What are some good books to learn cooking, and what books are good to read for learning to cook?

As a newcomer, the most important thing besides practice is the accumulation of principles and details.

If you need a copy that you can take out and flip through at any time in your bag, then the little "Illustrated Cookbook" will definitely meet your needs.

At West Point, Junzhi's book is very good, and the failure rate is low.

For Chinese food, there are many recipes, so you can choose your favorite type of dish to buy.

It is better to learn to be a chef or go to a professional chef school.

You can find a copy of "Sui Yuan Food List" to see. "Suiyuan Food List", an ancient Chinese cooking work, in one volume. The author is the Qing Dynasty writer Yuan Mei, is the product of his 40 years of gastronomic practice, in the form of literary essays, delicately describes the food conditions and cooking techniques in Jiangsu and Zhejiang during the Qianlong period, and describes in detail 326 kinds of northern and southern dishes popular in China from the 14th century to the 18th century, and also introduces the famous wine and tea at that time, which is a very important Chinese food masterpiece in the Qing Dynasty.

"Chef Training Textbook" A special book for learning chefs There are also many chefs, what do you want to learn? Chinese chefs have eight more cuisines! It's good to read some books, it's best to find a master, "Secondary Technical School Cooking Series Textbooks", "Higher Technical School Cooking Series Textbooks" are good.

I said that if you are a chef, it is best to buy some books about recipes or ingredients, so that you can learn about some of the uses of many ingredients and its nutritional value, and you can also learn and practice the recipe by yourself by its production process.

To learn from the chef's suggestion, you can read some books on nutrition and ingredients.

Learn to be a chef with a high salary and no academic qualifications required.

1.The rapid development of the catering industry has led to an overall rise in chef salaries. Whether it is a Chinese chef or a Western chef, it is no longer news that his monthly salary reaches 10,000 yuan, and the highly skilled and experienced executive chef can get an annual salary of one million.

2.Broad prospects and good development The catering industry has never faced elimination since its birth for thousands of years, and has always been an important industry related to people's livelihood. With the increasing demand for living standards in modern society, the catering industry has become a sunrise industry in the 21st century and has entered another round of rapid development.

In the future, compound chefs with relevant knowledge of kitchen management, catering management and other related knowledge will become the choice of employers.

3.Job stability and high status Today's chefs, it's not that you look for a job, but that a job is waiting for you to find it. The catering industry has entered a stage of fierce competition, and a new round of competition for chef talent has begun.

At the same time, the chef has a good working environment, decent and hygienic, normal work and rest, and solves the problem of food and housing, and you will win a chip from the starting point. A skilled chef is the soul of a catering enterprise.

4.Small investment is easy to start a business The catering industry has the natural advantage of small investment and large returns, and there is no need to invest millions of yuan like other industries. At the same time, investing in the catering industry is less risky, and diet, as people's primary need, will never go out of style.

No matter where you are from, whether you are rich or poor, as long as you are willing to work hard, you can have your own business.

There are no age and education requirements to learn Chinese food, and you can learn if you are interested. Cooking is a skill, so learning to cook is more about hands-on skills. Whether it is a junior high school student or an adult who wants to start a business and open a store in the later stage, you can go to school to learn.

The school has experienced teachers who teach face-to-face and give students hands-on practice opportunities so that all students can learn skills.

New chefs are recommended to read the following basic textbooks: Book 1 "Chef Training Textbook": This book is a professional textbook written specifically for chef training. The book is divided into three parts: cooking knowledge, pastry making technology, and teaching practice dishes, with a total of five parts. Clause.

The first, second and third parts are the primary, intermediate and advanced parts of culinary knowledge respectively, which can meet the needs of different training objects and different training objectives. The fourth part is the pastry making process, which is mainly used for the training of general pastry chefs. The fifth part is the example of teaching practice dishes, and some representative famous dishes are selected from the top ten cuisines in China today for teaching and teaching.

The appendix contains some of the relevant standards issued by the relevant national authorities. This book is rich in content, comprehensive, scientific and practical, easy to understand and easy to learn, which can be used as a basic textbook for chef training and a reference for self-study by culinary professionals.

The second book: "Banquet Knowledge: Cooking Series Textbooks for Secondary Technical Schools": "Banquet Knowledge" edited by Song Jinxi is one of the cooking series textbooks for secondary technical schools, according to the requirements of the "Classification Catalogue of Occupational Jobs of the People's Republic of China" and relevant teaching documents, and the relevant culinary senior lecturers, special cooks and teachers who have been teaching in the front line for a long time are organized.

The third book: "The Red Case: Cooking Techniques for Dishes (Latest Edition)":

The "Cooking Introductory Series" introduces in detail and systematically the use of cooking equipment and appliances, the selection of cooking raw materials, the initial processing of raw materials, the style and style of raw materials, the modulation technology of various flavor types, and the whole process of cooking the finished product.

In addition, it is recommended to learn to a formal school, so that you can learn comprehensively, to learn the technology, the school's hardware facilities must be excellent, only the operation is more, practice makes perfect, and the natural technology will be learned.

"With the Garden Food List".

Applicable people] Chefs of various cuisines are universal.

Recommendation Index] 8 10

Main contents] A famous book on Chinese food, which devotes a lot of space to 326 kinds of northern and southern dishes and fine wine and tea that were popular in China from the 14th to the 18th centuries.

1. It involves a wide range of areas and is well described. "The content is very rich, including the processing methods and processing methods of poultry and livestock meat, Jiang seafood, as well as the knowledge of dry goods soaking, raw material identification and various tea and wine, I feel like an encyclopedia of the chef world. ”

2. Help understand the tradition and facilitate the innovation of dishes. "Although the content is mostly in a more traditional way, you can see how the previous chefs handled the ingredients, as well as their opinions on the ingredients, and our menu innovation is also based on tradition. ”

3. It is recommended to do it while watching. "After reading each chapter, you can practice in the kitchen according to the method inside, and then find your mistakes in the process to deepen your understanding and accumulation. ”

If you have graduated from junior high school, high school, high school, or graduation, your grades are not satisfactory. If you can't get into a good university or high school. I think you can choose a pastry training school.

At present, the better technology is the technology of Chinese food, Western food, western pastry and other western pastries. There is definitely a future in the future. If you have graduated from junior high school, high school, high school, or graduation, your grades are not satisfactory.

If you can't get into a good university or high school. I think you can choose a pastry training school. At present, the better technology is the technology of Chinese food, Western food, western pastry and other western pastries.

There is definitely a future in the future.

The chef training textbook contains some cooking skills that we need to know when learning to cook, the coloring and ingredients of cooking, etc., which is an indispensable book for us to learn to be a chef.

The content of this book is comprehensive, from basic to very comprehensive, mainly around the processing of raw materials, food production, and plating and a series of content.

This book focuses on kitchen utensils, ingredients, managing the kitchen, a nutritious and balanced diet, basic stock, and more.

This book focuses on kitchen utensils, ingredients, managing the kitchen, a nutritious and balanced diet, basic stock, and more.

This book focuses on kitchen utensils, ingredients, managing the kitchen, a nutritious and balanced diet, basic stock, and more.

This book focuses on kitchen utensils, ingredients, managing the kitchen, a nutritious and balanced diet, basic stock, and more.

"Correct Use of Kitchen Tools" and "Basic Cooking Skills" include knife skills and spoon work, "Basics of Dish Making", "Famous Dish Production", and "Code of Ethics for the Chef Industry".

One. "Culinary Chemistry" is the most practical subject in all the theoretical courses, I think there is no recipe in the whole book, but every knowledge point is related to cooking. The book begins with a discussion of water, fats, proteins, carbohydrates, vitamins, enzymes, and its chemical properties to its applications in cooking.

Basically, the application of cooking ingredients is basically explained, and we are taught to handle ingredients, after all, ingredients are composed of water, fat, and protein.

Two. The book "Modernist Cooking" is amazing, super super hardcore, a set of books written by doctors and chefs in physics, biology, and mathematics.

Three. "Food and Cooking" is a set of three books, fish, eggs, meat, spices, flour, etc., which is very comprehensive, and there are many recipes. The author has also held relevant public courses at Harvard, which can be seen on station b and NetEase Ketong to understand the principles behind cooking and master the scientific laws in cooking.

You'll know what happened during the time when the green peppers and meat turned into shredded green peppers, and how we turned the ingredients into the food we had in mind.