Land of Fish and Rice Recipes from the Culinary Heart of China Fuchsia Dunlop 9780393254389 Books Read online XCQ

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2017 Nominee for James Beard Cookbook Award International
2017 Nominee for IACP Cookbook Award International

The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.

Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

116 photographs
Fuchsia Dunlop,Land of Fish and Rice Recipes from the Culinary Heart of China,W. W. Norton Company,0393254380,Regional Ethnic - Chinese,Chinese cooking.,Cookbooks,Cookbooks.,Cooking, Chinese,Cooking, Chinese.,Asian,CHINESE COOKERY,COOKING / Regional Ethnic / Asian,COOKING / Regional Ethnic / Chinese,China,Cooking,Cooking / Wine,Cooking/Regional Ethnic - Asian,GENERAL,General Adult,Non-Fiction,Regional Ethnic - Asian,United States

Land of Fish and Rice Recipes from the Culinary Heart of China Fuchsia Dunlop 9780393254389 Books Reviews :

2017 Nominee for James Beard Cookbook Award International
2017 Nominee for IACP Cookbook Award International

The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.

Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

116 photographs

Fuchsia Dunlop,Land of Fish and Rice Recipes from the Culinary Heart of China,W. W. Norton Company,0393254380,Regional Ethnic - Chinese,Chinese cooking.,Cookbooks,Cookbooks.,Cooking, Chinese,Cooking, Chinese.,Asian,CHINESE COOKERY,COOKING / Regional Ethnic / Asian,COOKING / Regional Ethnic / Chinese,China,Cooking,Cooking / Wine,Cooking/Regional Ethnic - Asian,GENERAL,General Adult,Non-Fiction,Regional Ethnic - Asian,United States

Land of Fish and Rice Recipes from the Culinary Heart of China [Fuchsia Dunlop] on . strong2017 Nominee for James Beard Cookbook Award Internationalbr / 2017 Nominee for IACP Cookbook Award International/strong The lower Yangtze region

 

Product details Hardcover 368 pages Publisher W. W. Norton & Company; 1 edition (October 18, 2016) Language English ISBN-10 0393254380

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