The Food and Cooking of China: An Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan

by Francine Halvorsen

Book Overview

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...

• Format: Paperback
• Language: English
• ISBN: 0471110558
• ISBN13: 9780471110552
• Release Date: January 1996
• Publisher: Harvest Publications
• Length: 226 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.6" x 6.0" x 9.0"

Customer Reviews

Beyond Column A

If you're having trouble getting past the combination plate, this book will teach your palate how to tickle. I've tried three recipes and look forward to the next as soon as my internist gives the okay. Two chopsticks up!