Présentation de l'éditeur
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!
E. N Anderson, author of The Food of China
"This is a wonderful cookbook--authoritative, clear, well written, and above all, full of excellent recipes. Fujian, a populous province on China's southeast coast, has as complex and intricate culinary geography as any place on earth. Yet, until now, this world of fine cooking has been almost unknown outside of the province. Dr. Newman has researched the area in detail, and found more than two hundred authentic recipes. Her book is a model of scholarship, yet is eminently readable and usable in the kitchen.
