TOP 05? Flavor Bible

Author: Karen Page/Andrew Dornenburg?

Highlight: Flavoring Encyclopedia

The book explores four main flavors: salty, sour, bitter and sweet, and the ways to reconcile these flavors, such as using specific ingredients and techniques to create a layered feeling, so that the flavor becomes deeper or more refreshing. Balance the elements of cooking in physical, emotional, rational, spiritual and other aspects, and teach you to make one excellent meal after another. This is the cooking secret, careful thinking and sincere presentation of private recipes of American chefs.

This is also a guidebook, which takes you to know hundreds of ingredients such as herbs, spices and other seasonings, creating the greatest possibility for flavor and creating the most enjoyable feeling. The numerous reference materials listed in this book are based on the years' experience of dozens of the most creative chefs in America. ?

TOP 04? True Taste: Luxury of Japanese Cuisine

Author: Kanda Yujing?

Highlight: Pure taste.

This is a book by a famous Japanese chef, Kanda Yujing, who has more than 30 years' working experience, combining his cooking experience accumulated over the years, his thoughts on Japanese cuisine and the methods of making Japanese cuisine. From the selection and collocation of ingredients, cooking time and time, to the production of various sauces and seasonings, all of them contain his unique thinking and opinions on Japanese cuisine.

What Kanda Hiroyuki is looking for is a taste that will never get tired. The end point of this taste is "light", which is the luxury of Japanese cuisine. In 2004, Hiroyuki Kanda's Japanese restaurant "Kanda" opened, and it has won the honor of Samsung Restaurant in Michelin Guide in Tokyo for eight consecutive years. In recent years, he has been invited to be a guest chef in different countries. ?

TOP 03? Food list with the garden

Author: Yuan Mei

Recommended reason: cooking history books

A cooking book by Yuan Mei in Qing Dynasty, in the form of an essay in classical Chinese, meticulously describes the diet and cooking techniques of the Han nationality in Jiangsu and Zhejiang during the Qianlong period, and describes in detail 326 kinds of north-south dishes popular in China from 14th century to 18th century, and also introduces the famous wines and teas at that time. It is a very important Han diet masterpiece in Qing Dynasty.

"Suiyuan Food List" was published in 1792 (the 57th year of Qianlong). The whole book is divided into 14 aspects: information list, warning list, seafood list, jiangxian list, special sacrifice list, miscellaneous sacrifice list, feather family list, aquarium scale list, aquarium scale list, miscellaneous vegetarian list, small menu, dim sum list, rice porridge list and food wine list. ?

TOP 02 "Kitchen God's Home Cooking"

Author: Ferran Adria (Ferran Adria)?

Highlight: Chef's menu

The World's Top Chef and Recognized Chef God-Ferran Adria's Encyclopedia of Western Cuisine Making. He published many innovative dishes, subverting most people's established impression of food. 3 1 set meal, ***93-course recipe book, including pasta, meat, appetizers, soups and snacks, etc. 1600 Juck Zhang large-scale step chart, sharing the detailed production steps of each dish one by one.

Ferran Adria is the chef of El Bulli, which won the first place in the authoritative restaurant evaluation "The World's 50 Best Restaurant" for five years in a row. This book is a delicious dish with balanced nutrition, flavor and flavor that he has cooked for employees every day for years. It is a cookbook that he can use every day. ?

TOP 0 1 octagonal philosophy

Author: Andre Chiang

Highlight: food philosophy

Andre Chiang's cuisine not only satisfies the sense of taste, but also nourishes the soul and challenges the imagination. This book will take you into Andre Chiang Restaurant ANDR? The creative base of the restaurant-the kitchen, dismantled the 365-day menu. Fully present the story and creative process of each dish, faithfully present the output process in the kitchen and the final perfect dishes and recipes with a large number of images, and lead everyone into a new realm of cuisine.

Andre Chiang published his original creative philosophy ── octagonal philosophy in his book, which covers eight creative elements, including Salt, Texture, Memory, purity, Terroir, South France, craftsmanship and uniqueness. These eight creative elements are rich in connotation, practical and have their own characteristics. They are Andre Chiang's methods to stimulate creativity and manage the creative process, so his Michelin restaurant is presented brilliantly every season. ?