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This title presents 75 regional recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi, in over 370 photographs. From the vibrant metropolises of Chengdu and Xi'an to the spectacular rice terraces of the Yangzte basin, explore west China's ancient cuisine in this stunning new book. Discover the sizzle of Sichuan peppercorns, spicy chillies and pungent aromatics in this collection of 75 authentic recipes, including Chrysanthemum Fish Hot Pot, Chilli Squid, Crispy Chilli Beef and Dan Dan Noodles. Chapters cover all the courses, including fiery soups and dim sum, fresh fish and shellfish, tender poultry, aromatic meat, classic rice and noodles, piquant vegetable dishes and unusual sweet things. There is an informative introduction that traces the history of western Chinese food culture and provides an illustrated guide to the ingredients, tools and equipment you will need. This irresistible volume is brought to life with more than 370 mouthwatering photographs, and step-by-step instructions ensure perfect results each time. It includes nutritional information for each recipe. Sichuan, known as 'the land of plenty', is home to a sizzling cuisine that has become a favourite around the world. In this exquisite new book, Terry Tan explores the diverse landscapes and cultures of west China. Following an insightful introduction, 75 recipes cover many famous dishes, including classic recipes, such as Corn Soup, Aromatic Crispy Duck, Pickled Mustard Greens and Red Bean Paste Pancakes. Brimming with inspirational photographs, cook's tips and variations, this is the essential volume for all lovers of spicy and aromatic food.
• From the vibrant metropolises of Chengdu and Xi'an to
the spectacular rice terraces of the Yangzte basin, explore
west China's ancient cuisine in this stunning new book
• Discover the sizzle of Sichuan peppercorns, spicy chillies
and pungent aromatics in this collection of 75 authentic
recipes, including Chrysanthemum Fish Hot Pot, Chilli
Squid, Crispy Chilli Beef and Dan Dan Noodles
• Chapters cover all the courses, including fiery soups
and dim sum, fresh fish and shellfish, tender poultry,
aromatic meat, classic rice and noodles, piquant
vegetable dishes and unusual sweet things
• An informative introduction traces the history of western
Chinese food culture and provides an illustrated guide
to the ingredients, tools and equipment you will need
• This irresistible volume is brought to life with more
than 370 mouthwatering photographs, and step-by-step
instructions ensure perfect results each time
• Includes nutritional information for each recipe
Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is a consultant editor on the cuisine of South East Asia for Wine and Dine magazine. Terry taught cooking in Singapore from 1975-1982, and went on to teach South East Asian cooking for eight years in Ken Lo's Kitchen in London. He has written more than 20 cookbooks, and currently divides his time between conducting private cookery courses, writing and editing, as well as devising recipes.
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
