The Food and Cooking of China中国美食与烹饪 阿里云 lit azw3 txt pdf caj 下载 在线

Chinese cooking is one of the world's oldest continuous culinary traditi***, developed over the course of four thousand years. A subject of profound importance for countless generati*** of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and c***umption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regi*** of China, Hong Kong, and Taiwan.

"Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!"

"Francine Halvorsen's travel through Asia, exploring the relati***hip between food and culture are chronicled in this fascinating book. Along with a detailed de*ion of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book."

PREFACE

INTRODUCTION

CHAPTER 1: CHINESE HISTORY

CHAPTER 2: FROM CHANG'AN INTO XI'AN

CHAPTER 3: BEIJING AND THE NORTH

CHAPTER 4: SHANGHAI AND THE EAST

CHAPTER 5: SICHUAN, HUNAN, GUILIN, AND THE WEST

CHAPTER 6: GUANGDONG (CANTON) AND THE SOUTH

CHAPTER 7: XIANGGANG (HONG KONG)

CHAPTER 8: TAIPEI. TAIWAN

CHAPTER 9: HERBAL SPECIALTIES

CHAPTER 10: VEGETARIAN CUISINE

CHAPTER 11: TEA AND YUM CHA

CHAPTER 12: KI***HEN AND TABLE

CHAPTER 13: INGREDIENTS

GLOSSARY

DIRECTORY

GENERAL INDEX

RECIPE INDEX

FRANCINE HALVORSEN is a professional food c***ultant, writer, and artist. She has a degree in East Asian studies from Columbia University. She has lived and traveled extensively in various countries and c***iders herself fortunate to have been invited to

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A vivid account of a rich culinary legacy . . .A fabulous collection of 100 delicious, authentic recipes Chinese cooking is one of the world's oldest continuous culinary traditi***, developed over the course of four thousand years. A subject of profound importance for countless generati*** of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and c***umption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regi*** of China, Hong Kong, and Taiwan. "Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!" —Jacques Pépin Author, teacher, and host of the PBS-TV series, Today's Gourmet "Francine Halvorsen's travel through Asia, exploring the relati***hip between food and culture are chronicled in this fascinating book. Along with a detailed description of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book." — Martin Yan Television Host, "Yan Can Cook"