The Food and Cooking of Sichuan and West China
75 Regional Recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi, in over 370 Photographs
Nonfiction, Food & Drink, International, Asian, Chinese
| Author: | Terry Tan | ISBN: | 9781908608055 |
| Publisher: | Anness Publishing Limited | Publication: | December 18, 2012 |
| Imprint: | Aquamarine | Language: | English |
| Author: | Terry Tan |
| ISBN: | 9781908608055 |
| Publisher: | Anness Publishing Limited |
| Publication: | December 18, 2012 |
| Imprint: | Aquamarine |
| Language: | English |
From the vibrant metropolises of Chengdu and Xian to the spectacular rice terraces of the Yangzte basin, explore west Chinas ancient cuisine in this stunning new book. Sichuan, known as the land of plenty, is home to a sizzling cuisine that has become famous around the world. Within these pages, Terry Tan explores the diverse landscapes and cultures of the region and provides stunning recipes that everyone will enjoy. Following an insightful introduction, 75 recipes cover many famous dishes, including classic recipes, such as Hot-and-Sour Soup, Corn Soup, Pork and Cabbage Dumplings, Aromatic Crispy Duck, Pickled Mustard Greens and Red Bean Paste Pancakes. Brimming with inspirational photographs, cooks tips and variations, this is the essential volume for all lovers of spicy and aromatic food. Terry Tan is a professional chef and all of his recipes have been thoroughly tested in his kitchen. The ingredients are given in metric, imperial and cup measurements.
From the vibrant metropolises of Chengdu and Xian to the spectacular rice terraces of the Yangzte basin, explore west Chinas ancient cuisine in this stunning new book. Sichuan, known as the land of plenty, is home to a sizzling cuisine that has become famous around the world. Within these pages, Terry Tan explores the diverse landscapes and cultures of the region and provides stunning recipes that everyone will enjoy. Following an insightful introduction, 75 recipes cover many famous dishes, including classic recipes, such as Hot-and-Sour Soup, Corn Soup, Pork and Cabbage Dumplings, Aromatic Crispy Duck, Pickled Mustard Greens and Red Bean Paste Pancakes. Brimming with inspirational photographs, cooks tips and variations, this is the essential volume for all lovers of spicy and aromatic food. Terry Tan is a professional chef and all of his recipes have been thoroughly tested in his kitchen. The ingredients are given in metric, imperial and cup measurements.
