Description - The Food and Cooking of China by Francine Halvorsen
A vivid account of a rich culinary legacy ...A fabulous collection of 100 delicious, authentic recipes Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China, Hong Kong, and Taiwan. "Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!"
--Jacques Pepin Author, teacher, and host of the PBS-TV series, Today's Gourmet "Francine Halvorsen's travel through Asia, exploring the relationship between food and culture are chronicled in this fascinating book. Along with a detailed description of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book." -- Martin Yan Television Host, "Yan Can Cook"
Buy The Food and Cooking of China by Francine Halvorsen from Australia's Online Independent Bookstore, Boomerang Books.
(226mm x 160mm x 15mm)
John Wiley & Sons Inc
Publisher: Houghton Mifflin Harcourt Publishing Company
Country of Publication:
Book Reviews - The Food and Cooking of China by Francine Halvorsen
Author Biography - Francine Halvorsen
FRANCINE HALVORSEN is a professional food consultant, writer, and artist. She has a degree in East Asian studies from Columbia University. She has lived and traveled extensively in various countries and considers herself fortunate to have been invited to share meals at some of the finest tables and best kitchens in the world. Her other books include Catering Like a Pro.