Food & Cooking of Shanghai & East China

Terry Tan (Autor)

Buch | Hardcover

160 Seiten

2012
Aquamarine (Verlag)
978-1-903141-91-5 (ISBN)

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75 authentic regional recipes from Shanghai, Zhejing, Fujian, Anhui, Jiangsu and Jangxi, with beautiful photographs

Explore the cuisine of this lesser-known area of China, in a stunning collection of 75 authentic recipes, including Sweet Turnip dumplings, Fried Fish Balls, Beggar's Chicken, Salt and Pepper Spare Ribs and Jia Jiang Noodles. 370 exquisite photographs include a mouth-watering picture of each finished dish and step-by-step sequences. Full nutritional information is provided for every recipe. This book is a feast for the eyes as well as the palate.

Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is a consultant editor on the cuisine of South-East Asia for Wine and Dine magazine. Terry taught cooking in Singapore from 1975-1982, and went on to teach South-East Asian cooking for eight years in Ken Lo's Kitchen in London. Terry has written more than 20 cookbooks, and currently divides his time between conducting private cooking courses, writing and editing, and devising recipes.

Erscheint lt. Verlag	6.12.2012
Zusatzinfo	Illustrations
Verlagsort	London
Sprache	englisch
Maße	228 x 279 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	1-903141-91-5 / 1903141915
ISBN-13	978-1-903141-91-5 / 9781903141915
Zustand	Neuware