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Land of Fish and Rice: Recipes from the Culinary Heart of China
Hardcover - English

The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a "land of fish and rice." For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar's Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China's most fascinating culinary regions.

Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

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ADDITIONAL INFO

ISBN
EAN
9780393254389
Publication Date
18/10/2016
Pages
368
Dimension
24.89cm x 19.56cm x 3.30cm
Age Group
NA to NA
Grades
Not Applicable to Not Applicable
Lexile Level
0
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About Author

Dunlop, Fuchsia
Fuchsia Dunlop is the author of two cookbooks and a memoir. She writes for "The New Yorker", the "Financial Times", and "Saveur". A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London.




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