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Tasting, smelling and enjoying China - explore the specialties of the metropolises and the regional cuisine: from the South of China, the melting pot of cuisine, to the rich coast provinces in the North, to the palace cuisine of Beijing all the way to the fiery-hot Szechuan dishes and adventurous dishes from the steppe. This thoroughly researched volume lifts the secrets of the Middle Kingdom: What for example hides behind dishes like blister soup", beggar's chicken" or even ants climbing a show more tree"? What does the day of a Chinese worker look like and how is a wedding celebrated? What does a big family in Beijing eat on the weekend and which viands are served to a pilgrim after his visit to a cloister? The authors of this book are sinologists and are well versed in China. They offer many exciting details about the history, customs and tradition as well as the modern life in this country, which changes daily and remains yet closely attached to its past. Authentic Chinese recipes, which were deliberately collected in many provinces for this book, help everybody to conjure hitherto unknown tasty dishes onto the table. Aside from the historical dishes of the imperial cuisine, the most modern creations of the world famous five start chefs are presented. AUTHOR: Kathrin Schlotter is a freelance journalist and author. 1000 colour illustrations show lessTags
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Member Reviews
Although it includes recipes, this is more a book about China and its food, rather than a cookbook. Most of the recipes would be fairly difficult to reproduce in a European kitchen.
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Author Information
1 Work 72 Members
Series
Common Knowledge
- Canonical title
- Culinaria China
- Original publication date
- 2009
Classifications
Statistics
- Members
- 72
- Popularity
- 435,530
- Reviews
- 1
- Rating
- (3.50)
- Languages
- 6 — Czech, Dutch, English, French, German, Spanish
- Media
- Paper
- ISBNs
- 10
- ASINs
- 1
