Archivi categoria : Biblioteca

di Terry Tan LA CUCINA Chinese regional cooking can be said to fall into four categories that roughly correspond to the four points of the compass: north, south, east and west. However, since it is in the nature of cooks to enjoy sharing ideas and recipes, these distinctions are not clear-cut. The northern school of Chinese…

di Terry Tan LA CUCINA When considering Chinese regional cooking styles, one must bear in mind the fact that despite the vastness of the country and the diversity of climates and resources, many dishes are eaten everywhere in the country, with only slight regional takes on countrywide classics. Having said this, the food of southern China…

di Terry Tan LA CUCINA Cuisine The western area of China is known as the 'land of plenty': its agricultural fecundity is a result of the warm climate and abundant rain and river water. The great reputation of western Chinese regional cooking stems back 2,200 years, but became known to the outside world only in the…

di Mei Yin May Lewis INTRODUZIONE Although Hong Kong inherits her cuisine from Guangzhou, China; the meeting of the eastern and western cultures has led to much improvement in the preparation and serving of the traditional dishes. It is why the city of Hong Kong has achieved the title “ideal eating out in Hong Kong.” As…

di Les Huynh   INTRODUZIONE La mia cucina è colorata e profumata come gli straordinari fiori dello zenzero blu, ed è così che ho chiamato il mio ristorante di Sidney, il Blue Ginger. Sono convinto che i piatti dall’aspetto attraente e deliziosamente profumati stimolino i sensi e l’appetito. Per questo amo la cucina asiatica: con tutte…

di Grace Young and Alan Richardson    INTRODUZIONE This book would not have been possible without the encouragement and love of my husband, Michael Wiertz, who understood the need for all my wok journeys and good-naturedly accepted that every adventure brought home at least one new wok for my collection. In the midst of all…

di JACK SANTA MARIA INTRODUZIONE «Saggio è vuotare la mente e riempire il ventre», suggeriva Lao Tzu'. Nel paese al quale, idealmente, si rivolgeva l’autore del Tao Te Ching, il cibo del popolo era semplice e buono, così come era semplice e ben fatto il suo vestiario. Nell’antica Cina la preparazione e la presentazione dei…

   INTRODUZIONE In 1994 I moved to the Sichuanese capital, Chengdu, to take up a British Council Scholarship at Sichuan University. It wasn’t my first visit to the province, and I have to admit that my choice of university was heavily influenced by Sichuan’s gastronomic reputation. On two previous trips to the region I had been…

INTRODUZIONE Within China, Yunnan inhabits a unique space. It borders the provinces of Guangxi, Guizhou, Sichuan and Tibet to the east and north, but its longest border, to the west and south, is shared not with another Chinese province but with Burma, and it also touches base with the northern parts of Vietnam and Laos.…

INTRODUZIONE What is the reason for the enduring worldwide popularity of Chinese food? It begins with a cornucopia of unique ingredients, vegetables and nourishing tofu, plus sauces and seasonings that are partnered with just about every creature that swims the seas, flies the air or roams the land. This astonishing variety of ingredients is transformed…