All Under Heavenasian artmuseum store
Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, this is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries’ worth of culinary texts, as well as her own years working, eating and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes — from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork — written with clear, step-by-step instructions, this book serves as both a handbook for the novice and a source of inspiration for the veteran chef.
- Author: Carolyn Phillips
- Size: 10.2" x 8.3"
- Pages: 524
- Publication: 2016