China: The Cookbook | 誠品線上

China: The Cookbook

內容簡介

內容簡介 超過650道中式料理，重新定義全世界最受歡迎及最古老的飲食文化飲食文人世家陳紀臨及方曉嵐夫婦聯合撰寫「本書以全新視野深入中國飲食文化，我認為是所有廚藝人士都必須珍藏的作品。」－－榮獲大英帝國官佐勳章、知名主廚及節目主持人／譚榮輝繼暢銷料理書《Mexico: The Cookbook》及《The Nordic Cookbook》後，PHAIDON出版社再度推出全新系列的中國料理書。從1200道中國料理中精選出650道最能代表中國不同地區的特色料理，向世界展示中國5000年歷史沉澱的中國飲食文化。不同於一般的食譜書，本書從地區及飲食文化入手，介紹中國各地的地理、氣後、環境及地區飲食習慣，並對中國傳統烹飪技法詳盡介紹。收錄最受歡迎的中國菜食譜，包括糖醋排骨及港式點心，還有各區知名料理，如福建炒飯和江蘇醉雞等。 The definitive cookbook bible of the world’s most popular and oldest cuisineIn the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and twelve minor regions.China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.

作者介紹

作者介紹 With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.

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