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Synopsis
Modern Chinese food has come a long way from the traditional favourites that we order by rote from our local takeaway. China?s culinary traditions are continually evolving to create a new and exciting cuisine that can best be described as fusion. In China
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About the Author
Ching-He Huang has lived in Taiwan, South Africa and London. After graduating with a first class degree in economics, she set up her own business, Fuge Ltd, selling a range of fresh, healthy Chinese food and soft drinks. Ching has presented two TV series, Ching's Kitchen (UKTV), and Chinese Food in Minutes, (Channel 5). She is also the author of: Chinese Food Made Easy (2008) and Chinese Food in Minutes (2009). www.chinghehuang.com
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- PublisherKyle Books
- Publication date2011
- ISBN 10 1856269612
- ISBN 13 9781856269612
- BindingPaperback
- Number of pages160
- Rating
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China Modern: 100 Cutting-Edge, Fusian-Style Recipes for the 21st Century
Published by
Kyle Books - Canada Only, 2011
ISBN 10: 1856269612
ISBN 13: 9781856269612
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China Modern: 100 Cutting-edge, Fusian-style Recipes for the 21st Century
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China Modern: 100 Cutting-edge, Fusian-style Recipes for the 21st Century
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China Modern: 100 Cutting-edge, Fusian-style Recipes for the 21st Century
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Octopus Publishing Group, United Kingdom, London, 2010
ISBN 10: 1856269612
ISBN 13: 9781856269612
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Paperback
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. Modern Chinese food has come a long way from the traditional favourites that we order by rote from our local takeaway. China's culinary traditions are continually evolving to create a new and exciting cuisine that can best be described as fusion. In China Modern, Ching-He Huang explores these new influences and challenges conventional perceptions of Chinese food. She looks at how dishes have been reinvented, drawing on inspiration from Japan, Thailand and Vietnam as well as Europe. Healthy eating is also integral, with cooking techniques moving away from deep-frying to steaming, pan-frying, boiling, grilling and even baking! Ching-He looks at home cooking from the less well-known provinces in China such as Hunan and Szechuan (most of the food we know as Chinese originated in Hong Kong), as well as how those takeaway favourites should really be cooked. Delicious recipes include Lemon Monkfish, Ginger, Chilli and Soy Steamed Scallops, Peking Duck Sushi, Vegetable Bao and Chocolate Sesame Balls. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR002790412
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China Modern: 100 Cutting-edge, Fusian-style Recipes for the 21st Century
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China Modern: 100 Cutting-edge, Fusian-style Recipes for the 21st Century
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China Modern: 100 Cutting-edge, Fusian-style Recipes for the 21st Century
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China Modern: 100 Cutting-edge, Fusian-style Recipes for the 21st Century
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China Modern : 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century
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Condition: Good. New. Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. Seller Inventory # GRP67985997
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