In this fascinating new book, Terry Tan explores the varied dishes that make up the menus of northern China.
Through this book, I hope, consumers at the ubiquitous Chinese restaurants can also gain a deeper appreciation of historical forces and human experiences that have shaped the food they now enjoy.
◆Look Inside Feature Has Been Enabled for This Book - Please Click Top Right Corner of The Book Cover Image ◆ If you think fried rice is fried rice or battered prawns are battered prawns no matter where you are in the world then think ...
This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery.
... Chinese Dumpling House WaterStreet Center , Canyon Blvd. and Folsom St ... Lotus 1964 28th St. , Boulder ( 303 ) 442-6868 $ A casually elegant restaurant featuring authentic Chinese fare , including Szech- wan , Cantonese , and Mandarin ...
... cuisine - home - made pastas , raviolis and ragout , all wonderfully done ... fusion dishes , such as bibimbap with wagyu . It's a good - looking venue ... fine dining , mostly tapas , in a quirkily decorated dining hall with a great view ...
Complete with historical background, information on buying and storing ingredients, and exquisite recipes, The Chinese Kitchen is a must-have for everyone's Chinese kitchen.
Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.