Land of Fish and Rice: Recipes from the Culinary Heart of China (Anglais) Relié – 28 juillet 2016 Fuchsia Dunlop PDF

Land of Fish and Rice: Recipes from the Culinary Heart of China (Anglais) Relié – 28 juillet 2016 – Land of Fish and Rice: Recipes from the Culinary Heart of China (Anglais) Relié – 28 juillet 2016 est le grand livre que vous voulez. Ce beau livre est créé par Fuchsia Dunlop. En fait, le livre a 163 pages. The Land of Fish and Rice: Recipes from the Culinary Heart of China (Anglais) Relié – 28 juillet 2016 est libéré par la fabrication de Bloomsbury Publishing PLC (28 juillet 2016). Vous pouvez consulter en ligne avec Land of Fish and Rice: Recipes from the Culinary Heart of China (Anglais) Relié – 28 juillet 2016 étape facile. Toutefois, si vous désirez garder pour ordinateur portable, vous pouvez Land of Fish and Rice: Recipes from the Culinary Heart of China (Anglais) Relié – 28 juillet 2016 sauver maintenant.

Book's Cover of Land of Fish and Rice: Recipes from the Culinary Heart of China (Anglais) Relié – 28 juillet 2016

Land of Fish and Rice: Recipes from the Culinary Heart of China (Anglais) Relié – 28 juillet 2016 – 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 the Financial Times, Saveur, 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. ‘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 Hom The 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 onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You’ll be inspired to try classic dishes such as Beggar’s chicken and sumptuous Dongpo pork. Most of the recipes contain readily available ingredients and with Fuchsia’s clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you’ll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China’s most fascinating culinary regions.

Détails de Land of Fish and Rice: Recipes from the Culinary Heart of China (Anglais) Relié – 28 juillet 2016

Titre du livre Land of Fish and Rice: Recipes from the Culinary Heart of China (Anglais) Relié – 28 juillet 2016
Auteur Fuchsia Dunlop
ISBN-10 978-1408802519
Date de sortie 28 juillet 2016
Catégorie Cuisines du monde, Asian Wok Cookery (Livres anglais et étrangers), Chinese Cooking, Food & Wine (Livres anglais et étrangers), Cooking Rice & Grains (Livres anglais et étrangers)
Nom de fichier land-of-fish-and-rice-recipes-from-the-culinary-heart-of-china-anglais-relié-28-juillet-2016.pdf
Taille du fichier 20.08 (La vitesse du serveur actuel est 21.47 Mbps