Land of Fish and Rice
Recipes from the Culinary Heart of China
Seiten
2016
WW Norton & Co (Verlag)
978-0-393-25438-9 (ISBN)
WW Norton & Co (Verlag)
978-0-393-25438-9 (ISBN)
2017 Nominee for James Beard Cookbook Award: International
2017 Nominee for IACP Cookbook Award: International
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 harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.
Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)
2017 Nominee for IACP Cookbook Award: International
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 harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.
Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)
Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award–winning and best-selling books include The Food of Sichuan, Shark’s Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.
| Erscheinungsdatum | 31.08.2016 |
|---|---|
| Zusatzinfo | 116 photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 198 x 254 mm |
| Gewicht | 1270 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-393-25438-0 / 0393254380 |
| ISBN-13 | 978-0-393-25438-9 / 9780393254389 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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