2008. Hardcover. Num Pages: 256 pages, colour photos. BIC Classification: 1FPC; WBN. Category: (G) General (US: Trade). Dimension: 239 x 166 x 24. Weight in Grams: 660. . . . . . Books ship from the US and Ireland. Bookseller Inventory #
Synopsis: Fujian, a province in southeastern China, boasts a distinct culinary tradition that enjoys a thousand-year-old recorded history but is barely known in the Western world. This collection of 200 easy-to-follow, authentic recipes provides the perfect introduction to this unique cuisine.
Fujianese cuisine makes marvelous use of the foods and herbs found in the region's mountains, flatlands, and on the coast. The staples rice, wheat, and sweet potatoes are featured in these sweet-and-pungent-flavored dishes. Buddha Jumping the Wall, a famous specialty, is made with shark's fin, scallops, chicken, mushrooms, yams, scallions, and much more. Popular Fujianese dishes such as Crossing Bridge Noodles, New Year Money Bags, and Steamed Sea Cucumber Pockets are highlighted.
Also included are fascinating cultural and historical notes, handy glossaries of equipment and ingredients, and suggested menus for everyday meals and holidays. Eight pages of color photographs bring the foods of Fujian to life!
About the Author: Dr. Jacqueline M. Newman is editor-in-chief of Flavor and Fortune, the only food magazine in the U.S. dedicated to Chinese cuisine. Professor Emeritus at Queens College, CUNY, she has written many reviews, articles, and books. Dr. Newman has served on the board of the American Institute of Wine and Food and is a judge for the James Beard House awards. She resides on New York's Long Island.
Title: Cooking from China's Fujian Province
Publisher: Hippocrene Books Inc.,U.S.
Book Condition: New
Book Description Hippocrene Books, 2008. Hardcover. Book Condition: Very Good. Publisher overstock or return with minor shelfwear. May have remainder mark. Leaves our warehouse same or next business day. Most continental U.S. orders lead time 4-10 days. International - most countries 10-21 days, others 4 weeks. Bookseller Inventory # mon0000830397
Book Description Hippocrene Books, 2008. Hardcover. Book Condition: Very Good. Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books. Bookseller Inventory # mon0000284647
Book Description Hippocrene Books. Hardcover. Book Condition: Very Good. Very good condition book with only light signs of previous use. Bookseller Inventory # G078181183XI4N00
Book Description Hippocrene Books. Book Condition: New. Brand New. Includes everything it's supposed to include. Bookseller Inventory # 941596
Book Description Hippocrene Books, 2008. Hardcover. Book Condition: Used: Good. Bookseller Inventory # SONG078181183X
Book Description Hippocrene Books, 2008. Hardcover. Book Condition: Collectible - Fine. Dust Jacket Condition: Fine. First Edition. 1st printing. A crisp and unmarked copy. 258pp. Dust jacket now in a new mylar cover. Size: 8vo - 8" - 9" Tall. Bookseller Inventory # 052281
Book Description Book Condition: Good. Book Condition: Good. Bookseller Inventory # 97807818118354.0
Book Description Book Condition: Very Good. Book Condition: Very Good. Bookseller Inventory # 97807818118353.0
Book Description Hippocrene Books Inc.,U.S., United States, 2008. Hardback. Book Condition: New. 232 x 162 mm. Language: English . Brand New Book. Rice, wheat, and sweet potatoes are staples of the Fujianese cuisine. Fish and meat are often mixed to great effect, incorporating both sweet and pungent flavours, and broths are also common. With 200 recipes alongside cultural notes and menus, this is a cookbook for gourmands and anthropologists alike. Bookseller Inventory # AAG9780781811835
Book Description Hippocrene Books Inc.,U.S. Hardback. Book Condition: new. BRAND NEW, Cooking from China's Fujian Province: One of China's Eight Great Cuisines, Jacqueline M. Newman, Though Fujian, a south-eastern province of China, is home to one of China's best cuisines, it is barely known outside of China. This landmark volume gives us the province's savoury fish and meat dishes, wonderful teas, soups, stews, congees, noodles, and fire pots. With roots in early Mill food culture, Fujianese food benefits from the abundance of products found on the local mountains, flatlands and extensive coastline. Rice, wheat, and sweet potatoes are staples of the Fujianese cuisine. Fish and meat are often mixed to great effect, incorporating both sweet and pungent flavours. Two or more broths or soups served with these mixed dishes complete such fine repasts. Buddha Jumping the Wall is a typical dish, combining a myriad of ingredients from both the mountains and the sea: shark's fin, abalone, scallops, ham, chicken, mushrooms, yams, medlar, scallions, and garlic, to name hut a few. Crossing Bridge Noodles and Braised Meat in Wine Sauce are also great favourites, and dishes such as New Year Money Bags and Steamed Sea Cucumber Pockets are equally popular. With 200 recipes, photographs, cultural and historical backgrounds, and twenty menus for everyday meals and holiday banquets, this is a truly comprehensive volume for gourmands, anthropologists and foodies. Bookseller Inventory # B9780781811835