Whether you are in the kitchen or your heart is in the kitchen, please seize the good time of the long vacation and relieve stress from these master-level cooking works. So what kind of cooking books can you learn from? Here are the cooking books I have compiled for you, I hope they can help you.

Top 10 Cooking Books "Food and Cooking"

Author: Harold McGee

Reason for recommendation: Food Bible< /p>

The "Food and Cooking" series of books is divided into "Food and Cooking? Pasta? Sauces? Desserts? Beverages", "Food and Cooking? Milk? Eggs? Meat? Fish", "Food and Cooking? Cooking skills? Vegetables? Fruits? Spices? Cereals. It describes the various categories of ingredients and details the origin, flavor characteristics, nutritional sources and cooking techniques of each ingredient. This is a practical and easy-to-operate tool book that countless chefs love to use. The book very rigorously describes the science of rich and diverse ingredients, and also introduces a large number of classic traditional Western cooking techniques. Most of these culinary essences accumulated over hundreds of years are derived from the author's knowledge of ingredients and this understanding. interpretation.

This series of books was first published in 1984 and was hailed as a "little masterpiece" by Time magazine. The second edition was revised in 2004 and 2/3 of the content was added. In the same year, it was praised by international professional chefs Selected as the best food reference book by the Institute of Food and Beverage (IACP) and the James Beard Foundation, an authority in the catering industry, it is known as the gourmet "bible" in the hands of chefs around the world. In 2008, Harold Markey was listed among Time magazine's 100 most influential people in the world.

TOP 09 "The Complete Secrets of Plating Techniques: An Illustrated Dictionary of Creative Techniques"

Author: Cara Hobday (Cara Hobday)

Reason for Recommendation: Placing Plating Secrets

This book provides a wealth of plating knowledge, teaching you step by step the plating methods of all the dishes in it, as well as a series of plating ideas, which will make you full and happy. Whether you're looking for a fun way to present commonly used vegetables, or a gorgeous garnish to top off a dessert, you'll find a wealth of styles to choose from in the Techniques Guide.

TOP 08 "Meat Code"

Author: Wen Shaohui (Jackman) / Fu Meixuan (Erica)

Recommendation reason: Meat Encyclopedia

< p> Meat is the source of strength. This book covers categories such as cattle, pigs, chickens, sheep, ham, hot dogs, offal, game, etc. The total introduction contains 133 little common sense, allowing you to fully understand the flavor, taste, preservation methods and cooking of various edible meats. Way. Whether it is familiar parts such as pork belly and tenderloin, or parts that have never been eaten before, the book introduces the characteristics and processing methods of each part one by one, and recommends corresponding thoughtful recipes for each type of meat.

TOP 07 "Michelin Chef's Seafood Guide"

Author: Ben Pollinger

Reason for recommendation: Seafood Guide

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This book has been listed as the recommended autumn book in the food category of Time magazine, and has been among the top 10 seafood recipes on Amazon.com for one consecutive year. It is the most complete, authoritative, and easy-to-use seafood guide on the market, including Follow the steps to create 151 original and successful recipes. When you read all the cookbooks on the market, I believe you will find that this book solves almost all problems about seafood. As the author of this book says: As long as you have this book in the kitchen, you can easily cook all fish dishes!

Ban Bolinger has extraordinary enthusiasm and persistence for seafood. With record-breaking speed, he became the youngest Michelin-starred restaurant chef in the history of New York City within 10 years. This book covers all seafood cooking techniques, whether it is baking, simmering, grilling, steaming, boiling, grilling, frying, sautéing, stir-frying, raw fish dishes, pickling techniques, etc. Everything. The content is organized according to the difficulty of each cooking technique, from basic dishes to challenging recipes, allowing you to quickly understand the key points and key points of each dish.

TOP 06 "French Cordon Bleu Western Cooking Guide"

Author: Wright J.

Reason for recommendation: Tutorial model

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For more than 100 years, Le Cordon Bleu has become the center of French cuisine. It not only explores new culinary development trends, but also represents the highest achievement of traditional French cooking and French pastry training. Every dish in this book is a signature dish of Le Cordon Bleu chefs, who fully demonstrate their cooking skills that ordinary chefs cannot achieve. In short, almost any question you have about cooking can be answered satisfactorily in this book.