WINNER 'BEST CHINESE COOKBOOK' IN UK GOURMAND WORLD COOKBOOK AWARDS
2020From 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 over, but take a closer look, and you'll discover that there is
much more to this nation's cooking than the dishes offered at many
restaurants. From aromatic soups and simple stir-fries, and rice and
noodle staples, to banquet-style roasted meats, with congees, dim sum,
and sizzling street food along the way, this is a must-have reference
for anyone who is passionate about the food of China. A culinary tour of
China, the book spans the Mandarin cooking of the north, Cantonese
dishes in the south, Sichuan food in the east and Shanghai cuisine in
the west. An extensive introduction explores the history and traditions,
the ingredients and how to prepare and use them, and clear step-by-step
recipes will guide you to success, with evocative images throughout.
Recipes include all the well-known classics - Beijing Duck, Crispy
Chilli Beef, Pork Dumplings, Dan-Dan Noodles - as well as unusual local
delicacies such as Lobster Noodles, Beggars' Chicken, Black Rice
Porridge, and Red Beans in Syrup. This impressive 624-page volume offers
hundreds of recipes, background detail, and 1500 photographs. But the
book is accessible too, the ingredients and stages of every recipe are
clearly explained and shown, and authentic tastes are assured with the
clear and reassuring guidance.
