"Chef's Bible" (Taiwanese version): complex and professional, from cold cuts to soups, from how to tie a duck to how to roast a suckling pig, but the recipes are not very detailed and seem to It didn’t take into account the appearance of Asian kitchenware, beginners, and amateurs—let alone an amateur beginner using Asian kitchenware. However, it is still valuable for collection, and it is big enough to be scary when taken out. Domestic publishing houses have also published many Le Cordon Bleu books, but probably because of the cost, they always split the thick Le Cordon Bleu book into various versions and published them randomly. Considering the cost-effectiveness factor, some of them are actually worth reading. Bought. Barbecue: "Barbecue Bible", this book is extremely powerful, thick and can be beaten. It is the God of Heaven in the charcoal barbecue world. It starts from the tools, to the famous charcoal barbecue dishes of various countries, from grilling eggplant to what to do when grilling. Drinks (also divided into alcoholic and non-alcoholic), in short, detailed and practical, a must-read for friends who like charcoal barbecue.