The book is currently out of stock
The Food and Cooking of South China
Authors
More about the book
Terry Tan's book explores the history and development of south China's people and cuisines. It covers geography, climate, and regional culinary distinctions, alongside an expert guide to ingredients and techniques. The book also features 75 recipes that celebrate traditional southern Chinese flavors and textures.
Book variant
2009, hardcoverBook purchase
We’ll notify you via email once we track it down.