Land of fish and rice -- Cooking techniques -- A Shanghainese pantry -- Kitchen equipment -- Autumn -- Winter -- Spring -- Summer -- Street food -- Core recipes.
Summary:
In this book, author Betty Liu presents an enchanting and intimate look into this city and its delicious cuisine through 100 recipes and stories, along with more than 150 spectacular photographs. Liu goes beyond the traditional recipes from this exciting region and takes readers into the heart of what defines Chinese food -- the people and their food traditions, as well as the evolution of a dynamic cuisine into the future. Though they hearken back centuries, the dishes are thoroughly modern -- fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discrimination adventurous palate.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.