普通高等学校职业教育教材·中式烹调实训教程 (ProfessionalTeachingMaterialsforCollegesandUniversities·PracticalTrainingCourseofChinese-styleCooking))
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By 王东
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本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。（The book mainly includes seven modules of basic skills training of Chinese cooking, initial processing of fresh raw materials, swelling of dry raw materials, handling of raw material cooking, the method of cooking cold dishes, the method of cooking hot dishes and food carving, making detailed and systematic explanation on the basic skills training of cooking.）
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