Food of Chinaby Kay Halsey
The Food of China gives you a real taste of a country that has one of the world's greatest cuisines. Join our culinary journey from the Peking duck restaurants of Beijing to the kitchens of Shanghai, through the tea gardens of Hangzhou to the dim sum chefs of Hong Kong, and discover the food that defines today's Chinese cooking: from the tastiest barbecued spare ribs, crispy skin duck, and flash-cooked pea sprouts to simple noodles or congee.
Each recipe is photographed as it is made, and is accompanied by useful hints on methods and ingredients. Beautiful photographs shot in China show how to choose the best produce: from market-fresh vegetables to seafood, meats, unusual sauces and spicy condiments.
Special sections partner with the recipes to explore the essence of Chinese food. Varieties of noodles, dim sum and flavorings, have been photographed to make identification easy; there are sections on banquet food, the perfect Peking duck and how to use bean curd; as well as a guide to enjoying China's fine teas. A glossary of food and cooking helps you demystify and search out unusual ingredients.
The purpose behind The Food of China was to create the definitive guide to real Chinese food. To find out the secrets of China’s kitchens, we brought together an expert team to travel through the country. Editor Kay Halsey, food editor Lulu Grimes, translator Anna Bryant and photographer Jason Lowe travelled to myriad towns and cities, photographing food, talking to chefs, meeting food producers, researching and writing about a country that has a rich and varied culinary history.
Recipes were written by Deh-Ta Hsiung and Nina Simonds, both of whom are respected as writers with considerable knowledge of Chinese cuisine.
- Murdoch Books (Australia)
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I really like it, it has very easy instructions and the recepies i have prepare taste just like grandma's!