Land of Fish and Riceasian artmuseum store
The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields and mountains to create a cuisine renowned for its delicacy and beauty. Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.
- Author: Fuchsia Dunlop
- Size: 10" x 7.8"
- Pages: 368
- Publication: 2016