Part travelogue, part cookbook, the 10th title in Williams-Sonoma's award-winning Savoring-® series features delicious recipes, hundreds of breathtaking scenic and recipe photographs, original watercolor illustrations, and a hand-drawn map, all capturing the essence of the country's rich heritage and diverse culinary traditions.
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10 of 10 people found the following review helpful:
5.0 out of 5 stars
Beautiful, interesting, a cultural and culinary delight,
This review is from: Williams-Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Hardcover)
A combination of some of the tastiest recipes of China and an introduction to the geography, history, and traditions of China, "Williams-Sonoma Savoring China" is a feast for the eyes and mind as well as the body. Each recipe has a picture of the completed dish as well as complete instructions for its preparation. Many of the dishes may require a trip to the local Chinese grocery as some ingredients may not be readily available in your neighborhood store. This is not just another cookbook of common recipes for dishes you are likely to find in the local Chinese buffet. This is a book with recipes like Shandong Chicken and Mushrooms, Braised Duck with Bamboo Shoots and Mushrooms, or Honey Glazed Beef and Walnuts. In addition to the recipes there are many pictures and articles that bring the Chinese experience into your home. Beautiful scenic pictures, as well as pictures of every day life. A culinary delight, a visual feast, and an interesting education, "Williams - Sonoma Savoring China" is a highly recommended read.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
A beautiful and well written book,
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This review is from: Williams-Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Hardcover)
I have many cookery books from Williams-Sonoma. All are excellent and this particular one is a favorite of mine. This is as much a coffee-table book as it a recipe book as it is filled with truly excellent photographs, not just of the food but scenes from the various regions in China from whence the recipes originate. The visual-travelogue nature of the book should not fool anyone into thinking that it is not also a serious cookery book as well... The recipes are top-notch, chosen very well and easy to follow. There is also a wealth of useful and interesting information provided about Chimese cuisine in general and the various dishes for which recipes are provided. All in all it is a great book and I recommend it highly.
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