My China: A Feast for All the Senses Hardcover – 8 Nov 2007
Customers Who Bought This Item Also Bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
The Sunday Telegraph, 15th June "Kwong writes with a chatty, easy style, and her enthusiasm for Chinese food bounces off the pages… the book is packed with excellent recipes and beautiful photographs of market stalls and mountain kitchens."
Sainsbury's Magazine, August 08 "Beautifully packaged, with a red and gold cover and printed on lovely matt paper, this is an addictive, utterly absorbing feast of treats - definitely not to be missed."--This text refers to an out of print or unavailable edition of this title.
About the Author
Kylie Kwong was born in Sydney to a fourth-generation Australian-Chinese family. She learned the fundamentals of Cantonese cooking at her mother's side, and then went on to hone her skills with several of Australia's most respected chefs. After working at some of Sydney's finest restaurantsRockpool, Wockpool and Restaurant ManfrediKylie realised her dream of pouring her heart and soul into her own restaurant, billy kwong, in Sydney's Surry Hills."
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
Curious, no, greedy by the raving reviews and luscious photographs I found elsewhere on the web --my appetite had been woken but I thought I yet needed more research-- I went and bought this book. Somebody even warned in the reviews that it was mainly a travel book; but hey, I love and admire the work of Jeffrey Alford as well. Who doesn't want some travels with the cooking, after all; is there an art more ethnic that has travelled to so many different homes?
Upon receiving it I would not look my disappointment in the eyes; I really did need a new book on chinese cookery, and this was supposed to be it. To be clear: I own the book on Sichuan food, Sichuan Cookery, by Fuchsia Dunlop, which is priceless, a treasure on my shelf, but it stays in Sichuan; I own her Revolutionary Chinese Cookbook, The Revolutionary Chinese Cookbook, but that stays in Hunan; I own Ken Hom's journey through his homeland, The Taste of China; but where is the book that embraces simple things, street snacks, noodle dishes, from Han mainland, and still manages to enhance my knowledge of the culture from which I'm cooking?!?
This was not going to be that book. It is vast, and the journey Kylie made is impressive.Read more ›
A lot of the dishes are likely to end up tasting the same, I think. They lack subtlety and fragrance.
Sorry Kylie - I think you can do better.
Most Recent Customer Reviews
I have made a lot of the recipes from this book over the past few years and every one has been stunning and a major hit with friends. Read morePublished on 8 Oct. 2009 by N. P. Ashford
This follows on from her TV series with fabulous recipes and endearing stories of her visit to her ancestral homeland. Read morePublished on 16 Aug. 2009 by Big Dave