Regional Cooking of China
300 Recipes from the North, South, East and West
$86.88
- Paperback
640 pages
- Release Date
30 April 2014
Summary
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…
Book Details
| ISBN-13: | 9781908991287 |
|---|---|
| ISBN-10: | 1908991283 |
| Author: | Tan Terry |
| Publisher: | Anness Publishing |
| Imprint: | Aquamarine |
| Format: | Paperback |
| Number of Pages: | 640 |
| Release Date: | 30 April 2014 |
| Weight: | 1.79kg |
| Dimensions: | 51mm x 174mm x 216mm |
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About The Author
Tan Terry
Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is a consultant editor on the cuisine of South-East Asia for Wine and Dine magazine. He has written over 20 cookbooks.
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