Taste Asia Magazine Interview with Chef Jianxing Xiao, YEYE (Paperback)

Langue : anglais

Edité par Newyox Press, 2026

1642264687 / 9781642264685

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Paperback. Every issue of Taste Asia is built around one simple idea: food becomes more meaningful when we understand the people, traditions and stories behind it. In this fifth issue, that idea takes us across countries, regions, restaurants and generations.Our cover star, Chef Jianxing Xiao, represents one part of that journey. Professionally trained in Yangzhou and Shanghai before continuing his career in London, Jianxing brings together Huaiyang and Shanghai traditions, family influences and years of professional experience. At YEYE, handmade noodles, pan-fried buns and patiently prepared broths reflect a respect for craftsmanship, while his approach also recognises the importance of making traditional flavours accessible to London's diverse dining audience. Jianxing's story is one of craftsmanship, determination and respect for heritage. Professionally trained in Yangzhou and Shanghai before continuing his career in London's fine-dining kitchens, he has brought those experiences together at YEYE, creating food rooted in the traditions of Huaiyang and Shanghai cooking while remaining approachable to London's remarkably diverse dining audience. But this edition reaches far beyond one chef or one restaurant.China provides an important thread throughout the issue. We explore why there is no single definition of "Chinese food", looking at the remarkable differences between Sichuan, Cantonese, Shanghai, Hunan and northern Chinese cooking. Geography, climate, ingredients and local traditions have created a culinary culture whose diversity cannot be understood through only a handful of familiar dishes. We also highlight Chinese restaurants across England that are keeping traditions alive while introducing diners to regional flavours, handmade techniques and contemporary interpretations. Elsewhere, we turn to travel, books, events and new ideas. CelebrASIA returns to Battersea Power Station with more than 35 food and drink vendors alongside music, film, workshops and cultural programming. We also look at Bunta Beer, a new non-alcoholic Indian craft lager created to complement spice-led cuisine, and explore books that take readers deeper into the food cultures of China, Vietnam and Japan. That, ultimately, is what Taste Asia is about: not one cuisine, one country or one definition of Asian food, but an extraordinary collection of flavours, places, people and stories.Welcome to the fifth issue of Taste Asia. As we continue our passionate journey to discover the UK's hidden culinary treasures and celebrate the heart of our vibrant food scene, we are thrilled to bring you a collection of stories that capture the true essence of global gastronomy. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

N° de réf. du vendeur 9781642264685

Titre
Taste Asia Magazine Interview with Chef Jianxing Xiao, YEYE (Paperback)
Auteur
Taste Asia
Éditeur
Newyox Press
Année de publication
2026
État de l'article
new
Reliure
Paperback
Langue
anglais
ISBN à 10 chiffres
1642264687
ISBN à 13 chiffres
9781642264685
Édition
5ème Édition

Grand Eagle Retail

Bensenville, IL, Etats-Unis

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 12 octobre 2005

Frais d'expédition à l'intérieur de ce pays : Etats-Unis

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