Overview

This handy guide features 40 ingredients found in the Chinese kitchen, each illustrated for easy reference and identification. Discover the wealth of benefits of using these herbs, spices and other ingredients to whip up nourishing dishes or as natural remedies. This book also includes a handful of recipes for tantalising Chinese dishes and desserts.

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9789814561297

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Terry Tan is a respected culinary consultant informed by a wealth of experience garnered over more than five decades in the food and food-writing business, from cookery teaching to commercial recipe development. The author of more than 30 cookbooks, including Asian Cook which won an award for Best Asian Cookbook at the Gourmand World Cookbook Awards 2003, Terry has appeared on many cooking television programmes, mainly in the UK where he has lived for more than 30 years. A widely-travelled former journalist-turned-restaurateur, Terry grew up immersed in the culinary richness of an extended Straits Chinese family, and continues to introduce the best of Asian heritage cuisine to the uninitiated around the globe. He is also the author of four definitive volumes of regional Chinese cooking published in 2013

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