Williams-Sonoma Savoring China - Recipes and Reflections on Chinese Cooking

Menlo Park, California: Oxmoor House, 2003. First Edition First Printing . Hard Back. Fine/Fine. 8 3/4" x 12 1/2. 255 Pages Indexed. An as new gift quality book with flawless interior text and illustration pages. Savoring China, part of the Williams-Sonoma Savoring® series, explores the ancient culinary wisdom of the world's most populous nation. More than a hundred recipes from all parts of China describe both well-known and adventurous dishes, from Roast Pork Buns, Stir Fried Beef with Ginger and Celery, and Stuffed Black Mushrooms, to Scallops and Snow Peas with Crabmeat Sauce, Sticky Rice in Lotus Leaves, Spicy Chicken and Vegetables on a Cloud, and Snow Pears Poached in Rock Sugar Syrup. Throughout, the cultural significance of ingredients, dishes, and customs is explained: placing chopsticks on top of a rice bowl is said to bring bad luck at sea, and green vegetables are highly regarded because their color suggests the precious stone jade, while slurping soup conveys your appreciation that it is hot and delicious, and oranges served at the end of a meal symbolize good fortune More than 20 boxed features offer insights into the spread of dim sum restaurants, the ancient art of tea-making, the history of chopsticks, the celebration of Chinese festivals, and other key traditions. Illustrated with dozens of scenic photographs and delightful watercolors, and with each recipe shown in full color, Savoring China reveals the rich history, culture, and cui- sine of an endlessly fascinating country. 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.Large heavy book that may incur additional shipping charges to some locations.