The Food and Cooking of South China: Discover the vibrant flavors of Cantonese, Shantou, Hakka and Island cuisine [Hardcover]

Terry Tan (Author)

Book Description

Publication Date: July 16, 2009

In this stunning new book, Terry Tan traces the history and development of both the people and the cuisines of south China. Starting with an in-depth look at the geography, climate and history, he goes on to explore the regional cuisines, festivals and celebrations that distinguish towns within the provinces, and provides an expert guide to the most common ingredients, tools and techniques used to create the array of fabulous dishes on offer. There then follows a wonderful collection of 75 recipes that evoke the tastes and textures of traditional southern Chinese cooking.

Product Details

• Hardcover: 160 pages
• Publisher: Anness (July 16, 2009)
• Language: English
• ISBN-10: 190314163X
• ISBN-13: 978-1903141632
• Product Dimensions: 11 x 9.2 x 0.7 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,708,941 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

3.0 out of 5 stars Not highly recommended, March 29, 2011

By 

C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews
(REAL NAME)   

This review is from: The Food and Cooking of South China: Discover the vibrant flavors of Cantonese, Shantou, Hakka and Island cuisine (Hardcover)

I have a huge collection of Chinese cookery books and, nowadays, I try to limit my purchases to books that focus on some particular region or aspect of the cuisine as a whole. I was rather hoping that this book might provide a good look at 'southern Chinese cuisine' (even given the limited definition adopted by this author)but, unfortunately, I was ultimately disappointed. I did, almost, give this book two stars rather than three, but I relented only due the fact that it actually a provides a good number of decent pictures for each recipe. Usually, I subtract stars in the absence of this particular quality, so I have to give credit where credit is due. My real criticism, however, is that, despite a 'nice' presentation, there is little substance. The recipes provided are nothing special and there is nothing to interest anyone looking for a good overview of the various ethnic culinary traditions in southern China. The book may be okay for beginners but will have little interest for aficionados.