Land Of Fish And Rice by Fuchsia Dunlop
Recipes from the Culinary Heart of China
A richly observed travelogue-cookbook that follows the waterways, markets and home kitchens of China’s prosperous lower-Yangtze region, tracing how rice, freshwater fish, vegetables and delicate sauces shape a cuisine built on balance, seasonality and subtle sweetness; through visits with fishermen, market vendors and family cooks the author combines historical and cultural context with practical recipes and technique, illuminating the region’s slow-braised dishes, light soups, glazed freshwater seafood and vegetable-led plates while also reflecting on the social changes and disappearing traditions behind the food.
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- Published
- 2016
- Nationality
- British
- Length
- Unknown
- Pages
- Unknown
- Original Language
- English
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