Cooking book recommendations to teach you step by step how to become a chef

1. "3 delicious quick home-cooked dishes (home-cooked dishes, cold dishes, a bowl of good soup)"

Thousands of dish examples, detailed classification, complete varieties, and production processes It seems simple, but it fully demonstrates washing, cutting, blanching, frying, seasoning, pickling, and mixing. A few green vegetables, a few drops of soy sauce, and a few grains of salt can make thousands of delicacies; a few slices of fresh meat and a few drops of cooking wine can fry a classic dish in a few minutes; a few bowls of water and a few ordinary ingredients can make a classic dish. It can make delicious soup; rough grains can make delicious staple food... As long as you master the tricks of making home-cooked dishes, you will definitely be able to make delicious and nutritious dishes in a short time.

2. "World Food: 1880 Examples of Fresh Meat and Meat"

"1880 Examples of Fresh Meat and Meat" introduces the therapeutic effects of beef, mutton, chicken, fish and other various ingredients, including stir-fried, Cooking methods such as stewing and boiling are all available, and the operation methods are introduced in detail, allowing you to become a meat and vegetable chef in an instant.

3. 4 hardcover books with a complete guide on traditional Chinese food preparation methods + Chinese noodles that you will want to eat at the first sight + home-cooked stir-fry recipes that people love to eat

Book It has selected nearly a thousand of the most classic dishes and snacks, including almost the most representative specialties from all over China. It brings together our beautiful memories and production methods of classic food so that you can taste them without leaving home. China on the tip of your tongue.

4. "Shark's Fin and Sichuan Pepper"

This is China, a wonderful country of food.

This is a story about Chinese food and a British girl’s adventures in China.

Fuxia went to China to live permanently in 1994. From the beginning, she vowed that no matter what people invited her to eat, no matter how weird the food was, she would not refuse them: the fascination when she first encountered Sichuan cuisine, the shock when she saw chickens and ducks being slaughtered, the experience The ever-changing knife skills, the admiration for healthy diet, the inner moral dilemma when tasting rare game...

Through Fuxia's eyes, we can understand familiar Chinese dishes from a new perspective. Food from different places has its own unique temperament: Sichuan food is spicy with a hint of sweetness, just like the laid-back Sichuan people, always sweet and considerate; Hunan food is direct and uncompromising, just like the leaders cultivated there The characters are the same; Yangzhou cuisine is the food of the peaceful times, warm and soothing.

From the bustling markets of Sichuan to the remote scenery of northern Gansu, from the mountains of Fujian to the charming ancient city of Yangzhou, the book presents the unforgettable and wonderful taste of Chinese cuisine, and also profoundly depicts the differences between Chinese and Western food cultures. , and combines humanistic observation and humor.

5. "Chinese People Are Good at Eating"

This book starts from the seven major food categories of "vegetables, meat, fish, poultry, beans, rice and noodles" and selects the following The 55 representative and smoky soul foods are combined with 14 dining table observations, market interviews in 6 places (Beijing/Shanghai/Nanjing/Yangzhou/Suzhou/Chengdu) and more than 800 on-site photography works to present the noisy sounds and common people's wisdom. , can be called a new tour of contemporary Chinese dining tables.

55 Soul Recipes: With pictures and texts, it introduces the history, ingredient selection and production steps of the dishes, and includes the unique cooking techniques of famous chefs from famous restaurants.