When you are old, the places you have been to become memories, and the people you meet become passers-by in life. Only the delicious food you have tasted and the faint fragrance that remains linger on the tip of your nose for a long time.
① The Collection of 18 Sichuan Cuisine Skills was collected by China Chef Media. Sichuan cuisine, namely Sichuan cuisine, is one of the four traditional cuisines in China and one of the eight cuisines in China. The standardized and complete expression is: Shanghebang Sichuan cuisine represented by Chengdu official cuisine and Meishan cuisine in western Sichuan; Xiahebang Sichuan cuisine in eastern Sichuan, taking Chongqing Jianghu cuisine as an example.
② Enjoying Sichuan Cuisine has carefully selected 260 classic Sichuan cuisines, which are classified according to seven categories of ingredients: pork, beef, sheep and rabbit, chicken, duck and pigeon, river seafood, vegetables, egg milk and bean products. The structure is clear and 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, presenting the production skills of Sichuan cuisine to you. In addition, it also marks the operation time, taste and difficulty of each Sichuan dish, which is a necessary Sichuan food guide book for families.
③ Sichuan Style Food Classic is the cooking experience of Mr. Lan Minglu, a master of Sichuan cuisine, for many years. Mr. Minglu studied under Shi Zhengliang, the master of Sichuan cuisine, and came from a famous family of Sichuan chefs. His dishes contain the original traditional flavor of Sichuan cuisine and his innovative understanding of Sichuan cuisine. The dishes selected in the book are all innovative products in the tradition, and at the same time, each dish is accompanied by a special commentary. Before eating, you need to sink down and understand 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 explore the profound connotation of Sichuan cuisine "one dish, one style, one hundred dishes and one hundred flavors".
④ My Sichuan Taste is divided into three sections. The first volume of "Kitchen Essays" focuses on several Sichuan classic home-cooked dishes: roast beef with potatoes, roast pork intestines, hot and sour hoof flowers, boiled beef, boiled cabbage, pickled vegetables, and bean curd ... The lines reveal the tolerance, variety, joy and relaxation of Sichuan people's life. In the middle volume "The Chronicle of Food", the good ingredients in the fertile land of Tianfu are counted: green bamboo shoots, bitter bamboo shoots, broken ears, spinach, pepper, watercress, vinegar and salt ... It is quite meaningful to clean up the original source of Sichuan cuisine. Sichuan cuisine is not only boring hemp and spicy oil, but also the original taste of food, and Sichuan cuisine can also be moist and elegant. The second volume of "Miscellaneous Diet Words" chats about the people and events in Sichuan's diet life: the kitchen in heaven, the cured meat in the cold, Huang Jinglin, Lan Guang Jian and other classic dishes and cooking concepts of Sichuan cuisine ...
⑤ The Cooking Chronicle of Sichuan Cuisine is deeply loved by the vast number of cooks and cooking enthusiasts because of its rich cooking historical materials and practical cooking knowledge. New knowledge and new contents have been added to "Cooking Chronicles of Sichuan Cuisine". The content is adjusted and expanded to nine aspects: cooking culture, famous shops, cooking materials, technical terms, industrial terms, cooking utensils, famous dishes, nutrition and hygiene, and laws and regulations.
⑥ Sichuan-style Home Cooking has carefully arranged more than 100 Sichuan-style dishes, all of which are marinated in soy sauce, fried and steamed. Sichuan cuisine is used to adjust Sichuan flavor, and it is made by Sichuan chefs themselves to restore the home-cooked taste of Sichuan locals. The dishes contain detailed production steps and cooking tips, which will help you to analyze the mystery of cooking and teach you the secret of improving taste and fragrance with various small ingredients. Also introduced a wide variety of Sichuan snacks, so that you can thoroughly understand Sichuan cuisine in one book.
(1) The book Classic Homemade Cantonese Cuisine is illustrated with pictures and rich contents. One * * * introduces 75 classic Cantonese cuisines to readers, including materials 17, livestock 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 common sense of health preservation and cooking. Each dish introduces in detail the materials used and the demonstration of the practice, and each step has corresponding pictures as a reference, so that you can see the practice of each dish at a glance.
The book Taste of Cantonese Cuisine explains 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 the oil temperature to the gas, from the street to the stove, the origin, characteristics, history and cultural value of Cantonese cuisine are comprehensively described.
3 "The Legend of Cantonese Cuisine" This is a food legend that makes Cantonese people feel proud! People-centered, combined with the happiness index, the author provides an imposing reason for food. There are six chapters in the book, namely, fresh food is bigger than the sky, food can prosper the country, Zhong Ming Ding Shi Jia, top official dishes, national nourishment and the lifestyle of South China.
On the basis of introducing the characteristics of Cantonese cuisine and classic time-honored brands, this book lists many characteristic Cantonese cuisine and Cantonese snacks, so as to taste the taste of Guangdong with readers.
As we all know, Cantonese people are good at eating. "The Best Cantonese Cuisine" mainly introduces that Cantonese people still "eat the Tao" and are good at keeping in good health with food, while Cantonese cuisine is light and easy to learn from. Hakka dishes that are "sweet, soft and fat" have a long aftertaste. The essence of Cantonese cuisine that is "seeking freshness in the clear, seeking beauty in the light, and putting the original taste first" is deeply rooted in people's hearts. The finished dishes are not as spicy as the heavy oil that stimulates the taste buds, but they are full of "five flavors and six flavors" in the fresh.
⑥ The Collection of Guangdong Chefs, with a large series of unique recipes and productions, provides a referential paradigm for chefs, dish chefs and cooking enthusiasts in restaurants and restaurants. Dim Sum, Dishes, Banquets and Kitchen Gardens. There are 1 2 3 in Guangdong Cuisine Collection, and 1 in Guangdong Cuisine Collection is 1. This paper mainly introduces the history and surrounding species of dozens of spices such as star anise, pepper, fennel and cumin, and teaches you how to distinguish authenticity and how to use them better.
① More than 300 cases of Hunan cuisine are recorded in the book "New Hunan Cuisine Collection", which includes both classic traditional dishes and trendy fashion 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 arrangement of contents, with the principle of "necessity and sufficiency" in theoretical knowledge and science and standardization in practical skills, so as to cultivate students' professional quality and practical ability as much as possible. In the choice of typical dishes, the traditional Hunan cuisine and the new Hunan cuisine are combined to achieve the purpose of training students' basic skills and cultivating their innovative ability.
(3) The book "Tempting Hunan Cuisine" guides the completion of Hunan Cuisine with full color, flavor and flavor through detailed text step guidance 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, make it more delicious, nutritious and eat healthier.
The book Home-cooked Hunan Cuisine is a cookbook introducing home-cooked Hunan cuisine, which introduces various classic Hunan cuisines, so that every Hunan cuisine lover can make his own delicious food. The main contents include: Hunan spicy temptation, Hunan delicious, Hunan flavor overflowing, Hunan flavor endless four parts.
⑤ On the basis of introducing the food culture and characteristics of Hunan cuisine, this book shows readers five parts: must eat classic Hunan cuisine, unforgettable and warm home, rustic taste and street snacks, and recommends more than 100 delicious Hunan cuisine, so that readers can taste the humanities in the attractive delicacies and experience the lake on the tip of their tongue.
⑥ Dear Hunan Cuisine outlines the restaurants and food shops in Changsha that are 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 (Fine) is divided into nine chapters, which shows Shandong cuisine from the following aspects: profound Shandong cuisine culture, famous Shandong cuisine shops in China, long-standing Shandong cuisine history, perfect Shandong cuisine cooking skills, various Shandong cuisine cooking materials, various Shandong cuisine famous medicines, Shandong cuisine dietotherapy and nutrition catering, Shandong cuisine market in northern China, and Shandong cuisine innovation and industrialization development.
(2) "Homely Shandong Cuisine" This book is a cookbook introducing homely Shandong cuisine, which introduces various classic Shandong cuisines, so that every Shandong cuisine lover can make his own delicious food. The detailed ingredients and seasonings in the book, and the accurate production and decomposition steps make Shandong cuisine no longer difficult.
(3) The New Fine Shandong Cuisine is rich in content and illustrated, which is not only suitable for reading by families, but also of great reference 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 the main ingredients, auxiliary materials, seasonings, cooking techniques, taste types of dishes, operation process, dietotherapy evaluation and food allusions in detail. Reflect the heavy Shandong cuisine culture and techniques.
① Homemade Fujian Cuisine is a cookbook introducing home-made Fujian cuisine, which introduces all kinds of classic Fujian cuisine: beef roasted with sand tea and lotus root, golden bamboo shoots with minced chicken, drunken spareribs with Fujian and Zhejiang customs, Xiamen oyster omelet, Tai Chi taro, eight-treasure sturgeon rice, Xiamen Satay Noodles and Fuzhou pig's foot noodles ... so that every Fujian cuisine lover can make his own delicious food in minutes. The detailed ingredients and seasonings in the book, and the accurate production and decomposition steps make Fujian cuisine no longer difficult, and it is delicious to follow.
(1) "Suzhou Model" This is a popular reading about Suzhou snack culture. Combining pictures and texts, this paper 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", "Pasta-the refined life of Suzhou people", "Cake group-the exquisite life of Suzhou people", "Seasonal snacks-Suzhou people's" no food from time to time "and" mobile snacks-Suzhou people's street food ".This paper introduces the characteristics of Suzhou snacks from all 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 production methods of classic Anhui dishes such as pickled fresh mandarin fish.
The book Home-cooked Zhejiang Cuisine is a cookbook introducing home-cooked Zhejiang cuisine, which introduces various classic Zhejiang cuisines, so that every Zhejiang cuisine lover can make his own delicious food. The detailed ingredients, seasoning dosage and accurate production decomposition steps in the book make it easy for kitchen blind people to make home-cooked Zhejiang cuisine.
① The Home Cooking of the Chef contains nearly 1,600 detailed step charts and all the photos of ingredients, just as Ferran Adria said in the 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, is a best-selling western food cookbook and won the "Blue Ribbon Award" in the 20 12 World Cooking Book Awards. The book * * * has 143 cuisines, with more than 800 pictures, covering all kinds of western food: appetizer, soup, main course, staple food, dessert, sauce and dough.
(3) "Eating with Master Xingyun" is a vegetarian cooking book with illustrations written by master Kaishanliao of Foguang Mountain who has followed Master Xingyun for more than ten years. The book not only introduces the pasta, meals, lunch dishes, home-cooked dishes, various snacks and soups that Master Xing Yun and his disciples often eat, but also shares with readers his eating ideas and eating habits.
4 "Jamie? Oliver learns to cook in one day. Is it Jamie? Oliver's food books are the most representative works, and the menu selections in the books are the closest to the daily routine and the tastes of China people. They include: classic tomato pasta, roasted cauliflower cheese hollow powder, chicken curry, Thai green curry, potato salad, delicious fresh asparagus, pan-fried tuna, paella, various breakfast porridge, poached eggs, microwave oven steamed pudding, raspberry vanilla cheese cake and so on.
⑤ After five years of immersion in Man-Han Banquet, I ate all the famous dishes in 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 person is Zhu Yi.
⑥ Chef's Tips uses very simple and easy-to-understand introductory reading materials for Cantonese cuisine, but there are many details that ordinary introductory reading materials will not say, which generally belong to the standard hotel practice of "secrets". For example, how to make tofu difficult to cook, how to preserve eggs, how to master the temperature of clay pot rice, and a good recipe for clear soup and broth.
⑦ 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 "Cuisine Picture Book" tells you all the wisdom of eating in life with vivid and interesting illustrations! Smart selection of high-quality and delicious fresh fruits and vegetables, flexible use of convenient and exquisite cooking utensils, clever use of rich and suitable spices for seasoning, understanding and mastering interesting and diverse cooking techniques, and correctly preserving all kinds of foods without losing delicacy and nutrition ...
Pet-name ruby ⑨《Nature is more popular and easy to understand than other recipes, from the first chapter to make salted lemons and air-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 get in touch with authentic Italian and French cuisine.
Attending "Paris's oldest dessert shop" combines the excellent skills and moving creative recipes of French dessert chefs in previous dynasties, bringing a happy experience and the best taste to everyone who loves dessert and life!
① Mastering the Art of French Cooking, a boxed book, is a collection of Mastering the French Cooking Art for the first time published by 196 1 year 7 and the second volume Mastering the French Cooking Art sequel published by 1970.
②《Tender? At the bone1970 this book adds Reichl's infectious humor and her favorite recipes. 《Tender? At The Bone is a humorous and fascinating chronicle.
(3) "③《Jamie's 30-Minute Meals" In this book, Jamie Oliver proved that by mastering some skills, it is entirely possible and easy to concentrate in the kitchen in an orderly way, and it is easy to cook a meal well in the time when you usually cook a dish.
(4) "1080 recipes" is an authoritative book about traditional and authentic Spanish family cooking, which has been trusted in Spain for more than 30 years.
⑤ Talking about Eating with Elegant Houses is a concentrated display of Mr. Liang Shiqiu's talent in food culture all his life. "Chan, then focus on the quality of food, the most need to meet is taste. Based on physiological requirements, it can also develop into a taste close to art. "
⑥ Visiting on a Cold Night is a new book specially compiled for mainland readers after "China's Food Culture with a Big Belly". In the postscript, the author said that "the old works are more edited, with new explorations, and they are consolidated into a book, which was edited before the continuation". In the book, the quotation is used to trace the origin of diet; Elegant in writing, well-educated and talented. The food stories written by him have a real and mellow sense of historical vicissitudes.
⑦ Eating in Ancient and Modern Times is an extremely precious experience that Levin has studied all his life. He talks about the crystallization of Chinese food culture for 5,000 years by quoting the classics. Not only are there many delicious dishes, but he also mixes anecdotes from history, which is really refreshing to read.
⑧ Kao Chi, in the form of notes, makes textual research and interpretation on the basic elements of China's diet culture and the local flavor diets, looking for the cultural traditions of China's diet.
Pet-name ruby "life family flavor" cooking in the book, in addition to the extremely detailed practical steps and many tips when cooking, the author also shared his own ideas when designing this recipe. He hoped that readers would first follow the recipe like a child, and then cook and eat with people they like. Let's 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" has more than 1700 step diagrams, detailing the cooking methods of 84 flavor dishes.
No matter you are a beginner or a master baker, as long as you like making bread, this is an essential reference book. People who are interested in bread can read easily. A bread book without recipes teaches you how to make delicious bread without failure.
(2) "Eating Dictionary" introduces hundreds of dishes and snacks in China with more than 80 exquisite essays. The book is equipped with nearly 100 hand-drawn illustrations, focusing on various details of food, even chopsticks are different, and there are humorous expressions about delicious food, so we can explore them with readers.
(3) The Story of Seasons and Vegetables uses easy-to-understand words, interesting and warm stories, so that everyone can have a new understanding of these "most familiar strangers".
(4) Wang Dunhuang's Eating a Advocate, written by Wang Shixiang's son, is extremely realistic and has a strong Beijing flavor.