Regional Cooking of China 300 Recipes from the North, South, East and West

Regional Cooking of China
Auteur: Terry Tan
Uitgever: Anness Publishing
  • Engels
  • Paperback
  • 9781908991287
  • Druk: 1
  • april 2014
  • 640 pagina's
Alle productspecificaties

Samenvatting

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.

Productspecificaties

Inhoud

Taal
Engels
Bindwijze
Paperback
Druk
1
Verschijningsdatum
2014-05-09
Afmetingen
21,6 x 17,4 x 5,1 cm
Aantal pagina's
640 pagina's
Illustraties
Met illustraties

Betrokkenen

Auteur
Terry Tan
Illustrator
Martin Brigdale
Co-illustrator
Martin Brigdale
Uitgever
Anness Publishing

EAN

EAN
9781908991287

Overige kenmerken

Extra groot lettertype
Nee
Oorspronkelijke releasedatum
2014-04-30
Subtitel
300 Recipes from the North, South, East and West
Thema Qualifier Code
1FPC
Thema Subject Code
WBN

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Engels
Keuken
Aziatisch, Chinees
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