All Under Heaven: Recipes from the 35 Cuisines of China

As a young student in Taipei in the 1970s, Carolyn Phillips--food writer, scholar and artist--quickly discovered that the Chinese food she ate in China was nothing like that offered in the United States. This inspired her to begin an evolving quest, seeking to gain a "broader understanding of China's major cuisines... and how they related to one another." Phillips (The Dim Sum Field Guide) explores China's many culinary traditions and the forces behind them through favorite recipes from distinct cultural regions, from the ageless North and Manchurian Northeast to the spicy Central Highlands and the arid Northwest. Phillips's first-hand personal experiences--along with historical facts, detailed illustrations and maps, suggested menus and an ingredient glossary--accompany more than 300 recipes spelled out in exacting detail from the savory (Mock Shark Fin Soup) to the sweet (Candy Coated Almonds), the traditional (Yellow Braised Duck) to the refined (Oyster Spring Rolls). An inspiring, enlightening necessity for food enthusiasts everywhere. --Kathleen Gerard, blogger at Reading Between the Lines

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