A01=Margot Zhang
A12=Zhao En Yang
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asia
Author_Margot Zhang
Author_Zhao En Yang
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bean
bok
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cabbage
Cantonese
Category1=Non-Fiction
Category=WBN
chicken
chilli
congee
COP=Canada
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duck
dumpling
egg
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fish
hot
Hunan
Language_Spanish
noodle
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pancake
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pork
Price_€10 to €20
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rice
roll
sauce
scallion
shrimp
Sichuan
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soup
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spicy
stir-fry
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tofu
Tso
umami
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wok
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Product details
- ISBN 9780228105152
- Dimensions: 178 x 229mm
- Publication Date: 12 Nov 2024
- Publisher: Firefly Books Ltd
- Publication City/Country: CA
- Product Form: Paperback
- Language: Spanish
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In China, our authors say, one is saluted in any venue with the question, “Have you eaten?” This simple phrase suggests how deeply anchored nourishment is in Chinese daily life. Food is about sustenance, but also communication of love and respect. A meal is about food but also memories and friendship.
This book is the fourth in a series of illustrated guides to Asian cuisines and food culture. In it, you will find: An introduction to the three important daily meals; Utensils from chopsticks to bamboo steamers and woks; Cutting and chopping tools and techniques; Sauces and broths; Ingredients like bok choi, oyster sauce, kumquats and chillies.
Then a rundown on the eight regional Chinese cuisines, which are very different from Hunan to Szechuan: Main ingredients: wontons and noodles, rice in all its forms, mushrooms and sprouts; The principal proteins: pork, chicken and tofu; Chinese herbal medicines and foods that cure; Street food, dishes for special occasions and cakes for birthdays (steamed sponge cake, mooncake).
Charming full-colour illustrations show every kind of ingredient and dish, from the familiar to the unusual, and depict people in authentic situations enjoying food in their homes, at restaurants and on the street. The colour illustrations of vegetables, utensils and labels make this guide very easy to follow for the novice and a warm reminder for readers of Chinese heritage.
Margot Zhang is the author of Chinese Cuisine.
