The Taste of China
Condition: SECONDHAND
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Featuring more than 90 recipes and illustrated with colour photographs, this is a glimpse at Chinese culinary life, from the methods used in humble peasant kichens to those employed by the Chinese Imperial court. The dishes range from single family fare of noodles to lavish banquets of meat and fish. Gleaned first-hand in restaurants and homes all over the country from the great cities of Beijing and Guangzhou to the remote regions of Yuanan and Sichuan, the recipes include such unusual dishes as red-cooked grass carp and tangerine peel and pigeon stew with ginseng, as well as the more familiar cabbage with bean curd and stem lettuce with cloud ears.
Author: Ken Hom
Format: Paperback, 192 pages, 210mm x 297mm, 455 g
Published: 1992, Pan Macmillan, United Kingdom
Genre: National & Regional Cuisine
Featuring more than 90 recipes and illustrated with colour photographs, this is a glimpse at Chinese culinary life, from the methods used in humble peasant kichens to those employed by the Chinese Imperial court. The dishes range from single family fare of noodles to lavish banquets of meat and fish. Gleaned first-hand in restaurants and homes all over the country from the great cities of Beijing and Guangzhou to the remote regions of Yuanan and Sichuan, the recipes include such unusual dishes as red-cooked grass carp and tangerine peel and pigeon stew with ginseng, as well as the more familiar cabbage with bean curd and stem lettuce with cloud ears.