Food of China

Front Cover
Allen & Unwin, Jun 1, 2005 - Cooking, Chinese - 296 pages
15 Reviews
Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and histories. Explore one of the world's great cuisines from the Peking duck restaurants of Beijing, to the kitchens of Shanghai, through the tea gardens of Hangzhou to the dim sum chefs of Hong Kong.
 

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Review: The Food Of China

User Review  - Tiemu - Goodreads

This is one of the best Chinese cooking books on the market for the following reasons:- 1. The recipes are authentic. No 'taste of China' by some celebrity chef adding soya sauce to some meal, or ... Read full review

Review: The Food Of China

User Review  - Goodreads

My absolute favorite cookbook. Gorgeous photos, comprehensive fold-out sections that focus on special ingredients or techniques. Recipes turn out perfect. Read full review

All 5 reviews »

Contents

THE FOOD OF CHINA
6
FISH SEAFOOD
70
RICE NOODLES
238
DESSERTS
271
GLOSSARY OF CHINESE FOOD AND COOKING
288
Copyright

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Page 79 - Put the orange peel in a small saucepan, cover with water and bring to the boil. Reduce the heat and simmer gently for 10 minutes.
Page 45 - ... dough. Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic.
Page 41 - ... edge. With the other hand, press the two opposite edges together to seal.
Page 134 - ... hang it up to dry in a cool and airy place for at least 6 hours, or overnight, or leave it uncovered in the fridge.
Page 49 - Add the cooked eggs and simmer for 45 minutes. Turn off the heat and let the eggs sit in the tea mixture until cool enough to handle.
Page 27 - PLACE the rice in a bowl, cover with cold water and leave to soak overnight.
Page 49 - Pour in the vegetable stock and 1.25 litres (44 fl oz/5 cups) water and bring to the boil. Reduce the heat to low and simmer for 20 minutes. Add the pumpkin, potato, parsley and beans and simmer for a further 20 minutes, or until the vegetables are tender and the beans are cooked.
Page 200 - Cover with a damp cloth and leave in a warm place for 2 hours.
Page 236 - Bring to the boil, then reduce the heat and simmer very gently, stirring occasionally, for 13/4-2 hours, or until it has a porridge-like texture and the rice is breaking up.

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