The Secret of the Chef aims to share with readers the chef's precious recipes, skills and work tips. This book condenses the real cooking skills and shows the unbeaten cooking secrets of the world's top chefs, as well as superb techniques and skills. This book shares a total of 135 selected recipes, covering all kinds of readers from elementary to advanced, including 50 classic dishes of 15 star chefs and 17 basic skills indispensable to any chef: making sauce, dough, broth and so on. The book is divided into six chapters according to the ingredients: vegetables and fungi; Rice, pasta and cakes; Shellfish and crustaceans; Fish; Poultry and livestock Each chapter is further divided into raw food, salad, soup, pasta and so on according to the types of dishes, and similar recipes are divided into three levels according to the degree of difficulty, which is convenient for readers to find and learn as needed. Before the recipe, there are more detailed auxiliary information, such as making time, required tools, cooking techniques, and suggestions for table wine are given. "When cooking asparagus, adding a proper amount of sugar to the water will help to remove the astringency", "Grape seed oil has a light smell and is resistant to high temperature, so it is suitable for frying", "If there is no hot air circulation in the oven, the temperature should be raised" ... 65,438+05 D-level chefs confide in each other and write their experiences and ingenious ideas in the operation process, which can help readers clear the obstacles and get it easily, whether preparing a family banquet or cleaning the kitchen. Paul Bo Gu, Alain Ducasse, Arnold dunkel, Taste Bud Magician, Frederic Anton and Anna-Sophie Pique, the famous chefs of the century, will bring you back to the origin of food, break through the boundaries of cooking and fulfill your delicious dream.