The food and cooking of Sichuan and West China : 75 regional recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi, in over 370 photographs
From the vibrant metropolises of Chengdu and Xi'an to the spectacular rice terraces of the Yangzte basin, this book lets you explore west China's ancient cuisine. It helps you discover the sizzle of Sichuan peppercorns, spicy chillies and pungent aromatics, including Chrysanthemum Fish Hot...
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| Format: | Book |
| Language: | English |
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London :
Aquamarine ,
c2011
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Table of Contents:
- . Geography and climate
- 2. History
- 3. Cuisine
- 4. Festivals and celebrations
- 5. Kitchen equipment
- 6. Classic ingredients
- 7. Soups and dim sum
- 8. Fish and shellfish
- 9. Poultry
- 10. Meat
- 11. Rice and noodles
- 12. Vegetables
- 13. Sweet things
- 13. Suppliers