Food & Cooking of Shanghai & East China
$46.77
- Hardcover
160 pages
- Release Date
31 March 2023
Summary
The dynamic cityscape of Shanghai sits in startling contrast to the ancient irrigated rice fields of the Yangtze river delta, revealing the varied landscape of eastern China. Known for centuries as ‘the land of fish and rice’, the coastal location and the fertile land has long provided plentiful ingredients to be turned into fragrant and elegant dishes. In this enticing new book, Terry Tan guides the reader through the culinary history of Shanghai and eastern China, with 75 traditional recipe…
Book Details
| ISBN-13: | 9781903141915 |
|---|---|
| ISBN-10: | 1903141915 |
| Author: | Terry Tan |
| Publisher: | Anness Publishing |
| Imprint: | Aquamarine |
| Format: | Hardcover |
| Number of Pages: | 160 |
| Release Date: | 31 March 2023 |
| Weight: | 1.09kg |
| Dimensions: | 279mm x 228mm x 19mm |
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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. Terry has written more than 20 cookbooks, and currently divides his time between conducting private cooking courses, writing and editing, and devising recipes.
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