Land of fish and rice: recipes from the culinary heart of China
(Book)
2017 Nominee for James Beard Cookbook Award: International
2017 Nominee for IACP Cookbook Award: International
The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a "land of fish and rice." For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar's Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China's most fascinating culinary regions.
Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)
Notes
Dunlop, F., & Sugiura, Y. (2016). Land of fish and rice: recipes from the culinary heart of China. First American edition. New York, W. W. Norton & Company.
Chicago / Turabian - Author Date Citation (style guide)Dunlop, Fuchsia and Yuki, Sugiura. 2016. Land of Fish and Rice: Recipes From the Culinary Heart of China. New York, W. W. Norton & Company.
Chicago / Turabian - Humanities Citation (style guide)Dunlop, Fuchsia and Yuki, Sugiura, Land of Fish and Rice: Recipes From the Culinary Heart of China. New York, W. W. Norton & Company, 2016.
MLA Citation (style guide)Dunlop, Fuchsia, and Yuki Sugiura. Land of Fish and Rice: Recipes From the Culinary Heart of China. First American edition. New York, W. W. Norton & Company, 2016.
Record Information
| Last Sierra Extract Time | Apr 12, 2024 06:27:16 AM |
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| Last File Modification Time | Apr 12, 2024 06:31:38 AM |
| Last Grouped Work Modification Time | Apr 16, 2024 02:11:58 AM |
MARC Record
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| 100 | 1 | |a Dunlop, Fuchsia,|e author. | |
| 245 | 1 | 0 | |a Land of fish and rice :|b recipes from the culinary heart of China /|c Fuchsia Dunlop ; photography by Yuki Sugiura. |
| 250 | |a First American edition. | ||
| 264 | 1 | |a New York :|b W. W. Norton & Company,|c [2016] | |
| 300 | |a 367 pages :|b illustrations, map ;|c 26 cm | ||
| 336 | |a text|b txt|2 rdacontent. | ||
| 337 | |a unmediated|b n|2 rdamedia. | ||
| 338 | |a volume|b nc|2 rdacarrier. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a The beautiful south -- Appetizers -- Meat -- Poultry and eggs -- Fish and seafood -- Tofu -- Vegetables -- Soups -- Rice -- Noodles -- Dumplings and snacks -- Sweet dishes -- Drinks -- Basic recipes -- Planning a menu -- Ingredients -- Equipment -- Techniques. | |
| 650 | 0 | |a Cooking, Chinese. | |
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| 700 | 1 | |a Sugiura, Yuki,|e photographer. | |
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