The Food and Cooking of China: An Exploration of Chinese Cuisine in the Provinces and Cities of Chin
-
A food expert and specialist in Chinese art and culture describes the characteristic ingredients, equipment, preparation techniques and recipes in 12 different regions of China, Taiwan and Hong Kong. Discusses how food is selected, prepared and consumed in order to provide spiritual and sensual harmony. Includes over 100 detailed recipes, traditional and contemporary, which can be adapted for Western cooks plus a section on the close alignment of food and medicine in Chinese culture.
-
- Author:
- Francine Halvorsen
- Binding:
- Paperback
- Dewey Decimal Number:
- 641.5951
- EAN:
- 9780471110552
- Edition:
- 1
- ISBN:
- 0471110558
- Label:
- Wiley
- Languages:
- English
- List Price:
- $16.95
- Manufacturer:
- Wiley
- Number Of Items:
- 1
- Number Of Pages:
- 226
- Product Group:
- Book
- Product Type Name:
- ABIS_BOOK
- Publication Date:
- 1996-01-18
- Publisher:
- Wiley
- Studio:
- Wiley
- Title:
- The Food and Cooking of China: An Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan
-
Comments
Sort Comments By