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The Food and Cooking of China: An Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan - Couverture souple

Halvorsen, Francine

 
9780471110552: The Food and Cooking of China: An Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan
Couverture souple
ISBN 10 : 0471110558 ISBN 13 : 9780471110552
Editeur : Houghton Mifflin Harcourt, 1996

Synopsis

A vivid account of a rich culinary legacy . . .A fabulous collection of 100 delicious, authentic recipes

Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China, Hong Kong, and Taiwan.

"Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!" --Jacques Pepin Author, teacher, and host of the PBS-TV series, Today's Gourmet

"Francine Halvorsen's travel through Asia, exploring the relationship between food and culture are chronicled in this fascinating book. Along with a detailed description of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book." -- Martin Yan Television Host, "Yan Can Cook"

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

FRANCINE HALVORSEN is a professional food consultant, writer, and artist. She is a graduate of Columbia University and President of Studio Foods, which develops new food products for the gourmet consumer market. Well known for her stylish catering and distinctive events, she has also coached numerous start-up food entrepreneurs.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Houghton Mifflin Harcourt
Date d'édition
1996
Langue
anglais
ISBN 10 
0471110558
ISBN 13 
9780471110552
Reliure
Broché
Nombre de pages
226
Coordonnées du fabricant
non disponible
Personne responsable
non disponible