Great Chinese cuisine. Grandiose journey and 300 recipes from the Middle Kingdom

About the book
The book describes in detail the culinary traditions of China, local geography and history. Talking about classic dishes - from the palace cuisine of Beijing to tea houses of southern China - Terry Tan describes the whole variety of ingredients and preparation methods.

This is a kind of gastronomic tour of the northern, southern, eastern and western regions of China. You will learn about their stories and traditions, ingredients and methods and you can easily prepare any dish by reading step -by -step instructions and inspired by wonderful illustrations. The book also contains famous recipes, such as a duck in Peking and Datlings with pork, and little-known delicacies: a noodles with a lobster, a chicken of a beggar, porridge made of black rice and sweet beans in syrup.

Here you will find hundreds of recipes, many information and 1,500 photos.

For whom this book
For beginners and experienced cooks who want to learn how to cook famous Chinese dishes.

For all those interested in history, traditions and cuisine of the Middle Kingdom.

From the author
Chinese cuisine - the general name of the gastronomic traditions of a huge country, consisting of non -unlike provinces. Dishes are attributed to the Guangdunskaya, Sichuan, Beijing or Shanghai culinary school (geographically, respectively, to the southern, western, northern and eastern regions), but they are divided into smaller territories, and each tradition of each is mixed with the neighbors borrowed. I wanted to study what makes regional kitchens unique and what connects them with other territories in the context of history, traditions and, of course, tastes.

Here you will not only find recipes that you want to repeat in your kitchen, but also get acquainted with the history of their creation. I hope to inspire you to cook delightful Chinese dishes.

About the author
Terry Tan has been engaged in culinary from the age of 15. At this age, he began to help his mother prepare home -made dinners. Terry Tan worked as a columnist in a local newspaper and wrote the first book after moving to London, where he worked as a chef and taught at a culinary school. Tan is a recognized specialist in the kitchen of Southeast Asia and China, worked as the editor-in-chief of the publication of Wine & Dine and gave master classes around the world