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LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China
LAND OF FISH AND RICE - Recipes from the Culinary Heart of China

LAND OF FISH AND RICE - Recipes from the Culinary Heart of China

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The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice' (鱼米之乡). For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavors such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.

Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies - some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork.

Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.

Author Fuchsia Dunlop
Publisher Bloomsbury Publishing; 1st edition (28 July 2016)
Details 19.7 x 3.5 x 25.2 cm/368 pages

Hardcover
Awards 2016 Cookbook of the Year ― Guild of Food Writers

 2016 Food Book Award ― Andre Simon

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