000			02999nam a22003137a 4500
999			_c47730 _d47730
003			CITU
005			20220531160940.0
008			191127b ||||| |||| 00| 0 eng d
020			_a9781908991003
020			_a1908991003
020			_a9781908991294
020			_a1908991291
040			_aCITU LRAC _beng
041			_aeng
050			_aTX724.5
082			_a641.5951
100			_aTan, Terry _eauthor
245			_aMandarin food and cooking: _b75 authentic regional recipes from northern China/ _cTerry Tan; Photography by Martin Brigdale
264		1	_aLeicestershire, LE: _bAquamarine, _c[2013].
300			_a160 pages: _bcolor illustrations; _c21 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes indexes. Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is a consultant editor on the cuisine of South-East Asia for Wine and Dine magazine. Terry taught cooking in Singapore from 1975–1982, then taught South-East Asian cooking for eight years in Ken Lo's Kitchen in London. He has written over 20 cookbooks, and currently divides his time between conducting private cooking courses, writing and editing, and devising recipes.
520			_a• From the modern restaurants of Beijing to the home kitchens of Heilongjiang, Jilin, Liaoning, Hebei, Shanxi and Shandong, this book brings together traditional Mandarin cuisine and the foods of the northern provinces • Discover world-famous dishes and unusual local recipes, including Lotus Leaf Dumplings, Braised Quails, Stewed Spare Ribs, Sliced Beef and Bamboo Shoots, Mandarin Pancakes and Caramelized Apples • A concise introduction provides all the information you need to understand the origins and history of Mandarin food and cooking, with a helpful guide to the essential ingredients, tools and equipment you will need • 370 delightful photographs by Martin Brigdale include a mouthwatering picture of each finished dish, making it easy to achieve success with every recipe • Nutritional information is provided throughout From majestic Beijing and the awe-inspiring Great Wall to ancient Buddhist temples and the vast Yellow River, northern China is historically, geographically and culturally diverse. The Beijing school of cooking contains recipes from the imperial kitchens of the Forbidden City, but is also influenced by the vast, unforgiving lands to the north. In this fascinating new book, Terry Tan explores the varied dishes that make up the menus of northern China. There are 75 authentic recipes from Beijing and the surrounding provinces, with chapters covering soups and dim sum; fish and shellfish; poultry; meat and game; pancakes, breads and noodles; vegetables, and sweet things. This sumptuous book makes Chinese food accessible to every cook.
650		0	_aCooking, Chinese.
655		7	_aCookbooks. _2lcgft
942			_2ddc _cBK