Whether you're in the kitchen, or in the kitchen at heart, take advantage of the good times on your long vacation and release your stress from these masterful culinary writings. So what exactly are some of the best books on cooking that you can learn from? Here are the books on cooking that I've compiled for you, I hope they can help you.
Books on Cooking
TOP 10 Food and Cooking
By Harold? Harold McGee (Harold McGee)
Recommended reason: food bible
Food and Cooking series is divided into Food and Cooking? Pasta? Sauces? Desserts? Drinks", "Food and Cookery? Milk? Eggs? Meat? Fish", "Food and Cookery", "Vegetables", "Fish". Vegetables? Fruits? Spices? Cereals. It describes the various categories of ingredients, detailing their origins, flavor profiles, nutritional sources, and cooking techniques. It is a practical and easy-to-follow tool that countless chefs have come to love. The book is a very rigorous account of the rich and varied science of ingredients, and also introduces a large number of classic traditional Western cooking techniques, and most of these culinary essences accumulated over the centuries originate from the author's knowledge of ingredients and his interpretation of this knowledge.
First published in 1984, this series was hailed by Time magazine as a ? A Little Masterpiece? In the same year, it was selected by the International Association of Professional Chefs (IACP) and the James Beard Foundation as the best food reference book, and has been called the gourmet bible for chefs all over the world. It has been called the world's chef's bible. In 2008, Harold Magee was named one of Time magazine's "Best of the Best" books.
TOP 09 Plating Techniques Revealed: An Illustrated Dictionary of Creative Techniques
By Cara Hobdy (author). Cara Hobday (Cara Hobday)
Recommended for: Plating secrets
This book provides a wealth of plating knowledge, teaching you step by step to learn all of the dishes in which the plating method, as well as a series of plating ideas, can let you enjoy. Whether you're looking for a fun way to present a common vegetable or a gorgeous sugar decoration for a dessert, you'll find a wealth of styles to choose from in the Techniques Dictionary.
TOP 08 The Meat Canon
By Wen Shaohui (Jackman) / Michelle Fu (Erica)
Why: The Complete Meat Canon
Meat is a source of strength. This book includes categories such as beef, pork, chicken, lamb, ham, hot dogs, offal, game, etc. The total **** introduction has 133 tips to give you a complete understanding of the flavor, texture, preservation methods and cooking styles of various edible meats. Whether it is a familiar part of the meat, such as pork, tenderloin, or never eaten parts of the book, each part of the book, the characteristics of each part of the processing methods are introduced, and recommended for each type of meat, the corresponding intimate recipes.
TOP 07 The Michelin Chef's Complete Guide to Seafood
Author: Ben Bollinger, Jr. Ben Pollinger
Reason: Seafood Book
The most complete, authoritative, and useful seafood book on the market, with 151 original, step-by-step recipes, this book is a recommended fall pick in the TIME Magazine Gourmet category, and has been in the Top 10 of the seafood cookbook category on Amazon.com for a year. When you've read every cookbook on the market, I believe you'll realize: this book solves almost every problem about seafood. As the author of this book says: ? With this book in your kitchen, you will be able to handle all fish dishes with ease!!!?
Ben? Bollinger, who has a passion and dedication to seafood that goes beyond the ordinary, rocketed to become the youngest Michelin restaurant chef in New York City's history in a record-breaking 10 years. This book covers all seafood preparations, from baking, simmering, broiling, steaming, poaching, grilling, deep-frying, pan-frying, sautéing, raw fish dishes, and marinades. The content is organized according to the level of difficulty of each cooking technique, from basic dishes to challenging recipes, allowing you to quickly understand the key points of each dish.
TOP 06 The Cordon Bleu Cookbook
By Wright J. Wright, Jr. Wright J.
Reason: A model tutorial
For more than 100 years, Le Cordon Bleu has been the center of French culinary excellence, not only exploring new culinary trends, but also representing the highest level of achievement in traditional French cooking and French pastry training. Each of the dishes in this book is a signature dish of Le Cordon Bleu's master chefs, who have amply demonstrated culinary skills that ordinary chefs fail to achieve. In short, almost any question you may have about cooking can be satisfactorily answered in this book.
The content of the book, focusing on the production of different foods or food categories, from soups, entrees to pastry, each chapter from the equipment and tools needed to cook, to the selection of raw materials, to the preparation of food, to cooking techniques, plating decorations, etc., a large amount of information contains countless good ideas, and in many chapters, there is a step-by-step in-depth and detailed introduction.
TOP 05 The Flavor Bible
By Karen Page / Andrew Dornenburg
Why: Encyclopedia of Flavor
The book explores the four main flavors - salty, sour, bitter, and sweet - and the ways to blend them, such as creating layers of flavors with specific ingredients and techniques to make them deeper or more refreshing. deeper or more refreshing. Balancing the physical, emotional, rational, and spiritual elements of cooking teaches you to create one exceptional and outstanding meal after another. This is an honest presentation of culinary secrets, careful thought, and private recipes from all-American chefs.
It is also a guidebook that takes you through the hundreds of ingredients such as herbs, spices, and other seasonings that open up the greatest possibilities for flavor and create the most diverse pleasures. The many references listed in this book are the result of years of experience from dozens of America's most creative chefs.
TOP 04 True Taste: The Luxury of Japanese Cuisine
Author: Yuuki Kanda
Reason for Recommendation: Pure True Taste
This is a book by Yuuki Kanda, a Japanese celebrity chef with more than 30 years of experience, who has collected his years of cooking experience, his thoughts and insights on Japanese cuisine, and his methods of making Japanese food. From the selection of ingredients, to the heat and time of cooking, to the production of various sauces and seasonings, all contain his unique thoughts and insights on Japanese cuisine.
What Yuki Kanda seeks is a flavor that never tires. The end of this flavor is? Light? Kanda? opened in 2004 and has been awarded three stars by the Michelin Guide Tokyo for eight consecutive years. In recent years, he began to be invited to different countries as a guest chef.
TOP 03 "With the garden food list"
Author: Yuan Mei
Recommended reason: culinary history
Yuan Mei of the Qing Dynasty, a culinary work, in the form of literary essays, a delicate description of the Qianlong period of the Han Chinese people in the region of Jiangsu and Zhejiang, the state of food and cooking techniques, with a lot of detailed description of the fourteenth century to the eighteenth century, the popular 326 dishes and meals, also popular in the north and south, and also a lot of time.
With the garden food list published in 1792 (Qianlong 57 years), the book is divided into a list of instructions, the precepts of a single, seafood single, fresh single, special livestock single, miscellaneous livestock single, the feather single, aquatic scaly single, aquatic scale single, miscellaneous vegetarian single, a small menu, dim sum single, rice congee single, and vegetables and wine single fourteen aspects of the single, is to improve the culinary skills, the study of the traditional dishes, as well as the method of cooking the guide to the history of the books.
TOP 02 Home Cooking for the God of Cookery
By Ferran Adrià (Ferran)，the author of Home Cooking for the God of Cookery. Ferran Adria
Reason: The God of Cookery Cookbook
The world's leading chef and recognized God of Cookery is Ferran Adria. Ferran Adria. Adria's Western-style food manufacturing book. He published a lot of innovative dishes, overturning most people's established impression of food. 31 sets of packages, *** 93 dishes of the recipe book, including pasta, meat, appetizers, soups and snacks, etc., 1600 ultra-clear large-size step-by-step diagrams, one by one, to share the detailed production steps of each dish.
Ferrand? Adria is the chef of The World's 50 Best Restaurants for five consecutive years, and this book is a collection of his efforts over the years, and the nutritionally balanced, colorful, and delicious dishes that he has prepared for his staff every day for several years.
TOP 01 The Philosophy of Octagon
Author: Jiang Zhencheng
Reason: Philosophy of Food
Jiang Zhencheng's cuisine not only satisfies the sense of taste, but also nourishes the soul and challenges the imagination. This book will take you into the kitchen of Restaurant ANDR, the creative base of Jiang Zhencheng's restaurant, and disassemble the 365-day menu. The story of each dish and the process of its creation are presented in full, with a large number of images faithfully presenting the process of production in the kitchen and the final presentation of the perfect dishes and recipes, leading us into a new realm of gastronomy.
How to Cook IngredientsPan-frying: Pan-frying is a cooking method that involves heating a pan, brushing the bottom of the pan with a small amount of oil, and then placing the processed (and generally flat) ingredients into the pan and frying them with a small amount of oil to bring them to maturity. Generally fry one side, and then fry the other side, frying constantly shaking the pot, so that the raw materials are heated evenly, consistent color.
smoked; smoked is to say that the main ingredients have been processed cooked with smoke to smoke a cooking method. Slip: the thin pulp on the chicken, duck, fish, pig and other slices of meat with boiling water or hot pot of cold oil sliding open so that the original stuffed teeth of the meat becomes tender and good taste.
Buttermilk: Buttermilk is a method of rapid cooking with high heat. Buttermilk method is generally the first raw materials after deep-frying or boiling water blanch, another oil pot to make marinade, and then the raw materials will be processed into the marinade stirring or talk about marinade poured on the surface of the raw materials processed.
burst: burst is urgent, fast, strong meaning, heating time is very short. Cooked dishes are crisp and fresh. Popping method is mainly used for cooking brittle, tough raw materials, commonly used popping method is: oil popping, turnip popping, green onion popping, sauce popping and so on.
Bake: by covering the pot, retaining the heat, so that the uncooked fifteen cooked.
Fried: burning is the most basic cooking techniques, the raw materials are generally slices, silk, dices, strips, blocks, frying should be used with a high fire, to hot pan hot oil, the amount of base oil used with the material depends. According to the material, the fire, the oil temperature is different, can be divided into raw fried, smooth fried, cooked fried and dry fried and other methods.
Roll: roll is to vegetable leaves, egg skin, dough, petals, etc. as a roll skin, rolled into a variety of fillings, wrapped into a cylinder or oval, and then steamed or fried in a cooking method.
blanch: blanch is both some cooking ingredients out of water treatment method, but also a cooking method of making dishes. Blanch dishes are mostly small slices of the main material, silk, flower knife type or balls, and finished soup. Blanching is a quick cooking method of fire.
Steam: Steam is a water vapor as a heat conductor, the raw materials after seasoning, with a high fire or medium fire heating, so that the dish is cooked tender or crispy a cooking method. Common steaming methods are dry steaming, steaming, powder steaming and so on.
Freeze: Freeze is a use of animal raw materials collagen after steaming fully dissolved, after cooling can be frozen into a cold dish cooking method.
brine: is the raw materials after washing, into the preparation of brine cooking mature, so that the brine penetrated into them, cooled and eaten after a cold dishes cooking methods.
Cooking: cooking is divided into two kinds: an animal for the material cooking, generally to hang paste or not hanging paste of the slices, strips, blocks, segments and other knife-type Yongwanghuo frying pan, a cooking technique, cooking vegetables as the main ingredients, can be used directly for cooking and frying of the main ingredients, but also the main ingredients can be scalded with boiling water and then cooked and fried.
Burning: After heat treatment of the main ingredients, add soup (or water) and seasonings, first burned with high heat, and then changed to a small fire slowly burned to crispy a cooking method. Due to the different tastes, color and amount of broth of the roasted vegetables, it is divided into red roast, white roast, dry roast, sauce roast, onion roast, spicy roast and other cooking methods.