Floyd's China by Keith Floyd

  • Duck and cabbage soup (page 39)

    from Floyd's China Floyd's China by Keith Floyd

    • Categories: Soups; Chinese
    • Ingredients: root ginger; bok choi; duck; sea salt; black pepper; duck giblets
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  • ISBN 10 0007385838
  • ISBN 13 9780007385836
  • Published Jun 03 2010
  • Page Count 192
  • Language English
  • Edition ePub ed
  • Countries United Kingdom
  • Publisher HarperCollins Publishers (Digital)
  • Imprint Collins

Publishers Text

Coinciding with an exciting new television series on Discovery Channel, Floyd explores the cuisine of the enormous continent of China. He travels to different regions bringing to our attention a vast range of food types. Floyd immerses himself in Chinese culture and traditions, mixing with the locals, buying produce from the markets, bartering with the shopkeepers, and doing lots of sightseeing as well as cooking! We share in all these experiences and are told interesting anecdotes along the way. Floyd dispels the illusion that there is only one sort of Chinese cuisine. On the contrary, from one city to another, the gastronomy can vary greatly. Floyd concentrates on the food of Beijing, Shanghai, Guangdong and Sichua. Different cooking methods are demonstrated i.e. stir-frying, pan-frying, deep-frying, baking, blanching, smoking and drying and steaming. He explains the ingredients and seasonings that create bitter, sweet, sour, spicy, salty, rich, or fresh flavours. In keeping with his typical style, Floyd shares his enjoyment of the various tastes and textures achieved from these different techniques.

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