Mandarin Food and Cooking
Language: English
Published by Anness Publishing Jan 2014, 2014
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
US$ 28.68
Quantity: 1 available
Add to basketItem description from seller
Neuware - This title features 75 regional recipes from Beijing and Northern China. From the modern restaurants of Beijing to the home kitchens of Heilongjiang, Jilin, Liaoning, Hebei, Shanxi and Shandong, this book brings together traditional Mandarin cuisine and the foods of the northern provinces. You can discover world-famous dishes and unusual local recipes, including Lotus Leaf Dumplings, Braised Quails, Stewed Spare Ribs, Sliced Beef and Bamboo Shoots, Mandarin Pancakes and Caramelized Apples. A concise introduction provides all the information you need to understand the origins and history of Mandarin food and cooking, with a helpful guide to the essential ingredients, tools and equipment you will need. 370 delightful photographs by Martin Brigdale include a mouthwatering picture of each finished dish, making it easy to achieve success with every recipe. Nutritional information is provided throughout. From majestic Beijing and the awe-inspiring Great Wall to ancient Buddhist temples and the vast Yellow River, northern China is historically, geographically and culturally diverse. The Beijing school of cooking contains recipes from the imperial kitchens of the Forbidden City, but is also influenced by the vast, unforgiving lands to the north. In this fascinating new book, Terry Tan explores the varied dishes that make up the menus of northern China. There are 75 authentic recipes from Beijing and the surrounding provinces, with chapters covering soups and dim sum; fish and shellfish; poultry; meat and game; pancakes, breads and noodles; vegetables, and sweet things. This sumptuous book makes Chinese food accessible to every cook. From the modern restaurants of Beijing to the homekitchens of Heilongjiang, Jilin, Liaoning, Hebei, Shanxiand Shandong, this book brings together traditionalMandarin cuisine and the foods of the northern provinces Discover world-famous dishes and unusual localrecipes, including Lotus Leaf Dumplings, Braised Quails,Stewed Spare Ribs, Sliced Beef and Bamboo Shoots,Mandarin Pancakes and Caramelized Apples A concise introduction provides all the information youneed to understand the origins and history of Mandarinfood and cooking, with a helpful guide to the essentialingredients, tools and equipment you will need 370 delightful photographs by Martin Brigdale include amouthwatering picture of each finished dish, making iteasy to achieve success with every recipe Nutritional information is provided throughout.…
Seller Inventory # 9781908991003
- Title
- Mandarin Food and Cooking
- Author
- Terry Tan
- Publisher
- Anness Publishing Jan 2014
- Publication year
- 2014
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1908991003
- ISBN 13
- 9781908991003
- Item weight
- 1,034 grams
- Dimensions
- 289x235x22 mm
• From the modern restaurants of Beijing to the home
kitchens of Heilongjiang, Jilin, Liaoning, Hebei, Shanxi
and Shandong, this book brings together traditional
Mandarin cuisine and the foods of the northern provinces
• Discover world-famous dishes and unusual local
recipes, including Lotus Leaf Dumplings, Braised Quails,
Stewed Spare Ribs, Sliced Beef and Bamboo Shoots,
Mandarin Pancakes and Caramelized Apples
• A concise introduction provides all the information you
need to understand the origins and history of Mandarin
food and cooking, with a helpful guide to the essential
ingredients, tools and equipment you will need
• 370 delightful photographs by Martin Brigdale include a
mouthwatering picture of each finished dish, making it
easy to achieve success with every recipe
• Nutritional information is provided throughout
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.
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|---|---|---|
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