Description |
466 pages : map ; 23 cm |
Summary |
"Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland." --Publisher. |
Note |
Includes Chinese characters and words with English translation. |
Bibliography |
Includes bibliographical references and index. |
Subject |
Cooking, Chinese -- History.
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|
Food writing.
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Genre |
Travel writing.
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Added Title |
Story of Chinese food |
ISBN |
9780393867138 |
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0393867137 |
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