China: The Cookbook

Author: Kei Lum Chan, Kei Lum Chan

Stock information

General Fields

  • : $59.95 AUD
  • : 9780714872247
  • : Phaidon
  • : Phaidon Press
  • : September 2016
  • : 59.95
  • : September 2016
  • :
  • : books

Special Fields

  • : Kei Lum Chan, Kei Lum Chan
  • : Hardback
  • :
  • :
  • :
Barcode 9780714872247
9780714872247

Description

The definitive cookbook bible of the world's most popular and oldest cuisine In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the eight major regions and twelve minor regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world.

Author description

With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.