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中式烹调实训教程/普通高等学校职业教育教材

王东

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《中式烹调实训教程/普通高等学校职业教育教材》一书主要包括中餐烹饪基本功训练、鲜活原料的初加工、干货原料的涨发、原料烹调的处理、冷菜的制作方法、热菜的制作方法和食品雕刻等七个模块，对烹饪基本功训练做了详尽、系统的说明。这些模块中的实训项目搭配使用，能起到丰富实训内容、强化训练效果的作用。《中式烹调实训教程/普通高等学校职业教育教材》通俗易懂、实用性强，可作为大、中专院校烹饪类专业烹饪基础技能实训教材或指导书，也可作为烹饪爱好者的参考读物。

Paperback

Published July 1, 2013

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王东

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