Real Food of China

Description

The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors' personal travels to China and the realisation that what is commonly perceived as ""Chinese food"" in the Western world, is only part of the story. While there is a growing appreciation of regional Chinese food in larger cities outside China, a lot of authentic regional cuisine still goes uncelebrated in Chinese restaurants around the world. The main purpose of this book is to capture the essence of simple home cooking and the wide variety of food that changes from region to region. Chapters are broken down into food categories including cold dishes, soups and hotpots, dumplings, breads and noodles, pork, chicken, fish, vegetables and desserts. Dishes include fermented foods from Shaoxing, smoked pork from Hunan, Hakka food from Meizhou, Muslim street fare from Xi'an, fresh river fish from Jiangxi province, fish dumplings and flat breads cooked over stones from Shandong and bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. Captured with stunning location photography from each of the visited regions as well as beautiful food photography throughout, A Taste of China brings a small glimpse of the gutsy, earthy, everyday side of Chinese cooking to light. Food that is incredibly diverse, simple to prepare, full of flavour, and based on seasonal produce and easily procured dry goods. The Real Food of China will change everything you previously thought about traditional Chinese cuisine.

Leanne Kitchen is a chef, writer and photographer with a long career in food media. She spent seven years working as a food and features editor for magazines such as: Travel and Leisure, Vogue Entertaining and Travel, Australian Gourmet Travel, and over a decade freelancing for other top Australian and New Zealand publications. Her articles, recipes and photographs have appeared in Belle, Home Beautiful, Qantas, Kia Ora, Wine Selector, Masterchef magazine and SBS Feast, and she regularly contributes online content for www.smartmouthonline.com. Leanne has collaborated with countless chefs and authors on cookbooks, as food editor, recipe writer and, most recently, as the author of her own illustrated cookbook Turkey, Recipes And Tales From The Road. She has been travelling to China regularly, writing travel articles and photographing, since 1996. Antony Suvalko's background is steeped in cooking and working with food. He has owned and operated a successful catering company, worked with Illy Cafe to develop their Pacific market, and, in '09 launched his own website, www.foodie.co.nz great success. He followed up with www.smartmouthonline.com, which produces smartphone apps on food destinations. Antony loves China and considers the cuisine unmatched in variation and sustainability. Antony says 'if I can cook this cuisine then so can you'.