Instructions of Celebrity Chefs

The book selects 70 desserts and snacks, most of which are popular in Hong Kong, and analyzes the key elements of production in terms of ingredients, production standards, professional technical instructions and common errors, in order to increase readers' chances of success.It is a manual for making snacks encompassing principles of food science, trendy issues as well as practical and intriguing information for intensive reading. Readers will no longer be outsiders of the culinary world who can consume but not create. Recipes fall into seven categories: fried and pan-fried crispy delicacies; dumplings; parfait; soft pastry desserts; snacks; and buns. There are also error analysis and professional instruction for some varieties to help readers learn from mistakes and improve their skills.