Tan, Terry
Cantonese food and cooking: 75 authentic regional recipes from southern China/ Terry Tan; Photography by Martin Brigdale - 160 pages: color illustrations; 21 cm.
Terry Tan is an expert in Chinese, Singaporean (Nonya) and
Indonesian food, and is a consultant editor on the cuisine of
South East Asia for Wine and Dine magazine. Terry taught
cooking in Singapore from 1975 1982, and went on to teach
South East Asian cooking for eight years in Ken Lo's Kitchen in
London, as well as teaching at Glynn Christian's culinary theatre
and doing demonstrations for the Sunday Times Food Show, IFE
Olympia and many other events. Terry has written more than
twenty cookbooks, and currently divides his time between
conducting private cookery courses, writing and editing, and
devising recipes for Amoy wok sauces.
Includes indexes.
• Discover the secrets of one of China's great regional
cuisines in 75 authentic dishes
• Contains an irresistible collection of step-by-step
recipes for soups, dim sum, fish and shellfish, poultry,
meat, rice and noodles, vegetables and desserts
• A fascinating introduction reveals the history and
development of southern Chinese cooking, followed
by a visual guide to all the traditional ingredients and
how to use them
• Beautifully illustrated with more than 350 specially
commissioned colour photographs
• Easy-to-follow step-by-step instructions ensure
perfect results every time
• A complete nutritional breakdown is included for
every recipe
In this stunning new book, Terry Tan traces the
history of both the people and the cuisines of south
China. Starting with an in-depth look at the
geography, he goes on to explore the regional
cuisines and celebrations that distinguish towns
within the provinces, and provides an expert guide
to the common ingredients, tools and techniques
used to create the fabulous dishes on offer.
There then follows a collection of 75 recipes that
range from light and flavoursome soups, dim sum
and vegetable accompaniments, to more substantial
dishes made with fish, shellfish, poultry, meat, rice
and noodles. All the classics are covered, including
Shrimp Won Ton Soup, Cantonese Roast Duck,
Mist of Harmony and Almond Jelly, providing a
comprehensive guide to this glorious cuisine.
9781908991317
Cooking, Chinese--Cantonese style.
Food--Chinese.
TX724.5
641.5951
Cantonese food and cooking: 75 authentic regional recipes from southern China/ Terry Tan; Photography by Martin Brigdale - 160 pages: color illustrations; 21 cm.
Terry Tan is an expert in Chinese, Singaporean (Nonya) and
Indonesian food, and is a consultant editor on the cuisine of
South East Asia for Wine and Dine magazine. Terry taught
cooking in Singapore from 1975 1982, and went on to teach
South East Asian cooking for eight years in Ken Lo's Kitchen in
London, as well as teaching at Glynn Christian's culinary theatre
and doing demonstrations for the Sunday Times Food Show, IFE
Olympia and many other events. Terry has written more than
twenty cookbooks, and currently divides his time between
conducting private cookery courses, writing and editing, and
devising recipes for Amoy wok sauces.
Includes indexes.
• Discover the secrets of one of China's great regional
cuisines in 75 authentic dishes
• Contains an irresistible collection of step-by-step
recipes for soups, dim sum, fish and shellfish, poultry,
meat, rice and noodles, vegetables and desserts
• A fascinating introduction reveals the history and
development of southern Chinese cooking, followed
by a visual guide to all the traditional ingredients and
how to use them
• Beautifully illustrated with more than 350 specially
commissioned colour photographs
• Easy-to-follow step-by-step instructions ensure
perfect results every time
• A complete nutritional breakdown is included for
every recipe
In this stunning new book, Terry Tan traces the
history of both the people and the cuisines of south
China. Starting with an in-depth look at the
geography, he goes on to explore the regional
cuisines and celebrations that distinguish towns
within the provinces, and provides an expert guide
to the common ingredients, tools and techniques
used to create the fabulous dishes on offer.
There then follows a collection of 75 recipes that
range from light and flavoursome soups, dim sum
and vegetable accompaniments, to more substantial
dishes made with fish, shellfish, poultry, meat, rice
and noodles. All the classics are covered, including
Shrimp Won Ton Soup, Cantonese Roast Duck,
Mist of Harmony and Almond Jelly, providing a
comprehensive guide to this glorious cuisine.
9781908991317
Cooking, Chinese--Cantonese style.
Food--Chinese.
TX724.5
641.5951