This trip through 300 years of Chinese culinary history presents the theories and beliefs of the sages, philosophers, politicians, literary figures and poets who, rather than the labouring cooks, forged the patterns of eating and set culinary conventions. Including more than 150 recipes, which cross the boundaries from region to region and range between regal court dishes and earthly peasant fare, it brings to life centuries of Chinese tradition with recipes newly interpreted for present-day tastes. Illustrated with specially commissioned photographs, it covers the whole gamut of Chinese cookery techniques, from steaming to stir-frying and from pickling to reconstructing and encompasses the wealth of ingredients, indigenous and foreign, that give Chinese cooking its distinctive flavour.
- ISBN10 0333576713
- ISBN13 9780333576717
- Publish Date November 1992
- Publish Status Out of Print
- Out of Print 12 October 1995
- Publish Country GB
- Publisher Pan Macmillan
- Imprint Macmillan
- Format Hardcover
- Pages 288
- Language English