Food and Cooking of Sichuan and West China
75 regional recipes from sichuan, hunan, hubei, yunnan, guizhou and shaanxi, in over 370 photographs
$45.37
- Hardcover
128 pages
- Release Date
14 November 2011
Summary
This title presents 75 regional recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi, in over 370 photographs. From the vibrant metropolises of Chengdu and Xi’an to the spectacular rice terraces of the Yangzte basin, explore west China’s ancient cuisine in this stunning new book. Discover the sizzle of Sichuan peppercorns, spicy chillies and pungent aromatics in this collection of 75 authentic recipes, including Chrysanthemum Fish Hot Pot, Chilli Squid, Crispy Chilli Beef and Dan D…
Book Details
| ISBN-13: | 9781903141816 |
|---|---|
| ISBN-10: | 1903141818 |
| Author: | Terry Tan |
| Publisher: | Anness Publishing |
| Imprint: | Aquamarine |
| Format: | Hardcover |
| Number of Pages: | 128 |
| Release Date: | 14 November 2011 |
| Weight: | 1.10kg |
| Dimensions: | 289mm x 241mm x 22mm |
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About The Author
Terry Tan
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. Terry taught cooking in Singapore from 1975-1982, and went on to teach South East Asian cooking for eight years in Ken Lo’s Kitchen in London. He has written more than 20 cookbooks, and currently divides his time between conducting private cookery courses, writing and editing, as well as devising recipes.
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