n/a Fuchsia Dunlop: Every Grain of Rice

Cover: 9781408802526 | Every Grain of Rice | Simple Chinese Home Cooking | n/a Fuchsia Dunlop

Dekorationsartikel gehören nicht zum Leistungsumfang.

Sprache: Englisch

25,10 €*

inkl. MwSt.

Versandkostenfrei per Post / DHL

auf Lager, Lieferzeit 1-2 Werktage

Kategorien:

Der Artikel ist nicht in deutscher Sprache verfasst.
Die Sprache der Produktbeschreibung und Details kann in Englisch angegeben sein. Sollten Sie Verständnisprobleme haben, wenden Sie sich gerne an uns.

Beschreibung

Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role.

Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles.

Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies.

With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

Über den Autor

Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. She has written for publications including theFinancial Times, the New Yorker and the Observer, and has appeared on Gordon Ramsay's The F-Word and The Food Programme on BBC Radio 4. Her previous books include the award-winning Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking and Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. She speaks, reads and writes Chinese, and she lives in East London.

[...] / [...]

Zusammenfassung

Sichuan Cookery won the Jeremy Round Award for Best First Book; Shark's Fin and Sichuan Pepper won both the Jane Grigson Award in the US and the Kate Whitman Award in the UK. Fuchsia is also an award-winning journalist

Erscheinungsjahr:	2012
Genre:	Kochen & Backen
Rubrik:	Essen & Trinken
Thema:	Länderküchen
Medium:	Buch
Inhalt:	352 S.
ISBN-13:	9781408802526
ISBN-10:	140880252X
Sprache:	Englisch
Einband:	Gebunden
Autor:	Dunlop, n/a Fuchsia
Hersteller:	Bloomsbury Publishing PLC
Maße:	260 x 200 x 38 mm
Von/Mit:	n/a Fuchsia Dunlop
Erscheinungsdatum:	07.06.2012
Gewicht:	1,202 kg

Ähnliche Produkte