Hong Kong Food City
Seiten
2018
Murdoch Books (Verlag)
978-1-76052-771-6 (ISBN)
Murdoch Books (Verlag)
978-1-76052-771-6 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
Around the island in 80 recipes - part travel experience, part food immersion.
To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots.
To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots.
Born in Malaysia and fluent in both Mandarin and Cantonese, Tony Tan trained at La Varenne, France, and Leiths School of Food and Wine in the UK. He has presented master classes and been guest chef at hotels and restaurants throughout Australia, China, Malaysia, Vietnam, New Zealand and Spain, including the Ritz in Madrid and Alambique, one of Spain's top cooking schools. He was an international judge at Hong Kong's premier Chinese cuisine challenge, The Best of the Best Culinary Competition. He writes for magazines and newspapers in Australia and internationally and comments regularly in the media on food and wine.
| Erscheinungsdatum | 18.02.2018 |
|---|---|
| Verlagsort | Millers Point |
| Sprache | englisch |
| Maße | 205 x 260 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-76052-771-8 / 1760527718 |
| ISBN-13 | 978-1-76052-771-6 / 9781760527716 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
die Rezeptgeheimnisse der Großmütter
Buch | Hardcover (2025)
Südwest (Verlag)
CHF 36,90
ein Jahr in meiner italienischen Küche
Buch | Hardcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 44,90
