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China: a cookbook: 300 recipes from Beijing and Canton to Shanghai and Sichuan

Terry Tan



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Lorenz Books
15 September 2018
Cookery, food & drink; National & regional cuisine
From bustling cosmopolitan cities to remote rural landscapes, this comprehensive volume explores the varied food and cooking of China with fascinating background information on the local geography and culinary history. Bringing together classic dishes, from the old imperial kitchens of Beijing to the tea houses of southern China, expert Terry Tan explores the diverse regions and introduces the reader to local ingredients and cooking methods. Chinese food is justifiably loved the world over, but take a closer look, and you'll discover that there is much more to this nation's cooking than the dishes offered at many restaurants. From aromatic soups and simple stir-fries, and rice and noodle staples, to banquet-style roasted meats, with congees, dim sum, and sizzling street food along the way, this is a must-have reference for anyone who is passionate about the food of China. A culinary tour of China, spanning the Mandarin cooking of the north, Cantonese dishes in the south, Sichuan food in the east and Shanghai cuisine in the west. An extensive introduction explores the history and traditions, the ingredients and how to prepare and use them, and clear step-by-step recipes will guide you to success, with evocative images throughout. Recipes include all the well-known classics - Beijing Duck, Crispy Chilli Beef, Pork Dumplings, Dan-Dan Noodles - as well as unusual local delicacies such as Lobster Noodles, Beggars' Chicken, Black Rice Porridge, and Red Beans in Syrup.
By:   Terry Tan
Imprint:   Lorenz Books
Country of Publication:   United Kingdom
Dimensions:   Height: 282mm,  Width: 216mm, 
ISBN:   9780754831006
ISBN 10:   0754831000
Pages:   624
Publication Date:   15 September 2018
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Unspecified

Terry Tan has been involved with food since the age of 15 when he helped his mother to cook for paying guests in the family home. He became a journalist after finishing school and then made food his focus. As the food columnist for his local paper, he went on to write his first book of Singaporean cuisine. He came to London, first as a restaurant head chef and then to teach in several London cookery institutes including the famous Ken Lo's Kitchen. He has given cooking demonstrations around the world, and was Editor in Chief of the Asian magazine Wine & Dine. The author of many books to date, this magnum opus is the culmination of his extensive experience of and research into the regional cooking of China.

Reviews for China: a cookbook: 300 recipes from Beijing and Canton to Shanghai and Sichuan

Historically, it's been a ticklish problem for Chinese food writers to put together comprehensive primers of dishes that Westerners can relate to and want to cook. Tan's . . . China beautifully meets this challenge. - Cynthia LeJeune Nobles, New York Journal of Books


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