Ching-He Huang, the new face of Chinese cooking on TV, re-invents the nation’s favourite Chinese dishes, modernising them with fresh, easy-to-buy ingredients to demonstrate how healthy, light and simple Chinese cooking can be.The recipes from the BBC TV series, Chinese Food Made Easy, are included in eight chapters, ranging from Take away Favourites, Spicy Sichuan dishes, and Dumplings, Dim Sum and Noodles to Fishand Seafood dishes, Street Food, Celebration Food, Desserts and Drinks and Side dishes. Throughout the book there are cooking tips and basic techniques,including all you need to know about using a wok, as Ching shares her passion not only for Chinese food but also for Chinese culture. Finally, her handy menu planner will make it easy to put together an authentic Chinese meal.
Ching provides the inspiration to cook delicious Chinese meals with a modern twist. Discover the real food of China and make these authentic, hassle-free dishes easily in your own kitchen. With over 100 healthy recipes and ideas
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"CHINA MODERN" -Modern Chinese food has come a long way from the traditional favourites that we order by rote from our local takeaway. As China opens up to the West as well as the rest of the East, its culinary traditions have evolved to create a new and exciting cuisine that can best be described as fusion. In "China Modern", Ching-He Huang explores these new influences and challenges conventional perceptions of Chinese food. She looks at how dishes have been reinvented, drawing on inspiration from Japan, Thailand and Vietnam as well as Europe. Ching's 'Peking Duck Sushi', for example, fuses a traditional Chinese dish with classic Japanese presentation, while her 'Steamed Seabass with Stir Fried Spring Onions and Chillies' demonstrates the breadth of cooking style in regional China. Healthy eating has also become more important and cooking techniques are moving away from deep-frying to steaming, pan frying, boiling, grilling and even baking! Ching also looks at home cooking from the less well-known provinces in China such as Hunan and Sichuan (most of the food we know as Chinese originated in Hong Kong) as well as how those takeaway favourites should really be cooked."China Modern" will trace an exciting culinary journey, one that Ching will show you with warmth, humour and style. This is cutting-edge Chinese at its best.
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