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Every Grain of Rice: Simple Chinese Home Cooking
Fuchsia Dunlop trained as a chef in China's leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. …
Invitation to a Banquet: The Story of Chinese Food
Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction …
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, "has done more to explain real Chinese cooking to non-Chinese cooks than …
Land of Fish and Rice: Recipes from the Culinary Heart of China
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 …
Food of Sichuan
A Finalist for the 2020 James Beard Foundation Cookbook Award (International)New York Times "e;Holiday Books 2019-Cooking"e; * NPR "e;Favorite Books of 2019"e; * …