Classic Food of China by Yan-Kit So
This is a celebration of one of the world's most glorious cuisines. The more than 150 recipes cross the boundaries from region to region and range from regal court dishes to earthy peasant fare. They include the traditional, the familiar and the unusual, and embrace the whole gamut of Chinese cooking techniques, from steaming to stir-frying, and from pickling to reconstituting. They also encompass the great variety of ingredients, indigenous and foreign, that give Chinese cooking its distinctive flavour.
Yan-kit So (1933-2001) was a well-known Chinese cookery expert who successfully demonstrated her special techniques and recipes at leading London cookery schools, including Leith's School of Food and Wine. Born in Chungshan, China, raised and educated in Hong Kong, and later in London, Yan-kit spent some time in India and the United States but lived most of her life in London. She is the author of numerous books and articles on Chinese cuisine and has contributed recipes and features on regional cooking to Robert Carrier's Kitchen. She held a PhD in history from the University of London and translated several Chinese short stories for publication by the Chinese University of Hong Kong.
| SKU | Unavailable |
| ISBN 13 | 9780333569078 |
| ISBN 10 | 0333569075 |
| Title | Classic Food of China |
| Author | Yan-Kit So |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Pan Macmillan |
| Year published | 1994-09-23 |
| Number of pages | 400 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |