The Food and Cooking of China: An Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan

The Food and Cooking of China: An Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan

by Francine Halvorsen


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A vivid account of a rich culinary legacy . . .A fabulous collection of 100 delicious, authentic recipes

Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China, Hong Kong, and Taiwan.

"Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!"—Jacques Pepin Author, teacher, and host of the PBS-TV series, Today's Gourmet

"Francine Halvorsen's travel through Asia, exploring the relationship between food and culture are chronicled in this fascinating book. Along with a detailed description of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book."—Martin Yan Television Host, "Yan Can Cook"

Product Details

ISBN-13: 9780471110552
Publisher: Houghton Mifflin Harcourt
Publication date: 01/28/1996
Series: Culinary Journeys Ser.
Pages: 226
Product dimensions: 6.00(w) x 9.00(h) x 0.60(d)

About the Author

FRANCINE HALVORSEN is a professional food consultant, writer, and artist. She is a graduate of Columbia University and President of Studio Foods, which develops new food products for the gourmet consumer market. Well known for her stylish catering and distinctive events, she has also coached numerous start-up food entrepreneurs.

Table of Contents

Chinese History.

From Chang'an into Xi'an.

Beijing and the North.

Shanghai and the East.

Sichuan, Hunan, Guilin and the West.

Guangdong (Canton) and the South.

Xianggang (Hong Kong).

Taipei, Taiwan.

Herbal Specialties.

Vegetarian Cuisine.

Tea and Yum Cha.

Kitchen and Table.





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