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Product Description
Product Description
Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and histories. Explore one of the world's great cuisines from the Peking duck restaurants of Beijing, to the kitchens of Shanghai, through the tea gardens of Hangzhou to the dim sum chefs of Hong Kong.
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First Sentence
AN ENORMOUS COUNTRY, WITH A LARGE POPULATION TO FEED AND A DIVERSE GEOGRAPHY AND CLIMATE, CHINA HAS ONE OF THE GREAT CUISINES OF THE WORLD AND EATING PLAYS A MAJOR ROLE IN DAILY LIFE AND IN RITUALS AND FESTIVITIES. Read the first page Browse Sample Pages
Front Cover | Table of Contents | Excerpt | Index | Back Cover
AN ENORMOUS COUNTRY, WITH A LARGE POPULATION TO FEED AND A DIVERSE GEOGRAPHY AND CLIMATE, CHINA HAS ONE OF THE GREAT CUISINES OF THE WORLD AND EATING PLAYS A MAJOR ROLE IN DAILY LIFE AND IN RITUALS AND FESTIVITIES. Read the first page Browse Sample Pages
Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
11 of 11 people found the following review helpful
Format:Hardcover
This is an absolutely beautiful book, which is a pleasure just to pour over. It gives a very good overview of the essentials of Chinese cookery, as well as containing mini-essays on such things as tea, banquets, dimsum, etc. It's recipes cover a wide range of Chinese regions and, for the most part, are clearly set out. My own quibbles with it (as a person who's been cooking Chinese from childhood) are that most of the recipes presuppose a knowledge of how to slice the ingredients and some have rather odd proportions. Also, there is a heavy bias towards a Cantonese cooking style, even in the dishes from other Chinese regions (speaking as a northerner myself). However, apart from these parts, the book provides a sumptious look at eating in China and is worth buying for the illustrations alone!
6 of 6 people found the following review helpful
Format:Hardcover
If any more practical, information-filled and enjoyable anthology of authentic Chinese home cooking exists than "The Food Of China", I have yet to discover it. Our little family group has bought three copies of this wonderful book so that it will be within easy reach at all times. My own copy soon will become the most soy sauce and sesame oil-spotted volume in my cookbook collection. If you want to know how to tuck the tastiest and neatest jiaozi, how to make home-cooking favourites like Grandma's Bean Curd, congee, tea eggs, turnip cake, or even sheng cai bao (stuffed lettuce leaves or san choy bao) and hot-sour soup, this is THE book.
Thank you authors Deh-Ta Hsiung and Nina Simonds for sharing your investigations, knowledge and obvious joy in Chinese cuisine. Please bring out a Kindle edition: iPads and tablets are moving into the kitchen as ideal recipe reference tools.
Thank you authors Deh-Ta Hsiung and Nina Simonds for sharing your investigations, knowledge and obvious joy in Chinese cuisine. Please bring out a Kindle edition: iPads and tablets are moving into the kitchen as ideal recipe reference tools.
2 of 2 people found the following review helpful
Format:Paperback
This is a very nice cookery book, I have cooked a lot of the recipes and they haven't disappointed. However, I have one serious quibble and that is the quality of the production of the book. The binding is so poor that it is already falling apart. I have only owned this book for 6 months and already it is held together with sellotape. It is a real shame because the recipes are worth the price of the book.
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Most Recent Customer Reviews
Nice colorful book but difficult to find ingredients
This book is really nice for understanding the background of the food of China. Lots of descriptions. There are colorful pictures of each dish. Read more
Published 4 months ago by P. Henriksen
Nice recipes, shame about the book
Just to reinforce the sense of disappointment expressed by an earlier reviewer with the physical side of this book - the spine on my copy parted company with the pages after very... Read more
Published 11 months ago by Dune
Informative introduction to cooking chinese
As with all of the food of... series, this one has not disappointed. Enjoyable reading as well as cooking. Recipes are easy to follow, photos are fantastic. Read more
Published 12 months ago by Sandy
More Cantonese then Regional Chinese Dishes
This book is how a cookery book should be designed: big bold pictures of the dishes and text. However what is disappointing is the amount of Cantonese dishes - while looking... Read more
Published 13 months ago by K. C. Man
Comprehensive guide to Chinese cooking
This is an excellent book, with plenty of photos and detailed instructions (the way cook books should be). Read more
Published 24 months ago by KLT
Great introduction to Chinese Food
Every recipe I've tried has been a hit. Really easy to follow, with a good variety of recipes, I use this book on a weekly basis. Brilliant, and looks good too!
Published on 23 July 2009 by Book ready
Recipes and Reference
I found this book a delight! The book is categorized into various Chinese cuisines and provides a history and insight into the origins of each cuisine. Read more
Published on 18 Jun 2009 by S. OWEN
Authenticity made simple
Like most, I buy a lot of cook books but do not end up actually cooking from them. How different with this one. Read more
Published on 3 May 2002 by steve.holland@axon.co.uk
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