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

Huang, Ching-He, Hom, Ken

ISBN 10: 1849904987 / ISBN 13: 9781849904988

Published by Penguin Random House, 2014

About this Item

Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Seller Inventory # GRP72701733

Bibliographic Details

• Title: Exploring China: a Culinary Adventure : 100 Recipes from Our Journey
• Publisher: Penguin Random House
• Publication Date: 2014
• Language: English
• ISBN 10: 1849904987
• ISBN 13: 9781849904988
• Binding: Hardcover
• Condition: Good
• Weight: 2.403 pounds

About this title

Synopsis

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.

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.