Food and Cooking of Sichuan and West China by Terry Tan (Hardcover, 2011)

Name: Food and Cooking of Sichuan and West China by Terry Tan (Hardcover, 2011)
Brand: Anness Publishing

Anness Publishing

Food and Cooking of Sichuan and West ChinaAuthor(s): Terry Tan\nFormat: Hardback\nPublisher: Anness Publishing, United Kingdom\nImprint: Aquamarine\nISBN-13: 9781903141816, 978-1903141816\nSynopsis\nThis title presents 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, explore west China's ancient cuisine in this stunning new book. Discover the sizzle of Sichuan peppercorns, spicy chillies and pungent aromatics in this collection of 75 authentic recipes, including Chrysanthemum Fish Hot Pot, Chilli Squid, Crispy Chilli Beef and Dan Dan Noodles. Chapters cover all the courses, including fiery soups and dim sum, fresh fish and shellfish, tender poultry, aromatic meat, classic rice and noodles, piquant vegetable dishes and unusual sweet things. There is an informative introduction that traces the history of western Chinese food cult.