Cooking from China's Fujian Province: One of China's Eight Great Cuisines Review
Fujian is a province in southeastern China and home to a distinctive culinary tradition that goes back a thousand years in the recorded history of the country. In "Cooking From China's Fujian Province", Jacqueline M. Newman (editor-in-chief of 'Flavor and Fortune', the only food magazine in the U.S. dedicated specifically to Chinese cuisine) has compiled two hundred authentic recipes from the Fujian province. Along with the recipes themselves, "Cooking From China's Fujian Province" also features cultural and historical notes, glossaries of equipment and ingredients, suggested menus, and eight pages of color photographs showcasing the culinary beauty of selected dishes. From Pork and Spinach Dumplings; Firecracker Shrimp with Litchi; Duck and Taro in Oyster Sauce; and Meatballs with Crab Meat; to Bean Curd Rice Rolls; Stuffed Sweet Potato Pancakes; Chicken Soup with Pear; and Razor Clams with Black Bean Sauce, "Cooking From China's Fujian Province" is an impressive culinary collection and enthusiastically recommended for personal, professional, family, and community library cookbook shelves.
Cooking from China's Fujian Province: One of China's Eight Great Cuisines Overview
Fujian, a province in southeastern China, boasts a distinct culinary tradition that enjoys a thousand-year-old recorded history but is barely known in the Western world. This collection of 200 easy-to-follow, authentic recipes provides the perfect introduction to this unique cuisine.
Fujianese cuisine makes marvelous use of the foods and herbs found in the region's mountains, flatlands, and on the coast. The staples rice, wheat, and sweet potatoes are featured in these sweet-and-pungent-flavored dishes. Buddha Jumping the Wall, a famous specialty, is made with shark's fin, scallops, chicken, mushrooms, yams, scallions, and much more. Popular Fujianese dishes such as Crossing Bridge Noodles, New Year Money Bags, and Steamed Sea Cucumber Pockets are highlighted.
Also included are fascinating cultural and historical notes, handy glossaries of equipment and ingredients, and suggested menus for everyday meals and holidays. Eight pages of color photographs bring the foods of Fujian to life!
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