1. "Delicious quick home cooking 3 books (home cooking, coleslaw, a good bowl of soup)"
Thousands of examples of dishes, detailed classification, complete varieties, the production process seems simple, but the washing, cutting, blanching, frying, seasoning, marinating, mixing, fully demonstrated. A few green vegetables, a few drops of soy sauce, a few grains of salt, but can make a thousand kinds of delicious; a few slices of fresh meat, a few drops of cooking wine, but can be stir-fried in a few minutes to create a classic dish; a few bowls of water, a few common ingredients, but can make a tasty fresh soup; rough grains, but can make a delicious staple ...... As long as you have mastered the tricks of the trade of making home-cooked food, then you surely can make delicious, nutritious dishes in a short time.
2. The world of food: meat and fresh 1880 cases
"Meat and fresh 1880 cases," respectively, beef, lamb, chicken, fish and other ingredients of therapeutic benefits, fried, stewed, boiled and other cooking methods are complete, the operation of the method of introduction of the exhaustive, so that you become a meat and fresh chef in a matter of seconds.
3. Hardcover 4 books on the tongue of the traditional Chinese food concoction method of the whole strategy + a look at the Chinese noodle + people love to eat the home-cooked dishes fried vegetables recipe books
The book selected nearly a thousand of the most classic dishes and snacks, almost including the most representative of the characteristics of the Chinese food, will be the classic food we
This book is a collection of nearly 1,000 classic dishes and savory snacks from almost every part of China, including the most representative specialties from all over the country.
4. The Shark's Fin and the Pepper
This is China, the land of marvelous food.
This is the story of Chinese food and a British girl's adventures in China.
Fu Xia traveled to China in 1994 for an extended stay. From the very beginning, she vowed that no matter what she was invited to eat, no matter how strange the food was, she would not refuse it: the spellbinding first encounter with Sichuan cuisine, the shock of seeing a chicken or a duck slaughtered, the experience of the ever-changing knife work, the admiration for the health diet, the moral dilemma of tasting rare game ......
Through the eyes of Fu Xia, the story of a British girl who traveled to China for a long time in 1994, Fu Xia vowed that no matter what she was invited to eat, and no matter how strange the food was, she would not refuse it. p>
Through Fu Xia's eyes, we were able to gain a new perspective on familiar Chinese cuisine. The food of different places possesses its own unique temperament: Szechuan cuisine is spicy with a hint of sweetness, like the laid-back Sichuanese, always with a sweet thoughtfulness; Hunan cuisine is direct and uncompromising, like the leaders cultivated there; and Yangzhou cuisine is the food of peace and prosperity, warm and soothing.
From the bustling markets of Sichuan to the remote landscapes of northern Gansu, from the mountains of Fujian to the enchanting ancient city of Yangzhou, this book presents the unforgettable flavors of Chinese cuisine and portrays the cultural differences between East and West, with a mix of humanistic observations and humor.
5. "Chinese People Are Great Eaters"
Starting from the seven food groups of vegetables, meat, fish, poultry, beans, rice, and noodles, this book selects 55 soulful dishes that are representative of the fire and smoke of the world, and then combines them with 14 articles of table observations, six places (Beijing/Shanghai/Nanjing/Yangzhou/Suzhou), and six cities (Beijing, Shanghai, Nanjing, Yangzhou, and Suzhou) to present the best of the Chinese cuisine.
The 55 soul food dishes are selected from the seven food categories of beans, rice, noodles and beans, and are representative and smoky.
55 Soulful Recipes: A richly illustrated guide to the history of the dishes, the selection of ingredients, and how to make them, featuring the unique cooking techniques of famous chefs.