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The Food and Cooking of Sichuan and West China: 75 Regional Recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi

0/5 ( ratings)

Sichuan, known as 'the land of plenty', is home to a sizzling cuisine that has become a favourite around the world. Terry Tan explores the diverse landscapes and cultures of West China. Following an insightful introduction, 75 recipes cover many famous dishes, including classic recipes, such as corn soup and aromatic crispy duck.

Language: English

Pages: 160

Format: Hardcover

Release: February 16, 2012

ISBN 13: 9781903141816

The Food and Cooking of Sichuan and West China: 75 Regional Recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi

0/5 ( ratings)

Sichuan, known as 'the land of plenty', is home to a sizzling cuisine that has become a favourite around the world. Terry Tan explores the diverse landscapes and cultures of West China. Following an insightful introduction, 75 recipes cover many famous dishes, including classic recipes, such as corn soup and aromatic crispy duck.

Language: English

Pages: 160

Format: Hardcover

Release: February 16, 2012

ISBN 13: 9781903141816

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