Regional Cooking of China

Discover the culinary wonders of China with "Regional Cooking of China" by Terry Tan, a comprehensive guide that showcases classic dishes from the imperial kitchens of Beijing to the charming tea houses of Southern China. Published in 2014, this exquisite book spans 640 pages and features authentic, tested recipes that are easy to follow. Each recipe is beautifully illustrated with stunning photographs by Martin Brigdale, making it not only a practical cookbook but also a visual feast for food lovers. Whether you're a seasoned chef or a novice in the kitchen, this book will inspire you to explore the rich flavors and diverse culinary traditions of China. Perfect as a gift or a treasured addition to your own collection, "Regional Cooking of China" is a must-have for anyone passionate about cooking and culture.