I would also like to recommend some cooking books. As the saying goes, "don't shun relatives when you are good", what I recommend is naturally a set of cooking textbooks compiled by the Culinary Institute of Sichuan Tourism University. Among them, the most classic and best-selling one in the country is "Dish Making Techniques".

Standardized Tutorial - Sichuan Cuisine. I am the deputy editor. Ha, it is said that it has been sold like crazy across the country. Dozens of schools have selected it as an excellent textbook, and it has also won a book publishing award.

The reason why it is so awesome is naturally the school’s long history of running schools and its outstanding strength in running schools. Let me share with you the history of Chinese culinary higher education.

There are many cooking books published on the market, and there are also various recipes.

If you focus on studying various cuisines or cooking techniques, I recommend a more professional book "Culinary Technology".

No matter what you do, the basics are very important. Patiently study the process and study the operation theoretically. I believe there will be different gains.

I love food alone and I also cook a lot of food for my family to eat. I will look for Du Niang to find various books about food.

Below I will recommend some good books and magazines to everyone. Anyone who likes them can learn from them.

1. "Chinese Cooking", "Celebrity Chefs", "World Food", "Here Comes Breakfast", "Encyclopedia of Western Pastry Making", these are the books I have read about gourmet cooking. Anyone who likes cooking can read and learn from them.

The essence inside.

Well, that's all I know. I'm still looking for books about cooking.

If you know of some good books on cooking that you can recommend, we can discuss them together.

1. "3 Books of Delicious Quick Home-cooked Dishes (Home-cooked Dishes, Cold Dishes, and a Bowl of Good Soup)" contains thousands of examples of dishes, with detailed classification and complete varieties. The production process seems simple, but it involves washing, cutting, blanching, stir-frying,

Seasoned, marinated, mixed, and totally on display.

A few green vegetables, a few drops of soy sauce, and a few grains of salt can make thousands of delicacies; a few slices of fresh meat and a few drops of cooking wine can fry a classic dish in a few minutes; a few bowls of water and a few ordinary ingredients can make a classic dish.

It can make delicious soup; rough grains can make delicious staple food... As long as you master the tricks of making home-cooked dishes, you will definitely be able to make delicious and nutritious dishes in a short time.

2. "World Food: 1880 Examples of Meat and Fresh Food" "1880 Examples of Meat and Fresh Food" respectively introduces the therapeutic effects of various ingredients such as beef, mutton, chicken, fish, etc. It also provides cooking methods such as stir-frying, stewing, and boiling, and detailed operating methods.

, allowing you to become a meat and vegetable chef in just a moment.

3. 4 hardcover volumes, a guide to traditional Chinese food preparation methods on the tip of the tongue + Chinese noodles you’ll want to eat at first sight + recipes for home-cooked stir-fries that people love to eat. The book selects nearly a thousand of the most classic dishes and snacks.

, covering almost the most representative specialties from all over China, bringing together our beautiful memories and production methods of classic delicacies, so that you can taste China on the tip of your tongue without leaving home.

4. "Shark's Fin and Sichuan Pepper" This is China, a wonderful country of food.

This is a story about Chinese food and a British girl's adventures in China.

Fuxia went to China to live permanently in 1994.

From the beginning, she vowed that no matter what people invited her to eat, no matter how weird the food was, she would not refuse them: the fascination when she encountered Sichuan cuisine for the first time, the shock when she saw chickens and ducks being slaughtered, the experience.

The ever-changing knife skills, the admiration for healthy diet, the inner moral dilemma when tasting rare game... Through Fuxia's eyes, we can understand familiar Chinese dishes from a new perspective.

Food from different places has its own unique temperament: Sichuan food is spicy with a hint of sweetness, just like the laid-back Sichuan people, always sweet and considerate; Hunan food is direct and without room for compromise, just like the leaders trained there

The characters are the same; Yangzhou cuisine is the food of the peaceful times, warm and soothing.

From the bustling markets of Sichuan to the remote scenery of northern Gansu, from the mountains of Fujian to the charming ancient city of Yangzhou, the book presents the unforgettable and wonderful taste of Chinese cuisine. It also profoundly depicts the differences between Chinese and Western food cultures, and combines humanistic observation and

Humorous and interesting.