China: A Cookbook: 300 Classic Recipes from Beijing and Canton, to Shanghai and Sichuan (Hardcover)
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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 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.
About the Author
Terry Tan has been involved with food since the age of 15 when he helped his mother to cook for paying guests in the family home. Starting as the food columnist for his local paper, he wrote his first book then travelled to London to be a head chef and teach in cookery schools. An acknowledged expert on the cuisine of South-east Asia and China, he was Editor in Chief of Wine & Dine and has given demonstrations around the world.