Cooking Tips 77
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Description
Book Introduction
As interest in food continues to grow, modern gastronomic culture is developing more and more.
It has been a long time since eating has gone beyond a simple act of survival and has moved into the realm of gastronomy, a stage of enjoying taste.
This atmosphere had a great influence on the rise of the profession of chef, and the number of students knocking on the doors of culinary schools also increased.
Successful chefs say that one of the conditions for becoming a good chef is a solid foundation.
Learning the basics is like laying a solid foundation, and cooking based on that foundation means you can create dishes with a definite taste, like building an unshakable house.
We created 77 Cooking Tips to help beginner cooks build a solid foundation.
Since its publication, Cooking Sense 77 has been widely loved as a must-read for beginner cooks, and in June 2019, it will meet readers again with a revised edition that further upgrades the existing content.
This book contains a variety of information, from easy-to-read stories to scientific and technical information that every chef should know.
It is comprised of a variety of cooking tips that will be interesting to both novice cooks and readers interested in cooking, including stories of savory flavors that will tempt your tongue, illustrations of ingredients from around the world, and basic cutting methods.
I hope that many chefs will emerge who will discover the joy of exploration, starting with these 77 cooking tips.
It has been a long time since eating has gone beyond a simple act of survival and has moved into the realm of gastronomy, a stage of enjoying taste.
This atmosphere had a great influence on the rise of the profession of chef, and the number of students knocking on the doors of culinary schools also increased.
Successful chefs say that one of the conditions for becoming a good chef is a solid foundation.
Learning the basics is like laying a solid foundation, and cooking based on that foundation means you can create dishes with a definite taste, like building an unshakable house.
We created 77 Cooking Tips to help beginner cooks build a solid foundation.
Since its publication, Cooking Sense 77 has been widely loved as a must-read for beginner cooks, and in June 2019, it will meet readers again with a revised edition that further upgrades the existing content.
This book contains a variety of information, from easy-to-read stories to scientific and technical information that every chef should know.
It is comprised of a variety of cooking tips that will be interesting to both novice cooks and readers interested in cooking, including stories of savory flavors that will tempt your tongue, illustrations of ingredients from around the world, and basic cutting methods.
I hope that many chefs will emerge who will discover the joy of exploration, starting with these 77 cooking tips.
index
Secret of Savory Flavor 04
Measurement Method 06
Meat 08
How to Tenderize Meat 09
10 meat broth
Boiling Eggs 12
Egg pasta noodles 13
Chicken Preparation 14
How to Use Each Chicken Part 16
Pork intestines 18
Trimming Pork Ribs 19
Pork Cuts Chart 20
How to Use Pork Cuts 22
Recipe Basics 23
All units in the recipe 25
Mariaju 26
Beer & Food Pairing Basics 27
Meringue 28
Mother Source 30
Mijang Place 32
Béchamel Sauce Application 24
Velouté sauce application 36
Understanding Molecular Gastronomy 38
Brown sauce application 40
42 Basic Fish Preparation Tools
43 of the World's Best Restaurants
Soy Sauce of the World 44
Foods of the World: South America 46
Food Ingredients of the World: Southeast Asia 48
Food Ingredients of the World: 50 Northern European Countries
Food Ingredients of the World: Spain 52
Foods of the World: Italy 54
World Food Ingredients: India 56
World Food Ingredients: Japan 58
Food Ingredients of the World: China 60
World Food Ingredients: France 62
World Food Ingredients: Korea 64
World Food Conference 66
Beef and Science 68
Beef Marbling 70
List of 72 Beef Cuts
Homemade Sausage 76
Subid 78
Steak 80
Seasoning Map 82
Seasoning Timings by Recipe 84
Slicing: Basic Slicing 86
Slicing: Special Slicing 87
Slicing: Japanese Basic Slicing 88
Slicing: Korean Basic Slicing 89
Top 10 Japanese Sauces 90
Food and Olive Oil 92
Jang, the basics of Korean food 94
96 Basics of Chinese Cuisine
Chutney 98
Chimichurri 99
100 Types of Cheese
Crème Patissier 102
Tamagoyaki 104
Table Manners 106
Tomato Sauce Application 108
Pâté a Choux 110
Pasta Tool 112
How to Cook Pasta Well 113
Fresh pasta noodles 114
Pastry Chef 115
Pan Recipe 116
Type 118 of fans
Pesto 120
Puree 122
Plating 124
Korean Seasoning Sauce 126
3 kinds of seafood broth 128
Ham & Sausage 130
Hub 134
Hollandaise Sauce Application 136
Pepper 138
Search 140
Measurement Method 06
Meat 08
How to Tenderize Meat 09
10 meat broth
Boiling Eggs 12
Egg pasta noodles 13
Chicken Preparation 14
How to Use Each Chicken Part 16
Pork intestines 18
Trimming Pork Ribs 19
Pork Cuts Chart 20
How to Use Pork Cuts 22
Recipe Basics 23
All units in the recipe 25
Mariaju 26
Beer & Food Pairing Basics 27
Meringue 28
Mother Source 30
Mijang Place 32
Béchamel Sauce Application 24
Velouté sauce application 36
Understanding Molecular Gastronomy 38
Brown sauce application 40
42 Basic Fish Preparation Tools
43 of the World's Best Restaurants
Soy Sauce of the World 44
Foods of the World: South America 46
Food Ingredients of the World: Southeast Asia 48
Food Ingredients of the World: 50 Northern European Countries
Food Ingredients of the World: Spain 52
Foods of the World: Italy 54
World Food Ingredients: India 56
World Food Ingredients: Japan 58
Food Ingredients of the World: China 60
World Food Ingredients: France 62
World Food Ingredients: Korea 64
World Food Conference 66
Beef and Science 68
Beef Marbling 70
List of 72 Beef Cuts
Homemade Sausage 76
Subid 78
Steak 80
Seasoning Map 82
Seasoning Timings by Recipe 84
Slicing: Basic Slicing 86
Slicing: Special Slicing 87
Slicing: Japanese Basic Slicing 88
Slicing: Korean Basic Slicing 89
Top 10 Japanese Sauces 90
Food and Olive Oil 92
Jang, the basics of Korean food 94
96 Basics of Chinese Cuisine
Chutney 98
Chimichurri 99
100 Types of Cheese
Crème Patissier 102
Tamagoyaki 104
Table Manners 106
Tomato Sauce Application 108
Pâté a Choux 110
Pasta Tool 112
How to Cook Pasta Well 113
Fresh pasta noodles 114
Pastry Chef 115
Pan Recipe 116
Type 118 of fans
Pesto 120
Puree 122
Plating 124
Korean Seasoning Sauce 126
3 kinds of seafood broth 128
Ham & Sausage 130
Hub 134
Hollandaise Sauce Application 136
Pepper 138
Search 140
Detailed image
GOODS SPECIFICS
- Date of issue: June 1, 2019
- Pages, weight, size: 142 pages | 400g | 220*220*20mm
- ISBN13: 9791196692926
- ISBN10: 1196692920
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