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 tothe spectacular rice terraces of the Yangzte basin, explorewest China’s ancient cuisine in this stunning new book • Discover the sizzle of Sichuan peppercorns, spicy chilliesand pungent aromatics in this collection of 75 authenticrecipes, including Chrysanthemum Fish Hot Pot, ChilliSquid, Crispy Chilli Beef and Dan Dan Noodles • Chapters cover all the courses, including fiery soupsand dim sum, fresh fish and shellfish, tender poultry,aromatic meat, classic rice and noodles, piquantvegetable dishes and unusual sweet things • An informative introduction traces the history of westernChinese food culture and provides an illustrated guideto the ingredients, tools and equipment you will need • This irresistible volume is brought to life with morethan 370 mouthwatering photographs, and step-by-stepinstructions ensure perfect results each time • Includes nutritional information for each recipe
This book title, The Food and Cooking of Sichuan and West China (75 regional recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi, in over 370 photographs), ISBN: 9781903141816, by Terry Tan, published by Lorenz Books (February 16, 2012) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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