China: a cookbook
300 recipes from beijing and canton to shanghai and sichuan
$69.06
- Hardcover
624 pages
- Release Date
14 September 2018
Summary
A Culinary Journey Through China: Recipes and Traditions
From bustling cities to remote landscapes, this cookbook explores the varied food and cooking of China, offering background on local geography and culinary history.
Expert Terry Tan brings together classic dishes from Beijing’s imperial kitchens to southern China’s tea houses, introducing readers to local ingredients and cooking methods.
Discover that there is much more to Chinese cooking than the dishes offere…
Book Details
| ISBN-13: | 9780754831006 |
|---|---|
| ISBN-10: | 0754831000 |
| Author: | Terry Tan |
| Publisher: | Anness Publishing |
| Imprint: | Lorenz Books |
| Format: | Hardcover |
| Number of Pages: | 624 |
| Release Date: | 14 September 2018 |
| Weight: | 2.71kg |
| Dimensions: | 51mm x 290mm x 228mm |
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What They're Saying
Critics Review
“Historically, it’s been a ticklish problem for Chinese food writers to put together comprehensive primers of dishes that Westerners can relate to and want to cook. Tan’s … China beautifully meets this challenge.” - Cynthia LeJeune Nobles, New York Journal of Books
About The Author
Terry Tan
Terry Tan has been involved with food since the age of 15 when he helped his mother cook for paying guests in the family home. He became a journalist after finishing school and then made food his focus. As the food columnist for his local paper, he went on to write his first book of Singaporean cuisine. He came to London, first as a restaurant head chef and then to teach in several London cookery institutes including the famous Ken Lo’s Kitchen. He has given cooking demonstrations around the world and was Editor in Chief of the Asian magazine Wine & Dine. The author of many books to date, this magnum opus is the culmination of his extensive experience of and research into the regional cooking of China.
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