A ground-breaking introduction to Chinese home cooking

A ground-breaking introduction to Chinese home cooking

Zusatztext Focusing on what Chinese people eat at home! Dunlop offers healthy! cost-conscious and delicious recipes that are easy enough to make midweek Informationen zum Autor Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. She has written for publications including the Financial Times , the New Yorker and the Observer , and has appeared on Gordon Ramsay's The F-Word and The Food Programme on BBC Radio 4. Her previous books include the award-winning Sichuan Cookery , Every Grain of Rice: Simple Chinese Home Cooking and Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China . She speaks, reads and writes Chinese, and she lives in East London. fuchsiadunlop.com / @fuchsiadunlop Klappentext 'Delicious and authentic Chinese food made clear, easy and accessible. Brilliant' Jamie Oliver Want delicious, healthy and authentic Chinese food at home without relying on a takeaway? Then look no further. In Every Grain of Rice , internationally renowned Fuchsia Dunlop is inspired by the vibrant and healthy home cooking of southern China, where meat and fish are enjoyed in moderation and vegetables play the starring role. Many of the recipes require few ingredients and are brilliantly easy to make, so try your hand at blanched choy sum with sizzling oil , Hangzhou broad beans with ham , pock-marked old woman's bean curd or steamed chicken with shiitake mushrooms , or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles . With a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies, this is an essential volume for anyone who wants to master Chinese food at home. A ground-breaking introduction to Chinese home cooking Zusammenfassung A ground-breaking introduction to Chinese home cooking...

Focusing on what Chinese people eat at home, Dunlop offers healthy, cost-conscious and delicious recipes that are easy enough to make midweek

Vorwort
A ground-breaking introduction to Chinese home cooking

Autorentext

Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. She has written for publications including theFinancial Times, the New Yorker and the Observer, and has appeared on Gordon Ramsay's The F-Word and The Food Programme on BBC Radio 4. Her previous books include the award-winning Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking and Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. She speaks, reads and writes Chinese, and she lives in East London.

fuchsiadunlop.com / @fuchsiadunlop

Klappentext

'Delicious and authentic Chinese food made clear, easy and accessible. Brilliant' Jamie Oliver

Want delicious, healthy and authentic Chinese food at home without relying on a takeaway? Then look no further. In Every Grain of Rice, internationally renowned Fuchsia Dunlop is inspired by the vibrant and healthy home cooking of southern China, where meat and fish are enjoyed in moderation and vegetables play the starring role.

Many of the recipes require few ingredients and are brilliantly easy to make, so try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's bean curd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles.

With a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies, this is an essential volume for anyone who wants to master Chinese food at home.

Zusammenfassung
A ground-breaking introduction to Chinese home cooking