Regional Cooking of China

Discover the rich culinary heritage of China with "Regional Cooking of China" by Terry Tan, published by Anness Publishing in 2014. This comprehensive cookbook features 640 pages filled with authentic, tested recipes that showcase classic dishes from the imperial kitchens of Beijing to the charming tea houses of Southern China. Each recipe is meticulously presented with step-by-step instructions and stunning photographs by Martin Brigdale, making it easy for home cooks to recreate these flavorful dishes. Whether you're a seasoned chef or a beginner in the kitchen, this book is a must-have for anyone looking to explore the diverse and delicious world of Chinese cuisine. Perfect as a gift or a personal addition to your cookbook collection, "Regional Cooking of China" invites you to embark on a culinary journey across the regions of China.