Esquire: Whether it is a novice or an expert, you always need a good helper when cooking. Some cooking books can act like this. From understanding the kitchen and understanding cooking, to seeking knowledge about food culture and cooking principles, and finally even trying to add trendy elements to the cuisine, or be more sensitive to the combination of ingredients, on the road to advanced cooking skills, these 8 books recommended by Mr. Wang will always help you.
"Home-cooked dishes for the God of Chef"
Author: Ferran Adria
There are so many famous chefs in the world, but when it comes to a recognized God of Chef, the closest one is Ferran Adria, a Spanish national treasure chef.
He is one of the world's top chefs, the "helmsman" who set off the storm of European cuisine reform, and the chef and creative director of the legendary restaurant el Bulli. His extraordinary talent, creativity, food invention and passion for cooking bring delicious and surprises to chefs and gourmets around the world.
However, this time, the chef god Ferran Adria lowered her posture, put aside high technology, cooked steadily and kindly, not talking about molecular cooking, but gathered the recipes of the restaurant's usual staff meals into a book. The 31 most popular sets in the book
are all selected by Ferran Adria themselves. Each set includes appetizers (soups), main courses and desserts. Readers can also combine any ingredients in the refrigerator according to their own mood.
is popular for ingredients, and is all ingredients that can be used at home and can be bought on the market, such as eggs, lemons, spinach, tomatoes, basil, etc.
In order to make these dishes closer to ordinary people, this book is a step-by-step explanation in the rare "one step, one word" format in foreign recipes. The book has nearly 1,600 detailed step pictures and all the ingredients photos to make learning more intuitive.
The choice of dishes is more successful, it is nothing more than "down-to-earth" dishes such as potato salads and pasta, so it is very practical and has good collection.
In addition, the book also provides a detailed description of the importance of dish production and management in the kitchen, from the preparation of each dish to the production, there is a detailed time and operation management.
Beginners, but they can make Adria's dishes at home. This is enough reason to buy this book.
"Food and Cooking"
Author: Harold McGee
ever cooks need this set of books, which is a treasure house of various food processing materials. The old senior who has worked in the catering industry for decades still says that he can still learn something every few pages.
You may see the first time you break down food into molecules to analyze cooking! In fact, the book does not teach you how to cook, but rather introduces the properties, history, storage, internal elements, and cooking effects of food in categories...
Author Harold Markey studied physics and British literature at Caltech and Yale University, which opened a channel between his science and daily life, and also made this set of books that are extremely rational and do not feel boring to read.
"Food Sutra"
Author: Chen Mengyin (Special Proofreading)
Number of celebrities who understand Chinese cuisine in modern times, except for Daqian Jushi and Liang Shiqiu, Mr. Chen Mengyin must be the one who knows how to eat, write and do.
As the editor-in-chief of Sing Tao Daily, because he had to read "big samples" every day, he joked that he was "special proofreading". He simply used this as his pen name and published a column on "Food Sutra" in the 1950s, which has been going on for years. At that time, everyone in the Hong Kong food industry respected him as a "senior" and "foodie". All the wise and celebrities in society knew this, and readers' letters of advice flew in like snow.
"Food Sutra" first talks about the dishes, and also about the principles of cooking. Mr. Chen once said, "It is not about adding a few spoons of oil and salt, but about why oil and salt are added."
Mr. Chen is familiar with the four famous chefs in Guangzhou, and is more aware of the industry rules and stories of the food industry, famous home kitchen secret recipes, and even folk recipes. He has the ability to explore it.
In addition to this book, Mr. Chen also recommends "Cantonese Cuisine Traceability Record".Mr. Chen’s exploration of Cantonese cuisine is the first person in the contemporary world. The book has a detailed description of the source and method of Cantonese cuisine. The text is simple and easy to read, without showing off, and is very interesting.
, in particular, there are many records of lost old Cantonese cuisine in the book. It is very beneficial whether ordinary readers read it as prose or professional chefs as materials.
"Selected Home-Cooked Recipes in Zhuji Small Restaurant"
Author: Jiang Xianzhu
As the times change, fewer and fewer people still stick to traditional handmade Cantonese cuisine. Jiang Xianzhu is one of them, and has always rigorously recorded the essence of Cantonese cuisine for decades.
Jiang Xianzhu was the granddaughter of Jiang Kongyin, the chief gourmet of Yangcheng City in the early years of the Republic of China (the classic Taishi Snake Soup originated from the Jiang family), and was also a disciple of Chen Mengyin, a special proofreader. She believed that Cantonese cuisine has a lot of background and needs to be appreciated from multiple angles.
This set of selected books has a total of 4 books, and the steps are written in extremely detailed. In addition to the recipes and comparison pictures, it also writes down the cooking mood, cooking experience, and the selection of ingredients. It has content and sentiment, which is very beneficial to read.
"Chef Daniel Boulud Cooking In New York City: 75 Recipes"
Author: Daniel Boulud
Daniel Boulud, one of the most famous Michelin three-star chefs in the United States, is known as a master who integrates the elegance of French cuisine into New York culture, and its restaurants are all over the world.
The book tells the story of following Daniel Boulud's life in New York's day in the form of records. It starts from the first cup of coffee and bread at 6 a.m. to the fish market and vegetable market that are specially purchased by various restaurants, to lunch and afternoon tea at noon, evening dinner and nightlife cocktails, etc. Through every precise time point, the food culture of New York's day runs through.
In this whole day's diet and life record, there are also recipes of related dishes interspersed among them, breaking the dullness and boredom of the recipe book, which is easy to read.
"Jamie Oliver: Learn to cook in a day"
Author: Jamie Oliver (Jamie Oliver)
Jamie Oliver is a benchmark in the world's catering industry. He is one of the most sought after TV stars in the world and one of the most famous international figures in the UK.
Jamie encourages people to spend more time, use fresh ingredients to make delicious food, and even grow vegetables by themselves! His program has been aired in more than 200 countries, including the United States, Australia, South Africa, Brazil, Japan and Iceland. The books published in conjunction with the program have now been translated into more than 30 languages and have become best-sellers worldwide. Among them, "Jamie Oliver 30 Minutes to Serve" sold millions in the UK, setting a record of "fastest sales" in the history of non-fiction books.
And in this book "Learn to cook 24 hours a day", Jamie tells everyone: as long as you follow the steps introduced in the book, people with zero foundation can also become cooking experts.
The book is the most representative work of all Jamie Oliver’s food books. The recipe selection in the book is closest to home-cooked rice and the tastes of Chinese people, such as classic tomato pasta, roasted cauliflower cheese hollow pasta, chicken curry, Thai green curry, potato salad, delicious asparagus, fried tuna, paella, various breakfast porridge, poached eggs, microwave quick steamed pudding, raspberry vanilla cheese cake, etc.
In addition, in the book, you will also meet 14 friends from "Jamie Food Housekeeper" - they are either not interested in food, or have never been in the kitchen, or the dishes are not very delicious, but now they are all in love with cooking and can even make very delicious food, which is praised by their family and friends. So they appeared in the book and told you that cooking is actually very simple.
"Teacher Aji's stole the steps"
Author: Sanli TV station
How to fry the fish so that it won't break the skin? The fried food is a bit dirty, how can I clarify it instantly? How to make a thick and pure fruit smoothie without adding ingredients? How to fry a delicious and juicy chicken steak?
Regarding cooking, you will inevitably encounter some big things. In fact, just use some tricks and tricks, you will be OK. Zheng Yanji, the most well-known chef in Taiwan, shared all kinds of recipes he learned in cooking for many years without any secrets. This book is like a symptomatic special medicine, cleaning up all the headaches in the kitchen.
"Ultimate Delicious"
Author: Miaoliye Babery
French food is well-known all over the world. What foods will a food critic think of when he is dying?
"Ultimate Delicious" outlines the characteristics of French and French cuisine from the unique perspective of a gourmet with only 48 hours of life, starting from food, and then gaining a deeper understanding of French people's personality.
The whole book is described with distinctive features. On the one hand, the foodies recalled the food they had enjoyed throughout their lives, and on the other hand, the image of the foodies in the eyes of others. The two are supplemented alternately, which is impressive and memorable.
sentence is sincere and gorgeous, "It can only be described as two words of praise. What slides between my teeth is neither solid nor water, but a substance in between, retaining the shape of the former and the texture of the unimperfect taste, as well as the sliding and extremely gentleness of the latter. A real sashimi can melt on the tongue without chewing. It is suitable for us to bite slowly and flexibly, not to crush it, and melt on the tongue. Yes, smooth and tender: it is not soft nor smooth; a sashimi is a combination of velvet and silk as thin as a cicada's wing, both of which cover it, evaporates like gas in magical alchemy, but still retains the milk version of the body that clouds do not have." This may be the ultimate food review!
At the end of the book, the final thing that foodies want to eat is unexpected and leads to reflection on life.
edit/Dong Wenlu Text/Mavis
