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THE FOOD AND COOKING OF CHINA 中国食物和烹饪书籍详细信息
- 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：130.50
- 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：
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 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.” — Martin Yan Television Host，“Yan Can Cook.”
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"
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