Land of Fish and Rice
Recipes from the Culinary Heart of China
'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine - and her book makes us fall in love too' Claudia Roden'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken HomThe Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring…
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Produktdetails
- ISBN: 978-1-5266-1785-9
- EAN: 9781526617859
- Produktnummer: 32912054
- Verlag: Bloomsbury UK
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Seitenangabe: 368 S.
- Plattform: EPUB
- Masse: 123'688 KB
- Abbildungen: Colour Illustrations throughout
Über den Autor
Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. She has written for publications including theFinancial Times, the New Yorker and the Observer, and has appeared on Gordon Ramsay's The F-Word and The Food Programme on BBC Radio 4. Her previous books include the award-winning Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking and Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. She speaks, reads and writes Chinese, and she lives in East London. fuchsiadunlop.com / @fuchsiadunlop
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