Regional cooking of china

Rubriek: Textual/Printed/Reference Materials - Boek

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This is a stunning set of four books that bring together classic dishes from all over China, from the imperial kitchens of Beijing to the tea houses of Southern China. Terry Tan explores the diverse histories of China's provinces and their respective cuisines, and introduces the reader to local ingredients and cooking methods. Clear method text and sumptuous photographs make it easy to achieve success with classics such as Deep-fried Wontons, Aromatic Crispy Duck, Sauteed Beef in Oyster Sauce, Dan Dan Noodles or Kung Po Chicken. From the four corners of China come four distinct cuisines that are united by shared histories and cultures. From bustling cosmopolitan cities to remote rural landscapes, this inspirational set of books explores the varied menus of China's provinces with fascinating information on climates, geography and culinary history. Recipes include famous classics such as Peking Duck, Crispy Chilli Beef, Sweet and Sour Pork, Spare Ribs in Black Bean Sauce, Roast Pork Dumplings, and Egg Tarts, as well as unusual local delicacies such as Lobster Noodles, Beggars' Chicken, Black Rice Porridge, and Red Beans in Syrup. This is the perfect gift for any lover of authentic Chinese food.

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Taal: en

Bindwijze: Paperback

Oorspronkelijke releasedatum: 30 april 2014

Aantal pagina's: 640

Illustraties: Met illustraties

Hoofdauteur: Tan Terry

Hoofdillustrator: Martin Brigdale

Tweede Illustrator: Martin Brigdale

Hoofduitgeverij: Anness Publishing

Extra groot lettertype: Nee

Product breedte: 174 mm

Product hoogte: 51 mm

Product lengte: 216 mm

Studieboek: Nee

Verpakking breedte: 174 mm

Verpakking hoogte: 51 mm

Verpakking lengte: 220 mm

Verpakkingsgewicht: 869 g

EAN: 9781908991287

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