The Food and Cooking of South China
Discover the vibrant flavors of Cantonese, Shantou, Hakka and Island cuisine
By Terry Tan
2009
First Published
4.00
Average Rating
160
Number of Pages
In this stunning new book, Terry Tan traces the history and development of both the people and the cuisines of south China. Starting with an in-depth look at the geography, climate and history, he goes on to explore the regional cuisines, festivals and celebrations that distinguish towns within the provinces, and provides an expert guide to the most common ingredients, tools and techniques used to create the array of fabulous dishes on offer. There then follows a wonderful collection of 75 recipes that evoke the tastes and textures of traditional southern Chinese cooking.
Avg Rating
4.00
Number of Ratings
2
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