Today, Bian Xiao recommended some books to the chefs. The chefs should carry on reading to the end, because reading is not to get a diploma, but to make themselves at least not lonely and know more about the time and space that they can't go!

Practical handbook for restaurant chefs

The content is comprehensive, practical and operable, systematic and innovative, and it is a must-read book for beginners.

Kitchen Jianghu (Author: Hu)

There are more and more food programs on the screen. Everyone sees the bright side of the chef and feels that the chef has unlimited scenery under the camera. But it is difficult for ordinary people to know the real chef's life, what the chef is doing every day, how to make plates of delicious or unsatisfactory dishes, which processes and how to process them. From the bottom to the chef, the author of this book unreservedly records what he has seen, heard and thought for many years, and describes the real life of the chef, without exaggeration or distortion, and absolutely sets out from the truth and restores the truth.

Chef's Journey-Looking for the Perfect Diet in the World (Author: Anthony, Executive Chef of Brasserie Halles Restaurant in new york? Berton)

A chef who was tired of a step-by-step restaurant in the cement forest left Saigon to eat the heart of a bleeding cobra raw. Go to "black heart" Cambodia and go deep into the Khmer Rouge area with dense mines; Sit at the same table with Russian gangsters and share a good meal; Participate in the medieval pig killing ceremony organized by the Basque All Men's Cuisine Association in northern Portugal; Taste roast whole sheep with the indigenous people of Lai Risani tribe in the northern Sahara desert? Food and adventure travel, bohemian and watertight words, natural and casual mentality? People live and die for this stuttering. The original unrestrained diet is so beautiful. This is the whole of life.