Ebook The Real Food of China by Leanne Kitchen in EPUB, FB2, DOC

9781742705309
English

1742705308
A TASTE OF CHINA is the definitive guide to home-style Chinese cuisine. Through the authors' personal travels through China came realisation that what is commonly perceived as "Chinese food" in the Western world, is only part of the story, and thus followed the inspiration to celebrate the lesser known, wonderfully diverse aspects of this ancient culture's cooking. There is a growing global appreciation for regional Chinese fare- but it is mostly unrepresented in Chinese restaurants. Kitchen and Suvalko strove to capture the essence of the simple home cooking and explore the variation in cuisine among the different regions. The result is a comprehensive compendium of dishes, divided into chapters by category, including: cold dishes, soups and hotpots, dumplings, breads and noodles, pork, chicken, fish, vegetables and desserts. Readers can delight in fermented foods from Shaoxing, River fish from Jiangxi province, Smoked pork from Hunan, fish dumplings and flat breads from Shandong or bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. With food that is full of flavour, utilizes seasonal produce and is simple to prepare, and beautiful photographs shot on location, A TASTE OF CHINA will challenge everything you thought you knew about Chinese cooking!, A comprehensive and definitive Chinese cookbook that explores and celebrates regional, home-style Chinese cuisine., The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors' personal travels to China and the realization that what is commonly perceived as "Chinese food" in the Western world, is only part of the story. While there is a growing appreciation of regional Chinese food in larger cities outside China, a lot of authentic regional cuisine still goes uncelebrated in Chinese restaurants around the world.This book captures the essence of simple home cooking and the wide variety of food that changes from region to region. Chapters are broken down into food categories including Cold Dishes, Soups and Hotpots, Dumplings, Breads and Noodles, Pork, Chicken, Fish, Vegetables and Desserts. Dishes include fermented foods from Shaoxing, smoked pork from Hunan, Hakka food from Meizhou, Muslim street fare from Xi'an, fresh river fish from Jiangxi province, fish dumplings and flat breads cooked over stones from Shandong and bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. Captured with stunning location photography from each of the visited regions as well as beautiful food photography throughout, The Real Food of China brings a small glimpse of the gutsy, earthy, everyday side of Chinese cooking to light. Food that is incredibly diverse, simple to prepare, full of flavor, and based on seasonal produce and easily procured dry goods. The Real Food of China will change everything you previously thought about traditional Chinese cuisine., The definitive Chinese cookbook that explores and celebrates home-style Chinese cuisine. The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors personal travels to China and the realization that what is commonly perceived as Chinese food in the Western world, is only part of the story. Accompanied with stunning location photography from each of the visited regions as well as beautiful food photography throughout, The Real Food of China brings a small glimpse of the gutsy, earthy, everyday side of Chinese cooking to light. Food that is incredibly diverse, simple to prepare, full of flavor, and based on seasonal produce. The Real Food of China will change everything you previously thought about traditional Chinese cuisine.", Through the authors' personal travels through China came realisation that what is commonly perceived as "Chinese food" in the Western world, is only part of the story, and thus followed the inspiration to celebrate the lesser known, wonderfully diverse aspects of this ancient culture's cooking. There is a growing global appreciation for regional Chinese fare- but it is mostly unrepresented in Chinese restaurants. Kitchen and Suvalko strove to capture the essence of the simple home cooking and explore the variation in cuisine among the different regions. The result is a comprehensive compendium of dishes, divided into chapters by category, including: cold dishes, soups and hotpots, dumplings, breads and noodles, pork, chicken, fish, vegetables and desserts. Readers can delight in fermented foods from Shaoxing, River fish from Jiangxi province, Smoked pork from Hunan, fish dumplings and flat breads from Shandong or bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. With food that is full of flavour, utilizes seasonal produce and is simple to prepare, and beautiful photographs shot on location, A Taste of China will challenge everything you thought you knew about Chinese cooking!

The Real Food of China read DOC, TXT, FB2