THE FOOD AND COOKING OF CHINA 中国食物和烹饪 mobi 下载 网盘 caj lrf pdf txt 阿里云

　　A vivid account of a rich culinary legacy…A fabulous collection of 100 delicious，authentic recipes.

Chinese cooking is one of the world's oldest continuous culinary traditi***，developed over the course of four thousand years. A subject of profound importance for countless generati*** of Chinese philosophers，scholars，poets，and ordinary people，the selection，preparation，and c***umption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now，The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regi*** of China，Hong Kong，and Taiwan.

“Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China，she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy！” —Jacques Pépin Author，teacher，and host of the PBS-TV series，Today's Gourmet.

“Francine Halvorsen's travel through Asia，exploring the relati***hip between food and culture are chronicled in this fascinating book. Along with a detailed de*ion of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do，you too will love reading this book.” — Martin Yan Television Host，“Yan Can Cook.”

PREFACE

INTRODUCTION

CHAPTER 1：Chinese History

CHAPTER 2：From Chang'an into Xi'an

CHAPTER 3：Beijing and the North

CHAPTER 4：Shanghai and the East

CHAPTER 5：Sichuan，Hunan，Guilin and the West

CHAPTER 6：Guangdong（Canton）and the South

CHAPTER 7：Xianggang）Hong Kong）

CHAPTER 8：Taipei，Taiwan

CHAPTER 9：Herbal Specialties

CHAPTER 10：Vegetarian Cuisine

CHAPTER 11：Tea and Yum Cha

CHAPTER 12：Kitchen and Table

CHAPTER 13：Ingredients

GLOSSARY

DIRECTORY

GENERAL INDEX

RECIPE INDEX

FRANCINE HALVORSEN is a professional food c***ultant，writer, and artist. She has a degree in East Asian studies from Columbia University. She has lived and traveled extensively in various countries and c***iders herself fortunate to have been invited to

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A vivid account of a rich culinary legacy . . .A fabulous collection of 100 delicious, authentic recipes Chinese cooking is one of the world's oldest continuous culinary traditi***, developed over the course of four thousand years. A subject of profound importance for countless generati*** of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and c***umption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regi*** of China, Hong Kong, and Taiwan. "Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!" —Jacques Pépin Author, teacher, and host of the PBS-TV series, Today's Gourmet "Francine Halvorsen's travel through Asia, exploring the relati***hip between food and culture are chronicled in this fascinating book. Along with a detailed description of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book." — Martin Yan Television Host, "Yan Can Cook"