Chinese food has the curious distinction of being both one of the world's best-loved cuisines and one of the least understood. In this book, James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from Mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine.
  • Author: Dunlop, Fuschia
  • Publisher: Penguin Books Ltd
  • Format: Hardback
  • Publication Date: 31/08/2023
  • ISBN: 9780241516980
  • B-Code: B068999
  • Illustrated: Illustrations
  • Pages: 400
  • Dimensions: 240x156mm