The Food of China: A Journey for Food Lovers by Nina Simonds and Deh-Ta Hsiung and Kay Halsey and Lulu Grimes

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Notes about this book

  • StevieHolland on March 23, 2014

    Possibly my favourite cookbook. I hadn't realised how authentic the recipes were until I started getting into chinese in a big way. Here's a link to a few of the things I've done from this great book.

Notes about Recipes in this book

  • Scallion pancakes

    • chefpatty on April 11, 2015

      scallionsall-purpose flouroilroasted sesame oil

  • Sichuan-style spicy eggplant

    • Ganga108 on March 04, 2021

      This is a delightful dish. Spicy, soy-saucey, and wonderful. We love steamed eggplant so it ticked all our boxes. Used Laoganma Chilli Black Bean Sauce which is a standard at our place.

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  • ISBN 10 1740454634
  • ISBN 13 9781740454636
  • Published Jun 01 2005
  • Format Paperback
  • Page Count 296
  • Language English
  • Edition New edition
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and histories. Explore one of the world's great cuisines from the Peking duck restaurants of Beijing, to the kitchens of Shanghai, through the tea gardens of Hangzhou to the dim sum chefs of Hong Kong.

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