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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.5951 CHE | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
The definitive cookbook bible of the world's most popular and oldest cuisine
"China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." --Ken Hom OBE,Chef, author and tv presenter
In the tradition of bestsellers including Mexicoand The Nordic Cookbookcomes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the 33 regions and sub-regions.
China: The Cookbookcelebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world.
Author Notes
With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.
Reviews (1)
Publisher's Weekly Review
Despite their deep knowledge of Chinese cuisine, the Chans at first feared they might not have enough recipes to represent the country's culinary breadth. That fear was quickly put to rest as the married duo packed over 650 recipes into this hefty and vital resource. Similar to other titles in Phaidon's immersive national cuisine series (Mexico: The Cookbook, India: The Cookbook, etc), this is a text-heavy tome dedicated to showcasing the country's most iconic regional dishes as well as tasty variations. Organized by course, the book offers dozens of recipes for familiar recipes (hot and sour soup, vegetable rolls, drunken chicken, etc.) as well as riffs such as deep-fried chicken patties, sweet and sour spare ribs, and duck with onions. This is a book dedicated to practicality: complex, hard-to-source dishes such as pork lungs and apricot kernel soup, goose intestines in soy sauce, and chicken with snow fungus are in the minority. Readers will be surprised that the majority of the book's recipes are succinct and easy to shop for. Less experienced cooks interested in expanding their repertoires may be intimidated by the book's lack of descriptions of the finished dishes or recommendations for accompaniments, but those comfortable with Chinese cuisine will find this immersive collection indispensable. (Sept.) © Copyright PWxyz, LLC. All rights reserved.