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Regional Cooking of China
Terry Tan
€ 26.99
€ 20.21
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Description for Regional Cooking of China
Paperback. .
This is a stunning set of four books that bring together classic dishes from all over China, from the imperial kitchens of Beijing to the tea houses of Southern China. Terry Tan explores the diverse histories of China's provinces and their respective cuisines, and introduces the reader to local ingredients and cooking methods. Clear method text and sumptuous photographs make it easy to achieve success with classics such as Deep-fried Wontons, Aromatic Crispy Duck, Sauteed Beef in Oyster Sauce, Dan Dan Noodles or Kung Po Chicken. From the four corners of China come four distinct cuisines that are united by ... Read more
This is a stunning set of four books that bring together classic dishes from all over China, from the imperial kitchens of Beijing to the tea houses of Southern China. Terry Tan explores the diverse histories of China's provinces and their respective cuisines, and introduces the reader to local ingredients and cooking methods. Clear method text and sumptuous photographs make it easy to achieve success with classics such as Deep-fried Wontons, Aromatic Crispy Duck, Sauteed Beef in Oyster Sauce, Dan Dan Noodles or Kung Po Chicken. From the four corners of China come four distinct cuisines that are united by ... Read more
Product Details
Publisher
Anness Publishing United Kingdom
Number of pages
640
Format
Paperback
Publication date
2014
Condition
New
Number of Pages
640
Place of Publication
London, United Kingdom
ISBN
9781908991287
SKU
V9781908991287
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
About Terry Tan
Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is a consultant editor on the cuisine of South-East Asia for Wine and Dine magazine. He has written over 20 cookbooks.
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