Description
Discover 'Invitation to a Banquet,' a dazzling exploration of Chinese gastronomy and its rich cultural tapestry. Share the epic tale of the world's most sophisticated culinary tradition, expertly articulated by James Beard Award-winning writer Fuchsia Dunlop. This beautifully crafted book showcases thirty authentic Chinese dishes, revealing their history, philosophy, and the techniques that make Chinese cuisine unique.
From fragrant mapo tofu to succulent Dongpo pork and delicate knife-scraped noodles, each chapter offers a detailed look at these beloved dishes while uncovering the myriad influences that have shaped them. Chinese cuisine is not only one of the most cherished global traditions but also one of the least understood. Dunlop’s immersive journey invites food lovers to meet local chefs, gourmets, and home cooks, uncovering the stories behind iconic dishes and the fascinating ingredients that accentuate them.
With stunning descriptions and a blend of historical scholarship, 'Invitation to a Banquet’ serves both as a tantalizing cookbook and a captivating culinary narrative. Perfect for cooks, food enthusiasts, and anyone curious about Chinese heritage and dining culture, this book is an essential addition to any culinary library.
Delivery Information: For orders within New Zealand, expect delivery within 3-5 business days. International shipping options are available at checkout and delivery times may vary.
Condition: BRAND NEW
ISBN: 9780241516980
Format: Paper over boards
Year: 2023
Publisher: Penguin UK
Description:
The epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishes
Chinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication - but today that is beginning to change.
In this book, the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine. Meeting local food producers, chefs, gourmets and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is made, cooked, eaten and considered in its homeland.
Weaving together historical scholarship, mouth-watering descriptions of food and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.
From fragrant mapo tofu to succulent Dongpo pork and delicate knife-scraped noodles, each chapter offers a detailed look at these beloved dishes while uncovering the myriad influences that have shaped them. Chinese cuisine is not only one of the most cherished global traditions but also one of the least understood. Dunlop’s immersive journey invites food lovers to meet local chefs, gourmets, and home cooks, uncovering the stories behind iconic dishes and the fascinating ingredients that accentuate them.
With stunning descriptions and a blend of historical scholarship, 'Invitation to a Banquet’ serves both as a tantalizing cookbook and a captivating culinary narrative. Perfect for cooks, food enthusiasts, and anyone curious about Chinese heritage and dining culture, this book is an essential addition to any culinary library.
Delivery Information: For orders within New Zealand, expect delivery within 3-5 business days. International shipping options are available at checkout and delivery times may vary.
Condition: BRAND NEW
ISBN: 9780241516980
Format: Paper over boards
Year: 2023
Publisher: Penguin UK
Description:
The epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishes
Chinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication - but today that is beginning to change.
In this book, the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine. Meeting local food producers, chefs, gourmets and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is made, cooked, eaten and considered in its homeland.
Weaving together historical scholarship, mouth-watering descriptions of food and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.