The Food and Cooking of Sichuan and West China by Terry Tan
Sichuan, known as 'the land of plenty', is home to a sizzling cuisine that has become a favourite around the world. Terry Tan explores the diverse landscapes and cultures of West China. Following an insightful introduction, 75 recipes cover many famous dishes, including classic recipes, such as corn soup and aromatic crispy duck.
Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is a consultant editor on the cuisine of South East Asia for Wine and Dine magazine. Terry taught cooking in Singapore from 1975-1982, and went on to teach South East Asian cooking for eight years in Ken Lo's Kitchen in London. He has written more than 20 cookbooks, and currently divides his time between conducting private cookery courses, writing and editing, as well as devising recipes.
| SKU | Unavailable |
| ISBN 13 | 9781903141816 |
| ISBN 10 | 1903141818 |
| Title | The Food and Cooking of Sichuan and West China |
| Author | Terry Tan |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Anness Publishing |
| Year published | 2011-12-07 |
| Number of pages | 128 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |