A Taste of China: The Definitive Guide to Regional Cooking (Pavilion Classic Cookery)

This book is a treasure. It delights the eyes with its beautiful photographs of rural China; it delights the spirit with its thoughtful exploration of Chinese culinary tradition; it delights the mind with careful teachings on the important ingredients and methods of Chinese cookery, and finally it delights the tongue with foods that are healthy, nourishing and fantastically pleasing to the palate. In short, I love this book. Steamed chicken with ginger scallion sauce, red cooked tofu, stir fried corn, gaozi dumpling soup, farmhouse chive and egg omelets, and many more I have now made so many times, over the course of a decade (or more) that I know them by heart, yet still I pull this book down off my shelf to revisit it like and old friend. Track down a copy of this beautiful book and explore it slowly. You will never regret your decision, a cookbook cannot be any better. Aloha! Table of Contents......Page 2 Introduction:......Page 4 > For Optimal Viewing:......Page 5 Cashew Chicken......Page 6 Shrimp Toast......Page 7 Moo Goo Gai Pan......Page 8 General Tsao's Chicken......Page 9 Hunan Beef......Page 10 Barbecued Spareribs......Page 11 Fried Rice......Page 12 Hot and Sour Soup......Page 13 Foo Yung......Page 14 Shrimp with Snow Peas......Page 15 Egg Rolls......Page 16 Hoisin Beef & Scallion Rolls......Page 17 Kung Pao Chicken......Page 18 Lo Mein......Page 19 Fried Won Tons......Page 20 Empress Chicken Wings......Page 21 Mandarin Pancakes......Page 22 Sesame Chicken......Page 23 Orange Beef......Page 24 Pork with Broccoli in Oyster Sauce......Page 25 Garlic Chicken......Page 26 Fortune Cookies......Page 27 Cantonese Roast Duck......Page 28 Bean Sprout Salad......Page 29 Almond Biscuits......Page 30 A Taste of China combines a lively and informative narrative with authentic recipes from Ken Hom's travels within mainland China. His journey takes him from the private homes of family and friends, through the food stalls in bustling urban markets, to the local restaurants and tea houses. Ken travelled to almost every region of China and in this book presents a sense of the history, culture, and lives of the Chinese people. Here are recipes from all the regions of China—Green Beans stir fried with Chilli from Sichuan, Wonton Noodle Soup from Canton, and Fantasy Pork from Yunnan. Seasoned with glimpses into everyday Chinese life, A Taste of China is a glorious and rare culinary journey to enjoy and savor. 'The Taste of China' combines a lively and informative narrative with authentic recipes from Hom's travels within mainland China. His journey takes him from the private homes of family and friends, through the food stalls in bustling urban markets, to the local restaurants and tea houses. Featuring more than ninety recipes, Ken Hom's 'A Taste of China' offers a glimpse into Chinese culinary life, from the methods used in humble peasant kitchens to those employed by the Chinese Imperial Court In spite of the saying that you can't go home again, you can.