Chow!
Secrets of Chinese Cooking Cookbook
Seiten
2020
ACC Art Books (Verlag)
978-1-78884-075-0 (ISBN)
ACC Art Books (Verlag)
978-1-78884-075-0 (ISBN)
New edition of the classic, bestselling traditional Chinese cookbook, a staple in Chinese and US kitchens for 83 years. Contains 75 easy recipes. Text in English and Chinese.
The provinces of China are united by
their love of a good meal. Each has their own specialties and methods
of preparation - all of which are, of course, purported to be 'the
best'. Rather than attempting to cover the entirety of Chinese cuisine,
this charming little book instead focuses on recipes born from melding
the author's favourite family menus with tips on traditional preparation
and table etiquette as dictated by Confucius 2500 years ago. The result
is an informative and delicious peek into the Chinese food culture of
the early twentieth century. Requiring only minimal materials and
expertise, the recipes are accessible and flavourful, while the insights
into traditional Chinese eating customs will be of use for travellers
hoping to dine authentically while abroad.
Chow!
guides the reader through the basics - how to wash rice, serve tea and
make noodles from scratch - before introducing them to a variety of
dishes based around meat, seafood and vegetables. Whether you seek
familiar tastes or adventurous dishes, Chow! has it all: from stuffed mushrooms and fried rice to minced pigeon, crab fat with green vegetables and duck tongue soup.
Text in English and Chinese.
The provinces of China are united by
their love of a good meal. Each has their own specialties and methods
of preparation - all of which are, of course, purported to be 'the
best'. Rather than attempting to cover the entirety of Chinese cuisine,
this charming little book instead focuses on recipes born from melding
the author's favourite family menus with tips on traditional preparation
and table etiquette as dictated by Confucius 2500 years ago. The result
is an informative and delicious peek into the Chinese food culture of
the early twentieth century. Requiring only minimal materials and
expertise, the recipes are accessible and flavourful, while the insights
into traditional Chinese eating customs will be of use for travellers
hoping to dine authentically while abroad.
Chow!
guides the reader through the basics - how to wash rice, serve tea and
make noodles from scratch - before introducing them to a variety of
dishes based around meat, seafood and vegetables. Whether you seek
familiar tastes or adventurous dishes, Chow! has it all: from stuffed mushrooms and fried rice to minced pigeon, crab fat with green vegetables and duck tongue soup.
Text in English and Chinese.
Dolly Chow is the daughter of Sir Shouson Chow, a well-known Qing Dynasty official, financier and international scholar who was one of the first students chosen by the Chinese government to attend an American university. Raised in Shanghai, Dolly was a renowned hostess who introduced many Western officials to the tastes of Chinese cooking. She published the first edition of Chow! in 1936, in both English and Chinese.
| Erscheinungsdatum | 31.01.2022 |
|---|---|
| Reihe/Serie | China Culture Perspectives |
| Zusatzinfo | 65 Illustrations, black and white |
| Verlagsort | Woodbridge |
| Sprache | chinesisch; englisch |
| Maße | 125 x 185 mm |
| Gewicht | 590 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-78884-075-5 / 1788840755 |
| ISBN-13 | 978-1-78884-075-0 / 9781788840750 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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