Summary
From bustling cosmopolitan cities to remote rural landscapes, this comprehensive volume explores the varied food and cooking of China with fascinating background information on the local geography and culinary history.
Bringing together classic dishes, from the old imperial kitchens of Beijing to the tea houses of southern China, expert Terry Tan explores the diverse regions and introduces the reader to local ingredients and cooking methods. Chinese food is justifiably loved the world…
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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