This beautifully illustrated Chinese cookbook features all the most popular feast and festival food along with a wealth information.
It is often said that the Chinese live to eat. Happily for them, the rich culinary tradition of China is largely inspired by a calendar year filled with a generous round of joyous occasions-festivals, reunions, weddings and anniversaries-for eating, drinking and making merry. And, of course, for paying homage to the gods and ancestors.
Food, fittingly, is a combination of flavors and symbols (wealth, happiness, luck, prosperity), a spiritual celebration and an earthly pleasure. Chinese Feasts & Festivals, S.C. Moey has assembled a number of facts and fancies as well as a collection of festival specialties for the Chinese food lover to read and enjoy or, if the spirit takes flight, cook up a feast that will impress both mortals and ancestors and win the approval of the gods.
Authentic Chinese recipes include:
Drunken Chicken
Steamed Duck with Bamboo Shoots
Five Spice Rolls
Spicy Sichuanese Lamb
Sweet and Sour Fish
Chinese Lettuce Leaf Cups
Yangzhou Fried Rice
Sweet Red Bean Pancakes
Steamed Rice Flour Cupcakes
New Years Cakes
Rezensionen / Stimmen
"A stunning book." --Star Tribune "The cover and pastel prints superficially belong to a children's book, yet the contents are anything but--with many authentic holiday recipes we've longed to source." --Globe Trotting Gourmet blog "Chinese Feasts & Festivals deserves a place on the bookshelf for anyone who appreciates Chinese culture, and, of course, cuisine." --The Star
Reihe
Sprache
Verlagsort
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Illustrationen
56 recipes; over 50 watercolor illus
Maße
Höhe: 295 mm
Breite: 221 mm
Dicke: 13 mm
Gewicht
ISBN-13
978-0-8048-4969-2 (9780804849692)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Author and illustrator S.C. Moey is a freelance writer who lives in Penang, Malaysia. A self-taught artist and keen cook, she has many years of experience in festive food presentation. She has contributed various food-related articles to local journals.
