The Guide to Chinese Cooking
A Journey Through China's Favourite Dishes
Seiten
2025
DK (Verlag)
978-0-241-71564-2 (ISBN)
DK (Verlag)
978-0-241-71564-2 (ISBN)
Discover China’s rich and varied culinary landscape with the ultimate guide to Chinese cookery filled with recipes to recreate your favourite Chinese takeaway dishes.
From Cantonese classics to the bold and spicy flavours of Sichaun, and Dim Sum from Hong Kong, explore the vast array of culinary regions, ingredients, techniques, and traditions with 120 recipes from across China. From mouthwatering Asian classics such as Mapo Tofu, Char Siu, and Dan Dan Noodles to everyday staples, such as Steamed Eggs, Beef Congee, and Cheung Fun, there are simple and easy recipes to recreate beloved and timeless dishes at home. With chapters that get to the heart of key ingredients, you can discover an endless variety of noodles, ways to bring out the best in tofu, countless different types of dumpling to shape and fold, and how to cook perfect rice. “Good to Know” tips provide handy shortcuts to expand your skillset and give greater context to the culinary traditions of such a diverse country.
With an emphasis on everyday cooking and eating, The Guide to Chinese Cooking distills 5,000 years of Asian history and food culture into a comprehensive and accessible guide for Chinese food made easy, so that everyone can enjoy well-balanced, seasonal, and delicious favourites at home.
From Cantonese classics to the bold and spicy flavours of Sichaun, and Dim Sum from Hong Kong, explore the vast array of culinary regions, ingredients, techniques, and traditions with 120 recipes from across China. From mouthwatering Asian classics such as Mapo Tofu, Char Siu, and Dan Dan Noodles to everyday staples, such as Steamed Eggs, Beef Congee, and Cheung Fun, there are simple and easy recipes to recreate beloved and timeless dishes at home. With chapters that get to the heart of key ingredients, you can discover an endless variety of noodles, ways to bring out the best in tofu, countless different types of dumpling to shape and fold, and how to cook perfect rice. “Good to Know” tips provide handy shortcuts to expand your skillset and give greater context to the culinary traditions of such a diverse country.
With an emphasis on everyday cooking and eating, The Guide to Chinese Cooking distills 5,000 years of Asian history and food culture into a comprehensive and accessible guide for Chinese food made easy, so that everyone can enjoy well-balanced, seasonal, and delicious favourites at home.
Author: Handa Cheng was born and lived in China in the Jiangnan region until the age of 11, before moving to Paris. Having made a career in UX design, he decided to devote himself to his passion: Chinese cuisine. Through his instagram (46.7K subscribers, @chifan_paris), his newsletter, and the food tours he leads in Paris, he shares his knowledge with as many people as possible. Photography: Franck Juery lives and works in Paris. He works as a freelance photographer mainly for publishing, the music industry, the press, communication and advertising.
| Erscheinungsdatum | 15.05.2025 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 211 x 266 mm |
| Gewicht | 1237 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 0-241-71564-4 / 0241715644 |
| ISBN-13 | 978-0-241-71564-2 / 9780241715642 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Softcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 28,90
