Das meinen unsere Kund*innen
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kund*innen durch Ihre Meinung
Erste Bewertung verfassen
- 25%
Every Grain of Rice
Simple Chinese Home Cooking
Buch (Gebundene Ausgabe, Englisch)
25%
sparen
26,99 €
UVP
36,00 €
Beschreibung
Details
Verkaufsrang
17389
Einband
Gebundene Ausgabe
Erscheinungsdatum
07.06.2012
Verlag
Bloomsbury TradeSeitenzahl
352
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role.
Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles.
Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies.
With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles.
Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies.
With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.