Exploring China: A Culinary Adventure: 100 Recipes from Our Journey

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9781849904988: Exploring China: A Culinary Adventure: 100 Recipes from Our Journey

Ken and Ching cooked their way across China, searching for exciting new flavors and culinary ideas as well as the ultimate recipes for standard favorites—this book is the result

Ken Hom and Ching-He Huang teamed up for a once in a lifetime culinary journey to explore the food of their homeland, looking for the old, the new, and the unexpected. They arrive in Beijing to examine the influences of the West on traditional Imperial cuisine and talk to cutting-edge chefs about their take on Peking Duck. They cook with local families, en route to discovering the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar, before traveling to Sichuan Province, China's gastronomic capital. But this is more than a culinary journey; this is a homecoming for Ken and Ching, and they make their own pilgrimages to Guangdong and Fujian to discover their personal and culinary roots. Ching admires Ken's experience and knowledge, while Ken respects Ching's modern influences. Together they bring a unique and authoritative perspective on Chinese food that will surprise and inform. Includes dual measurements.

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About the Author:

Ken Hom began his culinary career in his uncle's Chicago restaurant at the age of 11, before eventually moving on to teach at California's Culinary Academy. He now has 25 years of experience as a BBC television chef and has written more than 30 cookbooks, including Foolproof Chinese Cooking, Foolproof Thai Cooking, and Ken Hom's Quick Wok. Ching-He Huang is a Taiwanese-born cook and the author of Chinese Food Made Easy, for which she won a Gourmand World Cookbook Award. She has hosted many food shows, including the Emmy-nominated Easy Chinese, Easy Chinese: San Francisco, and Easy Chinese: New York and L.A.

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Book Description Ebury Publishing, United Kingdom, 2014. Hardback. Book Condition: New. 248 x 190 mm. Language: English . Brand New Book. Ken Hom and Ching-He Huang have transformed the way we cook and eat Chinese food. In this exciting new cookbook and TV series, they journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected. China s emergence as one of the world s most influential cultures has ignited our interest in this enigmatic country, but Ken and Ching also have their own quests to explore. They arrive in Beijing to explore the influences of the West on traditional Imperial cuisine and talk to cutting-edge chefs about their take on Peking Duck. They cook with local families, en route to discover the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar before travelling to Sichuan Province, China s gastronomic capital. But this is more than a culinary journey, this is a homecoming for Ken and Ching, and they make their own pilgrimages to Guangdong and Fujian to discover their personal and culinary roots. Ching admires Ken s experience and knowledge, while Ken respects Ching s modern influences. Together they bring a unique and authoritative perspective on Chinese food that will surprise and inform. Bookseller Inventory # CBL9781849904988

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Book Description Ebury Publishing, United Kingdom, 2014. Hardback. Book Condition: New. 248 x 190 mm. Language: English . Brand New Book. Ken Hom and Ching-He Huang have transformed the way we cook and eat Chinese food. In this exciting new cookbook and TV series, they journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected. China s emergence as one of the world s most influential cultures has ignited our interest in this enigmatic country, but Ken and Ching also have their own quests to explore. They arrive in Beijing to explore the influences of the West on traditional Imperial cuisine and talk to cutting-edge chefs about their take on Peking Duck. They cook with local families, en route to discover the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar before travelling to Sichuan Province, China s gastronomic capital. But this is more than a culinary journey, this is a homecoming for Ken and Ching, and they make their own pilgrimages to Guangdong and Fujian to discover their personal and culinary roots. Ching admires Ken s experience and knowledge, while Ken respects Ching s modern influences. Together they bring a unique and authoritative perspective on Chinese food that will surprise and inform. Bookseller Inventory # CBL9781849904988

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Book Description BBC Books. Book Condition: New. 2014. Hardcover. The authors have transformed the way we cook and eat Chinese food. In this title, they arrive in Beijing to explore the influences of the West on traditional Imperial cuisine and talk to chefs about their take on Peking Duck. It covers their journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected. Num Pages: 272 pages, col. Illustrations, col. ports. BIC Classification: 1FPC; WBN. Category: (G) General (US: Trade); (J) Children / Juvenile. Dimension: 249 x 197 x 28. Weight in Grams: 1096. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781849904988

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