by Martin Yan (Author)
The world's foremost expert on Chinese cooking is back with a brand new cookbook to whet the appetite of anyone who's ever picked up a pair of chopsticks. Martin Yan's China , brings this ancient country's beauty to the table with gorgeous dishes, 100 breathtaking photographs, and fascinating information about the history and culture of China. Just in time for the 2008 Beijing Olympics, Yan is poised to charm and entice a new generation of readers with his expert knowledge of Chinese traditions and his flair for Asian cuisine. As always, Yan's 100 recipes introduce new flavours and techniques to the kitchen yet are simple enough for any home cook to effortlessly embark on a culinary journey through China.
Format: Paperback
Pages: 240
Publisher: Chronicle Books
Published: 01 Jun 2008
ISBN 10: 0811863964
ISBN 13: 9780811863964
'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area. San Francisco Chronicle, February 20, 2008
Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair. Pasadena Star News, February 6, 2008
One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook San Francisco Chronicle, February 20, 2008
Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way. Inland Valley Daily Bulletin, February 7, 2008
Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair. Pasadena Star News, February 22, 2008
'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area. San Francisco Chronicle, February 20, 2008
Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair. Pasadena Star News, February 6, 2008
One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook San Francisco Chronicle, February 20, 2008
Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way. Inland Valley Daily Bulletin, February 7, 2008
Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair. Pasadena Star News, February 22, 2008
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