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The Food and Cooking of China中国美食与烹饪书籍详细信息
- ISBN：9780471110552
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：1996-01
- 页数：226
- 价格：109.00
- 纸张：胶版纸
- 装帧：平装
- 开本：暂无开本
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China, Hong Kong, and Taiwan.
"Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!"
"Francine Halvorsen's travel through Asia, exploring the relationship between food and culture are chronicled in this fascinating book. Along with a detailed de*ion of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book."
书籍目录：
PREFACE
INTRODUCTION
CHAPTER 1: CHINESE HISTORY
CHAPTER 2: FROM CHANG'AN INTO XI'AN
CHAPTER 3: BEIJING AND THE NORTH
CHAPTER 4: SHANGHAI AND THE EAST
CHAPTER 5: SICHUAN, HUNAN, GUILIN, AND THE WEST
CHAPTER 6: GUANGDONG (CANTON) AND THE SOUTH
CHAPTER 7: XIANGGANG (HONG KONG)
CHAPTER 8: TAIPEI. TAIWAN
CHAPTER 9: HERBAL SPECIALTIES
CHAPTER 10: VEGETARIAN CUISINE
CHAPTER 11: TEA AND YUM CHA
CHAPTER 12: KITCHEN AND TABLE
CHAPTER 13: INGREDIENTS
GLOSSARY
DIRECTORY
GENERAL INDEX
RECIPE INDEX
作者介绍：
FRANCINE HALVORSEN is a professional food consultant, writer, and artist. She has a degree in East Asian studies from Columbia University. She has lived and traveled extensively in various countries and considers herself fortunate to have been invited to
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A vivid account of a rich culinary legacy . . .A fabulous collection of 100 delicious, authentic recipes Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China, Hong Kong, and Taiwan. "Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!" —Jacques Pépin Author, teacher, and host of the PBS-TV series, Today's Gourmet "Francine Halvorsen's travel through Asia, exploring the relationship between food and culture are chronicled in this fascinating book. Along with a detailed description of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book." — Martin Yan Television Host, "Yan Can Cook"
书籍真实打分
故事情节：8分
人物塑造：6分
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文字风格：9分
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思想传递：4分
知识深度：3分
知识广度：9分
实用性：6分
章节划分：4分
结构布局：8分
新颖与独特：5分
情感共鸣：7分
引人入胜：8分
现实相关：5分
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事实准确性：9分
文化贡献：5分
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