Recipes by Deh-Ta Hsiung and Nina Simonds
Photography by Jason Lowe
The Food of China gives you a real taste of a country that has one of the world’s great cuisines. Join our culinary journey from the Peking duck restaurants of the Beijing to the kitchens of Shanghai, through the tea gardens of Hangzhou to the dim sum chefs of Hong Kong, and discover the food that defines today’s Chinese cooking: from the tastiest barbecued spareribs, crispy skin duck and flash-cooked pea sprouts to simple noodles or congee.
Each recipe is photographed right as it is made, and is accompanied by useful hints on methods and ingredients. Beautiful photographs shot in China show how to choose the best produce; from market-fresh vegetables to seafood, meats, unusual sauces and spicy condiments.
To partner the recipes, special sections explore the essence of Chinese food. There are sections on banquet food, the perfect Peking duck and how to use bean curd; as well as a guide to enjoying China’s fine teas. A glossary of food and cooking helps you demystify and search out unusual ingredients.
- Paperback: 296 pages
- Publisher: Whitecap Books (2005)
- Language: English
- ISBN: 1-55285-683-3
