China the Cookbook - review and recipe from China the CookbookEditions: Hardback English. In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics , a series that has had a huge influence on Chinese culinary culture.
China The Cookbook
China: The Cookbook / Kei Lum Chan and Diora Fong Chan
Over 30 regions and sub-regions are represented in this volume, spare - makes the content approachable If you haven't a clue where to beg. The recipes themselves are refreshingly accessible.
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I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come. In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the 33 regions and sub-regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world. Beautifully designed and sumptuously photographed, it includes hundreds of regional recipes, as well as sections on techniques, history and equipment.