Shanghai food and cooking: 75 authentic regional recipes from eastern China/ Terry Tan; photography by Martin Brigdale

By: Tan, Terry [author]
Language: English Publisher: Leicestershire, LE: Acquamarine, [2013]Description: 160 pages: color illustrations; 21 cmContent type: text Media type: unmediated Carrier type: unmediatedISBN: 9781903141915; 9781908991300Subject(s): Cooking, Chinese -- Shanghai style | Food -- ChineseGenre/Form: Cookbooks.DDC classification: 641.5951 LOC classification: TX724.5
Contents:
Geography and climate -- History -- Regional cooking -- Festivals and customs -- Tools and equipment -- Classic ingredients -- Soups and dim sum -- Fish and shellfish -- Poultry -- Meat -- Rice and noodles -- Vegetables and eggs -- Sweet things.
Summary: From the ultra-modern restaurants of Shanghai to the ancient culinary traditions of Jiangsu, Jiangxi, Zhejiang, Fujian and Anhui, the cuisines of eastern China are an intriguing and diverse mix of glorious tastes and textures • Explore the cuisine of this lesser-known area of China, in a stunning collection of 75 authentic recipes, including Sweet Turnip Dumplings, Fried Fish Balls, Beggar’s Chicken, Salt and Pepper Spare Ribs, and Jia Jiang Noodles • A concise introduction uncovers the history of eastern Chinese food and cooking, with a helpful guide to the essential ingredients, tools and equipment you will need • 370 exquisite photographs include a mouthwatering picture of each finished dish and step-by-step sequences • Full nutritional information is provided for every recipe The dynamic cityscape of Shanghai sits in startling contrast to the ancient irrigated rice fields of the Yangtze river delta, revealing the varied landscape of eastern China. Known for centuries as ‘the land of fish and rice’, the coastal location and the fertile land has long provided plentiful ingredients to be turned into fragrant and elegant dishes. In this enticing new book, Terry Tan guides the reader through the culinary history of Shanghai and eastern China, with 75 traditional recipes, including Rice Wine Chicken, Sweetand-Sour Spare Ribs, Lion’s Head Pork Balls, and Yangzhou Fried Rice. Beautifuly illustrated in 370 photographs, this book is a feast for the eyes as well as the palate.
Tags from this library: No tags from this library for this title. Log in to add tags.
    Average rating: 0.0 (0 votes)
Item type Current location Home library Call number Status Date due Barcode Item holds
BOOK BOOK COLLEGE LIBRARY
COLLEGE LIBRARY
ASIANA-Gen Ref 		641.5951 T1532 2013 (Browse shelf) Available CITU-CL49948
Total holds: 0

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. Terry has written
more than 20 cookbooks, and currently divides his time
between conducting private cooking courses, writing and
editing, and devising recipes.

Includes indexes.

Geography and climate --
History --
Regional cooking --
Festivals and customs --
Tools and equipment --
Classic ingredients --
Soups and dim sum --
Fish and shellfish --
Poultry --
Meat --
Rice and noodles --
Vegetables and eggs --
Sweet things.

From the ultra-modern restaurants of Shanghai to the
ancient culinary traditions of Jiangsu, Jiangxi, Zhejiang,
Fujian and Anhui, the cuisines of eastern China are an
intriguing and diverse mix of glorious tastes and textures
• Explore the cuisine of this lesser-known area of China,
in a stunning collection of 75 authentic recipes, including
Sweet Turnip Dumplings, Fried Fish Balls, Beggar’s Chicken,
Salt and Pepper Spare Ribs, and Jia Jiang Noodles
• A concise introduction uncovers the history of eastern
Chinese food and cooking, with a helpful guide to the
essential ingredients, tools and equipment you will need
• 370 exquisite photographs include a mouthwatering
picture of each finished dish and step-by-step sequences
• Full nutritional information is provided for every recipe

The dynamic cityscape of Shanghai sits in startling contrast
to the ancient irrigated rice fields of the Yangtze river delta,
revealing the varied landscape of eastern China. Known for
centuries as ‘the land of fish and rice’, the coastal location
and the fertile land has long provided plentiful ingredients
to be turned into fragrant and elegant dishes. In this
enticing new book, Terry Tan guides the reader through the
culinary history of Shanghai and eastern China, with 75
traditional recipes, including Rice Wine Chicken, Sweetand-Sour Spare Ribs, Lion’s Head Pork Balls, and Yangzhou
Fried Rice. Beautifuly illustrated in 370 photographs, this
book is a feast for the eyes as well as the palate.

600-699

There are no comments for this item.

to post a comment.