Land of Fish and Rice : Recipes from the Culinary Heart of China
by Fuchsia Dunlop
Editor: Bloomsbury Publishing PLC
Enjoy this book on your E-Reader and in the format you prefer
Fuchsia Dunlop, our great Chinese writer and gastronomic expert, fell in love with this region and his gastronomy and his book makes us fall in love too’ Claudia Roden `Fuchsia Dunlop scholarly writes permeates every page and his delicious recipes will inspire the serious cook to take their wok’ Ken Hom The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since antiquity as a’Land of Fish and Rice’.For centuries, local cooks have been using the abundance of products from its lakes, rivers, fields and mountains, combined with delicious seasonings and flavors such as rice vinegar, rich soy sauce, onions and ginger, to create a cuisine that is famous in China for its delicacy and beauty.Based on years of study and exploration, Fuchsia Dunlop explains basic, cooking techniques, typical cooking methods and the main ingredients of the Jiangnan larderHis recipes are a blend of simple rustic cuisine and rich in delicacies – some famous, some unknownYou will be inspired to try classic dishes like Beggar’s chicken and sumptuous pork DongpoMost recipes contain readily available ingredients and with Fuchsia is a clear direction, you will soon see how simple it is to create one of the most beautiful and delicious dishes you will ever taste.With evocative writing and mouth-watering photography, this is a new work about China, the most fascinating culinary regions
Fuchsia Dunlop – Land of Fish and Rice : Recipes from the Culinary Heart of China – Free
Format: ePub, MOBI and Pdf
In this site we encourage writing and creativity.