Introduction to Cooking is a book published by Higher Education Press on 20 10. The author is Chen Guangxin. "Introduction to Cooking" is a teaching book revised on the basis of 2004 edition, which is a national planning textbook for cooking major in secondary vocational education. This paper mainly discusses the basic viewpoints and common sense of China cooking history, China cooking technology, China cooking and China cooking marketing in theory. "Introduction to Cooking" is compiled with reference to the technical grade standard for intermediate workers promulgated by the competent department of the industry. On the basis of keeping the original textbook system unchanged, this revision integrates the original content and supplements the new content; Examples, discussions, knowledge links and material preparation have been added to the style, and a large number of review questions have been added.

2. Cooking Materials Science is a book published by Higher Education Press in March 2009. The writer is Wang Xiangyang. The main contents include the source and classification of cooking materials, biological basis of cooking materials, color, aroma, shape and cooking characteristics of cooking materials, quality inspection and preservation principles of cooking materials, food cooking materials and vegetable cooking materials. Safety of cooking materials, auxiliary cooking materials and cooking materials for fruits, flowers and herbs, livestock and poultry, eggs and dairy products, fish, other aquatic products, dry goods, semi-finished products, seasonings and food additives.