Mandarin food and cooking: 75 authentic regional recipes from northern China/ Terry Tan; Photography by Martin Brigdale

Includes indexes.

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, then
taught South-East Asian cooking for eight years in Ken
Lo's Kitchen in London. He has written over 20 cookbooks,
and currently divides his time between conducting private
cooking courses, writing and editing, and devising recipes.

• From the modern restaurants of Beijing to the home
kitchens of Heilongjiang, Jilin, Liaoning, Hebei, Shanxi
and Shandong, this book brings together traditional
Mandarin cuisine and the foods of the northern provinces
• Discover world-famous dishes and unusual local
recipes, including Lotus Leaf Dumplings, Braised Quails,
Stewed Spare Ribs, Sliced Beef and Bamboo Shoots,
Mandarin Pancakes and Caramelized Apples
• A concise introduction provides all the information you
need to understand the origins and history of Mandarin
food and cooking, with a helpful guide to the essential
ingredients, tools and equipment you will need
• 370 delightful photographs by Martin Brigdale include a
mouthwatering picture of each finished dish, making it
easy to achieve success with every recipe
• Nutritional information is provided throughout
From majestic Beijing and the awe-inspiring Great Wall
to ancient Buddhist temples and the vast Yellow River,
northern China is historically, geographically and culturally
diverse. The Beijing school of cooking contains recipes
from the imperial kitchens of the Forbidden City, but is
also influenced by the vast, unforgiving lands to the north.
In this fascinating new book, Terry Tan explores the varied
dishes that make up the menus of northern China. There
are 75 authentic recipes from Beijing and the surrounding
provinces, with chapters covering soups and dim sum; fish
and shellfish; poultry; meat and game; pancakes, breads and
noodles; vegetables, and sweet things. This sumptuous
book makes Chinese food accessible to every cook.