Classic Chinese Cooking
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Classic Chinese Cooking

Classic Chinese Cooking

By
Danny Chan (Author)  

Hardback

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This book is the ultimate celebration of Chinese cooking, featuring traditional and authentic recipes that are sure to delight. A selection of over 150 mouthwatering recipes include a host of established family favourites, such as piquant Hot and Sour Soup and crunchy and addictive Mini Spring Rolls, as well as less familiar recipes including dainty Pork and Nut Dumplings and light and elegant Braised Carp in Ginger Sauce. The book also explores the ingredients and traditions of the cuisine in a dedicated directory of the Chinese kitchen. This section looks in detail at the tools that are unique to the Chinese chef, and the varied ingredients that make up the fine balance of flavour, texture and colour in Chinese cooking. Lavishly illustrated throughout with over 250 beautiful photographs this is a vital resource for any cook looking to expand their repertoire, put away the takeaway menu and fully experience the delights of home-made Chinese cuisine. 250 colour photographs
Danny Chan, the consultant editor for this volume, is an experienced cook, food writer and editor. Hailing from China, Danny has traveled extensively throughout the world, and enjoys sampling its many flavours and tastes for inspiration in his cooking. For this volume he has brought together delicious and authentic recipes from a team of expert cookery writers.
  • Contributor: Danny Chan
  • Imprint: Lorenz Books
  • ISBN13: 9780754823537
  • Number of Pages: 224
  • Format: Hardback
  • Publisher: Anness Publishing
  • Release Date: 2011-11-15
  • Binding: Hardback
  • Biography: Danny Chan, the consultant editor for this volume, is an experienced cook, food writer and editor. Hailing from China, Danny has traveled extensively throughout the world, and enjoys sampling its many flavours and tastes for inspiration in his cooking. For this volume he has brought together delicious and authentic recipes from a team of expert cookery writers.

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