Food of China

Kenneth Law · Lee Cheng Meng

2015年11月 · Tuttle Publishing

電子書

112

頁數

符合資格

評分和評論未經驗證瞭解詳情

關於這本電子書

The cuisine of China is widely regarded as one of the finest in the world. This collection of recipes, gathered from the top kitchens of this vast country, presents an exciting range of regional dishes. Included are spicy Sichuan favorites, refined dishes fit for an emperor's table, robust Mongolian fare, and creative Cantonese cuisine. An extensive array of popular foods including appetizers, dips, soups, noodles, and rice dishes enables the reader to participate in China's fascinating history and fast-paced modern era.

關於作者

The recipes in this book were produced by chefs from several hotels in China. The three master chefs featured in this volume are Kenneth Law in Beijing, Lee Cheng Meng in Shanghai and Max Zhang in Xiamen.

Luca Invernizzi Tettoni, an internationally acclaimed photographer, lived and worked in Asia from 1973 until 2013. Among his many books on Asian culture are Tropical Asian Style, Thai Style, and Filipino Style .