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Item Details
Title: REGIONAL COOKING OF CHINA
300 RECIPES FROM THE NORTH, SOUTH, EAST AND WEST
By: Terry Tan
Format: Paperback

List price: £19.99
Our price: £14.59
Discount:
27% off
You save: £5.40
ISBN 10: 1908991283
ISBN 13: 9781908991287
Availability: Usually dispatched within 1-2 days.
 Delivery rates
Stock: Currently 5 available
Publisher: ANNESS PUBLISHING
Pub. date: 30 April, 2014
Pages: 640
Description: 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. Authentic, tested recipes are shown step by step in gorgeous photographs by Martin Brigdale, in a definitive boxed gift set.
Synopsis: 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 shared histories and cultures. From bustling cosmopolitan cities to remote rural landscapes, this inspirational set of books explores the varied menus of China's provinces with fascinating information on climates, geography and culinary history. Recipes include famous classics such as Peking Duck, Crispy Chilli Beef, Sweet and Sour Pork, Spare Ribs in Black Bean Sauce, Roast Pork Dumplings, and Egg Tarts, as well as unusual local delicacies such as Lobster Noodles, Beggars' Chicken, Black Rice Porridge, and Red Beans in Syrup.This is the perfect gift for any lover of authentic Chinese food.
Illustrations: over 1400 photographs
Publication: UK
Imprint: Aquamarine
Returns: Returnable
Some other items by this author:
A TASTE OF SINGAPORE (PB)
ASIAN COOK (HB)
ASIAN HERBAL SOUPS & ONE-POT MEALS (PB)
BEST-EVER COOKING OF MALAYSIA, SINGAPORE INDONESIA & THE PHILIPPINES (PB)
BRITAIN (PB)
CHINA: A COOKBOOK (HB)
COOKING WITH CHINESE HERBS (PB)
COOKING WITH CHINESE HERBS (PB)
DIM SUM (HB)
FOOD & COOKING OF SHANGHAI & EAST CHINA (HB)
FUSS FREE COOK BOOK (PB)
GREAT BRITAIN (PB)
HERBAL DISH (PB)
INDONESIA AND THE PHILIPPINES, CLASSIC TASTES AND TRADITIONS OF
LITTLE CHINESE COOK BOOK (HB)
LITTLE CHINESE COOKBOOK (HB)
LITTLE GUIDE BOOK: CHINESE HERBS, SPICES & MORE (PB)
LITTLE SZECHUAN COOKBOOK (HB)
LITTLE THAI COOKBOOK (HB)
LITTLE VIETNAMESE COOKBOOK (HB)
MALAYSIAN KITCHEN (PB)
MANDARIN FOOD AND COOKING (HB)
NATURALLY SPEAKING (HB)
NONYA COOKING (PB)
SINGAPORE COOKING
SINGAPORE COOKING (HB)
SINGAPORE COOKING (HB)
SOUTH - EAST ASIAN SOUPS (HB)
STIR-FRIED AND NOT SHAKEN (PB)
TASTE OF SINGAPORE (HB)
THAI (HB)
THE COOKING OF INDONESIA AND THE PHILIPPINES (HB)
THE COOKING OF INDONESIA AND THE PHILIPPINES (PB)
THE FOOD AND COOKING OF MALAYSIA & SINGAPORE, INDONESIA & THE PHILIPPINES (PB)
THE FOOD AND COOKING OF MALAYSIA AND SINGAPORE, INDONESIA AND THE PHILLIPINES (HB)
THE FOOD AND COOKING OF SICHUAN AND WEST CHINA (HB)
THE FOOD AND COOKING OF SOUTH CHINA (HB)
THE INDONESIAN KITCHEN (PB)
THE THAI TABLE (PB)

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