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Extraction code: c5p3 Title: Food Post 16: Very satisfied! Jiuaiguo cuisine
Author: Editor-in-Chief Jiang Lin
Douban score: 7.3
Press: CITIC Publishing Group
Publication year: 20 17-3
Content introduction:
"Great satisfaction! Love Pot Cooking is the first 16 book of the super popular content brand "Food Stickers that Don't Eat". The book contains a trip of pots and pans with global characteristics, a guide to the purchase and maintenance of over-full pots and pans, 30 kinds of faster pot cooking methods with Aauto, and the ultimate delicious food cooked in one pot!
I know all the rules for the use and maintenance of cast iron pots/non-stick pots/casseroles/tower cranes/copper pots/stainless steel pot/stone pots.
Pot, radish, sparerib soup/chicken stew with vegetables and wind pot/smoked soup, buckwheat noodles/New Year's assorted pot/Swiss cheese hotpot/Chaoshan beef pot/copper pot/Korean seafood pot/Chongqing hotpot/kimchi tofu pot/tomato chicken macaroni pot/asparagus sausage omelet pot/vegetarian spinach mushroom soup/Thai green curry pot/one-person soybean milk pot/Cantonese sausage claypot rice/Yunnan ham and potato casserole.
"Watching a pot of food slurping on the fire, I feel that nothing in life can't be solved." -Japanese chef Salbu Kyoko.
Attached with the book: special edition of "The Ocean of Cats, Mountains and Dogs"
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"The soup slowly boiled in the clay pot on the charcoal fire is particularly sweet, like the taste of a child. It's warmer to sit by a charcoal fire and drink hot soup. We used to like to barbecue in clay pots, which was especially suitable for two or three people. Later, we increased the size to accommodate more soup, which became a warm pot. " -Pottery maker Chen
"In the cold winter, it is essential for us to cook in a warm pot. In addition to buckwheat noodles, there are assorted pots that every household must eat during the New Year. It is full of vegetables, meat, beans and pasta. After stewing on the stove in winter for 4 hours, the whole pot was served, and the family was surrounded by warm satisfaction. This is a good memory of my childhood. " -Pere Planagumà, a two-star Michelin chef from Spain
"My favorite dish is Pot au feu (French, meaning hot pot). Soup can be used as an appetizer, vegetables and meat can be used as staple food, and it can also be eaten with mustard. This two-in-one dish is really suitable for home cooking. All the ingredients are cooked together in the pot and can be eaten when served. You can also add udon noodles to the soup and cook them together. " -Japanese chef Salbu Kyoko.
About the author:
[Editor] Jiang Lin
[Interviewee]
Co-operated the firewood burning studio with Chen, a ceramic master who now lives in Jingdezhen, China.
Pere planagumà/ Born in Catalonia, Spain, she is now the chef of Les Cols, a Michelin-starred restaurant in Ricardo Roberto Barreto da Rocha, Latin America. She is a food tutor, a food consultant for many companies, and the founder of the Mediterranean Food Program.
Salbaut Kyoko/ Japanese popular chef, born in Tokyo, is good at and loves cooking with cast iron pots. So far, more than 20 cookbooks on related topics have been published.
History/China ancient weapons researcher and collector, a senior practitioner in the cultural content industry, and now an executive of a film and television company. Senior cat slave.
[Contributor]
Zhang Chun/famous ice cream manufacturer and editor-in-chief of "Rhino Story" application. Published a collection of works, A Moment in My Life.
Chen Chunrong/Overseas Chinese in Singapore, blogger of food blog "XLBCR", food photographer, stylist and barista.
Wild child/dessert brand manager.
Wu Fei, who often lives in Beijing, is the manager, designer and photographer of Daily Taste.
Shanpangpang/programmer, certified chef of food website, chef, freelance writer.
White, blue and gray/food stylist, food photographer, independent writer.
Zhang Mi/Taste Recorder majoring in classical music.
Fat ball lightning monkey/food lover, freelance writer.