Floyd’s China

Nonfiction, Food & Drink, Quick & Easy
Cover of the book Floyd’s China by Keith Floyd, HarperCollins Publishers
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Keith Floyd ISBN: 9780007385836
Publisher: HarperCollins Publishers Publication: June 3, 2010
Imprint: Collins Language: English
Author: Keith Floyd
ISBN: 9780007385836
Publisher: HarperCollins Publishers
Publication: June 3, 2010
Imprint: Collins
Language: English

Floyd explores the cuisine of the enormous continent of China. He travels to different regions bringing to our attention a vast range of food types. Floyd immerses himself in Chinese culture and traditions, mixing with the locals, buying produce from the markets, bartering with the shopkeepers, and doing lots of sightseeing as well as cooking! We share in all these experiences and are told interesting anecdotes along the way. Floyd dispels the illusion that there is only one sort of Chinese cuisine. On the contrary, from one city to another, the gastronomy can vary greatly. Floyd concentrates on the food of Beijing, Shanghai, Guangdong and Sichua. Different cooking methods are demonstrated i.e. stir-frying, pan-frying, deep-frying, baking, blanching, smoking and drying and steaming. He explains the ingredients and seasonings that create bitter, sweet, sour, spicy, salty, rich, or fresh flavours. In keeping with his typical style, Floyd shares his enjoyment of the various tastes and textures achieved from these different techniques.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Floyd explores the cuisine of the enormous continent of China. He travels to different regions bringing to our attention a vast range of food types. Floyd immerses himself in Chinese culture and traditions, mixing with the locals, buying produce from the markets, bartering with the shopkeepers, and doing lots of sightseeing as well as cooking! We share in all these experiences and are told interesting anecdotes along the way. Floyd dispels the illusion that there is only one sort of Chinese cuisine. On the contrary, from one city to another, the gastronomy can vary greatly. Floyd concentrates on the food of Beijing, Shanghai, Guangdong and Sichua. Different cooking methods are demonstrated i.e. stir-frying, pan-frying, deep-frying, baking, blanching, smoking and drying and steaming. He explains the ingredients and seasonings that create bitter, sweet, sour, spicy, salty, rich, or fresh flavours. In keeping with his typical style, Floyd shares his enjoyment of the various tastes and textures achieved from these different techniques.

More books from HarperCollins Publishers

Cover of the book Gemstones (Collins Gem) by Keith Floyd
Cover of the book Managing Anger: Simple Steps to Dealing with Frustration and Threat by Keith Floyd
Cover of the book Babette by Keith Floyd
Cover of the book That Naughty Meerkat! by Keith Floyd
Cover of the book Beyond Temptation by Keith Floyd
Cover of the book Give the Dog a Bone: Over 40 healthy home-cooked treats, meals and snacks for your four-legged friend by Keith Floyd
Cover of the book Bad Blood by Keith Floyd
Cover of the book Dicionário Collins inglês – português (unidirecional) com gramática by Keith Floyd
Cover of the book Logan McRae Crime Series Books 7 and 8: Shatter the Bones, Close to the Bone (Logan McRae) by Keith Floyd
Cover of the book Ten Feet Tall by Keith Floyd
Cover of the book Destination Thailand (The Lonely Hearts Travel Club, Book 1) by Keith Floyd
Cover of the book Paddy Crerand: Never Turn the Other Cheek by Keith Floyd
Cover of the book Afterworlds: The 13th Horseman by Keith Floyd
Cover of the book A Long Way from Home: Part 1 of 3 by Keith Floyd
Cover of the book The Art of Wearing Hats: What to choose. Where to find. How to style. by Keith Floyd
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy