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<strong>'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 global broadcaster</strong> <strong>The definitive cookbook bible of the world’s most popular and oldest cuisine</strong> Now available with a new lush red cover with gilt edging,China: The Cookbook presents more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, meticulously collected by two of the country’s bestselling cookbook writers. From popular staples such as Sweet and Sour Spare Ribs and Dim Sum, to lesser-known regional classics including Fujian Fried Rice and Jiangsu’s Drunken Chicken, this authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and twelve minor regions and additional selected recipes from star chefs from around the world.
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China, Diora Fong Chan, Kei Lum Chan
- Langue
- Année de publication
- 2025
- Reliure
- (rigide)
Modes de paiement
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- Titre
- China
- Sous-titre
- The Cookbook
- Langue
- Anglais
- Auteurs
- Diora Fong Chan, Kei Lum Chan
- Éditeur
- Phaidon Verlag GmbH
- Publié
- 2025
- Format
- rigide
- Pages
- 720
- ISBN10
- 1838669221
- ISBN13
- 9781838669225
- Séries
- Catégories
- Mots clés
- Voyage, Livres de cuisine, Manuels et guides, Nourriture, Asie, Chine, Alimentation et boissons, Poisons, intoxications, Chinois, Riz, Cuisine chinoise, Wok, Dumplings
- Description
- <strong>'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 global broadcaster</strong> <strong>The definitive cookbook bible of the world’s most popular and oldest cuisine</strong> Now available with a new lush red cover with gilt edging,China: The Cookbook presents more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, meticulously collected by two of the country’s bestselling cookbook writers. From popular staples such as Sweet and Sour Spare Ribs and Dim Sum, to lesser-known regional classics including Fujian Fried Rice and Jiangsu’s Drunken Chicken, this authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and twelve minor regions and additional selected recipes from star chefs from around the world.