks from various aspects.
① China Anhui Cuisine is a book published by Qingdao Publishing House in 2007 and edited by Anhui Cuisine Association. This book mainly tells the making method of classic Anhui dishes such as pickled fresh mandarin fish.
The book Home-cooked Zhejiang Cuisine is a cookbook introducing home-cooked Zhejiang cuisine, introducing various classic Zhejiang cuisines, so that every Zhejiang cuisine lover can make his favorite delicious food. The detailed ingredients, seasoning dosage and accurate production decomposition steps in the book make it easy for blind people in the kitchen to cook home-cooked Zhejiang cuisine.
① The chef's home cooking contains nearly 1600 detailed step charts and photos of all ingredients. As Ferran Adria said in his book, "I hope everyone knows that as long as we cook according to the recipes rewritten for ordinary families, we can finish these dishes methodically and easily".
② I love western food, which comes from France. It is a best-selling western food menu and won the Blue Ribbon Award in the 20 12 World Cooking Book Award. There are 143 cuisines in the book, with more than 800 pictures, covering all kinds of meals in western food: appetizer, soup, main course, staple food, dessert, sauce and dough.
(3) Eating with Master Xingyun is an illustrated vegetarian cooking book written by Master Kaishanliao of Foguang Mountain who has followed Master Xingyun for more than ten years. The book not only introduces the pasta, dinner, lunch dishes, home-cooked dishes, various snacks and soups that Master Xing Yun and his disciples often eat, but also shares his eating ideas and habits with readers.
4 "Jamie? Oliver learned to cook in a day. Is that Jamie? Oliver's food books are the most representative works, and the menu choices in the books are closest to the daily life and tastes of China people. They include: classic tomato pasta, cauliflower cheese hollow powder, curry chicken, Thai green curry, potato salad, delicious fresh asparagus, fried tuna, paella, various breakfast porridge, poached eggs, microwave steamed pudding, raspberry vanilla cheese cake and so on.
⑤ Immersed in Manchu-Han banquet for five years, I ate famous dishes all over the world, tasted the skills of eight schools in China, got a glimpse of the unique skills of famous chefs and realized the true meaning of diet. This man is Yi Zhu.
⑥ Chef's Tips uses very simple and easy-to-understand Cantonese introductory reading materials, but there are many details that ordinary introductory reading materials will not say, which generally belong to the "secret" standard hotel practice. For example, how to cook tofu badly, how to preserve eggs, how to master the temperature of clay pot rice, and a good formula of clear soup and broth.
⑦ The family recipes recorded in detail in "State Banquet and Family Banquet" outline and inherit the style of the older generation of Jiangsu and Zhejiang cuisine more delicately.
⑧ The book "Food Picture Book" tells you all the food wisdom in your life with vivid and interesting illustrations! Smart choice of high-quality and delicious fresh fruits and vegetables, flexible use of convenient and exquisite cookers, clever use of rich and suitable spices for seasoning, understanding and mastering interesting and diverse cooking skills, and correctly preserving all kinds of foods without losing delicacy and nutrition. ...
Pet-name ruby "nature" is more popular than other recipes, from the first chapter to make salted lemons and dried tomatoes step by step, and finally to some more complicated sauces and appetizers. It is very suitable for friends who have no cooking foundation but are willing to contact authentic Italian and French cuisine.
Participating in "the oldest dessert shop in Paris" combines the exquisite skills and touching creative recipes of French dessert chefs in previous dynasties, bringing happy experience and the best taste to everyone who loves dessert and life!
① The boxed book Mastering French Cooking Art is a collection of Mastering French Cooking Art published for the first time in June 2008 +096 1 and Mastering French Cooking Art Sequel published in June 2008 +0970.
2 "Gentle? On the Bone 1970 adds to Reichl's infectious humor and her favorite cookbooks. Tender? Bones is a humorous and interesting chronicle.
(3) "Jamie's 30 Minutes Meal" In this book, jamie oliver proved that by mastering some skills, it is completely possible and easy to concentrate in the kitchen in an orderly way, and it is also easy to cook a meal in your usual cooking time.
④1080 cookbook is an authoritative book about traditional authentic Spanish family cooking, which has been trusted in Spain for more than 30 years.
⑤ Talking about eating with elegance is the concentrated display of Mr. Liang Shiqiu's culinary cultural talent in his life. "Chen, then pay attention to the quality of food, the most need to meet is the taste. Based on physiological requirements, it can also develop into a taste close to art. "
⑥ A Cold Night Visit is a new book specially written for mainland readers after China's Food Culture with a Big Belly. In the postscript, the author said that "the old works were edited, and there were new explorations, and they were compiled into a book, which was edited before the sequel." In the book, quotations are used to trace the origin of diet; Elegant writing, well-educated and talented. The food stories he wrote have a real and mellow sense of historical vicissitudes.
All landowners ancient and modern diet is an extremely precious experience that Levin studied all his life. He quoted the classics and described the crystallization of China's 5,000-year-old food culture. Not only are there many delicious dishes, but he also mixes historical anecdotes, which is really refreshing to read.
⑧ Kao Chi, in the form of notes, makes textual research and explanation on the basic elements of China's food culture and local flavor diet, looking for the cultural tradition of China's food.
Pet-name ruby "life family flavor" cooking in the book, in addition to extremely detailed practical steps and many tips when cooking, the author also shared his own ideas when designing this recipe. He wants readers to follow the recipe first like children, and then cook with the people they like. Come and experience the Iijima-style cuisine, which is "delicious to eat, very happy to eat, and very happy to enjoy food together in the same space".
Attending "Heshi Textbook" contains 1700 multi-step diagrams, and introduces the cooking methods of 84 kinds of flavor dishes in detail.
Whether you are a beginner or a master baker, this is an essential reference book as long as you like making bread. People who are interested in bread can read it easily. A bread book without recipes teaches you how to make delicious bread without failure.
(2) Chihuo Dictionary introduces hundreds of dishes and snacks in China with more than 80 beautiful short articles. There are nearly 100 hand-drawn illustrations in the book, which focus on all kinds of details of food, even chopsticks are different, and there are humorous expressions about food, which can be discussed with readers.
(3) Stories about seasons and vegetables use easy-to-understand words and interesting and warm stories to give people a new understanding of these "most familiar strangers".
(4) Wang Dunhuang, the son of Wang, wrote Chihuo, which is very realistic and has a strong Beijing flavor.