Land of Fish and Rice: Recipes from the Culinary Heart of China

About this 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 Beggars 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 Chinas most fascinating culinary regions. Winner 2016 Andre Simon award (UK) Winner 2017 Cookbook of the Year (British Guild of Food Writers) 116 photographs