TOP 05？ Flavor bible

Author: Karen Page/Andrew Dornberg?

Highlight: Flavoring Encyclopedia

This book discusses the four main flavors of salty, sour, bitter and sweet, and the methods to reconcile these flavors, such as using specific ingredients and techniques to create a layered feeling, so that the taste becomes deeper or fresher. Balance the elements of cooking in physical, emotional, rational, spiritual and other aspects, and teach you to cook delicious food after delicious food. This is the cooking secret of American chefs' private recipes, which is carefully thought out and sincerely presented.

This is also a guidebook, which takes you to know hundreds of ingredients such as herbs, spices and other seasonings, creating the greatest possibility for flavor and creating the most enjoyable feeling. A large number of references listed in this book are based on the years of experience of dozens of the most creative chefs in the United States. ?

TOP 04？ The real taste: the luxury of Japanese food

Author: Kanda Yujing?

Highlight: Pure taste.

This is a book written by a famous Japanese chef, Kanda Yujing, who has more than 30 years of working experience, combined with his own years of accumulated cooking experience, thinking about 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.

Kanda Hiroshi pursues a taste that will never get tired. The end point of this taste is "light", which is the luxury of Japanese cuisine. In 2004, Hiroyuki Kanda's Japanese restaurant "Kanda" opened, and it has won the honor of Tokyo Michelin Guide Samsung Restaurant for eight consecutive years. In recent years, he has been invited to be a guest chef in different countries. ?

TOP 03？ A list of food in the garden

Author: Yuan Mei

Highlight: Cooking History Book

A cookbook written by Yuan Mei in Qing Dynasty, in the form of classical Chinese, describes in detail the diet and cooking skills of Jiangsu, Zhejiang and Han people during the Qianlong period, and describes in detail 326 kinds of northern and southern dishes popular in China from14th century to18th century, and also introduces famous wines and teas at that time. It is a very important Han diet masterpiece in Qing Dynasty.

The menu with the garden was published in 1792 (57th year of Qianlong). The book is divided into 14 aspects: information list, warning list, seafood list, river fresh list, special sacrifice list, miscellaneous sacrifice list, feather list, aquarium scale list, aquarium scale-free list, miscellaneous vegetable list, small menu, snack list, rice porridge list and wine list, which is to improve cooking technology. ?

TOP 02 "Kitchen God Home Cooking"

Author: Ferran Adria?

Highlight: chef's menu

Encyclopedia of western food making by master chef and recognized chef God-Ferran Adria. He published many innovative dishes, subverting most people's established impression of food. 3 1 set meal, a total of 93 courses, including pasta, meat, appetizers, soup and snacks. , 1600 Juck large-scale step diagram, share the detailed production steps of each dish one by one.

Ferran Adria is the chef of El Bulli restaurant, which has won the first place in the "50 Best Restaurants in the World" by authoritative restaurants for five consecutive years. This book is a delicious food with balanced nutrition, flavor and taste that he has cooked for employees every day for many years. This is a cookbook that he can use every day. ?

TOP 0 1 octagonal philosophy

Author: Andre Chiang

Highlight: food philosophy

Andre Chiang's delicious food can not only satisfy the taste, but also nourish the soul and challenge the imagination. This book will take you into ANDR Chiang restaurant. The kitchen, the creative base of the restaurant, dismantled the 365-day menu. Fully present the story and creative process of each dish, faithfully present the output process of the kitchen and the final perfect dishes and recipes with a large number of images, and lead everyone into a new realm of cuisine.

Andre Chiang published his original creative philosophy ── octagonal philosophy in his book, which covers eight creative elements, such as salt, texture, memory, purity, local customs, southern France, technology and uniqueness. These eight creative elements are rich in connotation, practical and unique. They are Andre Chiang's ways to stimulate creativity and manage the creative process, so his Michelin restaurant will be presented brilliantly every season. ?