The Food and Cooking of South China: Discover the Vibrant Flavors of Cantonese, Shantou, Hakka and Island Cuisine
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In this stunning new book, Terry Tan traces the history and development of both the people and the cuisines of south China. Starting with an in-depth look at the geography, climate and history, he goes on to explore the regional cuisines, festivals and celebrations that distinguish towns within the provinces, and provides an expert guide to the most common ingredients, tools and techniques used to create the array of fabulous dishes on offer. There then follows a wonderful collection of 75 recipes that evoke the tastes and textures of traditional southern Chinese cooking.
Format:Hardcover
Language:English
ISBN:190314163X
ISBN13:9781903141632
Release Date:July 2009
Publisher:Lorenz Books
Length:160 Pages
Weight:0.50 lbs.
Dimensions:0.8" x 9.3" x 11.0"
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