All Under Heaven: Recipes from the 35 Cuisines of China

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Price:
$22.55
By:
Ten Speed Press
  • A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.— Los Angeles Times: Favorite Cookbooks of 2016
  • Author:
    Carolyn Phillips
    Binding:
    Hardcover
    EAN:
    9781607749820
    Edition:
    unabridged
    ISBN:
    1607749823
    Label:
    Ten Speed Press
    Manufacturer:
    Ten Speed Press
    Publisher:
    Ten Speed Press
    Studio:
    Ten Speed Press
    Title:
    All Under Heaven: Recipes from the 35 Cuisines of China
    Item Height:
    10.2 inches
    Item Length:
    8.3 inches
    Item Weight:
    1.25 pounds
    Item Width:
    1.9 inches
    Languages - Original Language:
    English
    Languages - Published:
    English
    NumberOfItems:
    1
    NumberOfPages:
    524
    Package Height:
    1.8 inches
    Package Length:
    9.9 inches
    Package Weight:
    4.35 pounds
    Package Width:
    8.1 inches
    ProductGroup:
    Book
    ProductTypeName:
    ABIS_BOOK
    PublicationDate:
    2016-08-30
    ReleaseDate:
    2016-08-30
    CatalogNumberList - CatalogNumberListElement:
    POTM-1607749823
    TM-1607749823
    PackageQuantity:
    1

Comments

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  1. doraima3875
    I had this reference book and cookbook by this author when the book came out last year. I am glad I got my hands on this Chinese cookbook as it focuses on 35 regional Chinese cuisines as it gives me an idea how the locals cook and how they have used the ingredients. I can remember some of the dishes that I ate at several restaurants overseas. Some of the recipes are either authentic, but some of them are of Carolyn Phillip's interpretations that are tasty, delicious when done well to make a composed dish. I used the Spicy Citrus Chili Oil as I did a Szechuan Cold Noodles Salad at work. But this recipe is of Hunan and Szechuan in origins. Of course, added some vegetables and some tofu to make it more filling. Customers were intrigued by it, and they liked it. I made some of her recipes from Hong Kong which I remembered during my childhood. And they are few that I have to try. I still read and it has inspired to cook more and prep more for inspiration, and these recipes are worth having to share with the crowd either your customers, friends and family alike. Food is the language of love, and understanding the food cultures.