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

by Jacki Passmore and Chuck Williams

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0848726448
• ISBN13: 9780848726447
• Release Date: March 2003
• Publisher: Oxmoor House
• Length: 256 Pages
• Weight: 4.30 lbs.
• Dimensions: 1.0" x 9.0" x 13.2"

Customer Reviews

Beautiful, interesting, a cultural and culinary delight

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.