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Land of fish and rice recipes from the culinary heart of China

An exploration of techniques and ingredients key to the Jiangnan kitchen collects recipes for dishes that celebrate the culinary delights of the Yangtze region, featuring such dishes as clear-steamed sea bass, fresh soybeans with pickled greens, and dingpo pork.

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Main Author: Dunlop, Fuchsia (Author)
Other Authors: Sugiura, Yuki (Photographer)
Format: Books Print Book
Language:English
Published: New York, NY : W.W. Norton & Company, Inc., 2016.
Edition:First American edition.
Subjects:
Cooking, Chinese.
Cookbooks.
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Summary:An exploration of techniques and ingredients key to the Jiangnan kitchen collects recipes for dishes that celebrate the culinary delights of the Yangtze region, featuring such dishes as clear-steamed sea bass, fresh soybeans with pickled greens, and dingpo pork.
Physical Description:367 pages : color illustrations, map ; 26 cm
Bibliography:Includes bibliographical references and index.
ISBN:9780393254389
0393254380
Author Notes:Fuchsia Dunlop is a James Beard Award-winning author specializing in the cuisines of China, where she trained as a chef. A fluent Chinese speaker, she is the author of several books, including IACP Award finalist Invitation to a Banquet and James Beard Award finalist The Food of Sichuan . She currently lives in London.

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