Land of Fish and Rice

ISBN: 9781408802519
Publication date: 15/07/2016

Publication Date: Late July 2016
The lower Yangtze region, with its modern capital Shanghai, has been known since ancient times as the 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the southern Yangtze larder. Her recipes are a mixture of simple peasant cooking and rich delicacies - some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork. All the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing, stunning location photography and mouth-watering recipe pictures, this is an important new work about one of China's most fascinating regions.

Pages: 368
Author: DUNLOP, FUCHSIA