| Description |
255 pages : color illustrations ; 27 cm |
| Note |
Includes index. |
| Contents |
A brief history of Hong Kong -- Hong Kong Pantry -- Starter, soups and could dishes -- Meat -- Poultry -- Seafood -- Vegetables -- Rice and Noodles -- Dim sum -- Deserts and pastries -- Basic recipes. |
| Summary |
To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots. |
| Biography |
Born in Malaysia and fluent in both Mandarin and Cantonese, Tony Tan trained at La Varenne, France, and Leiths School of Food and Wine in the UK. He has presented master classes and been guest chef at hotels and restaurants throughout Australia, China, Malaysia, Vietnam, New Zealand and Spain, including the Ritz in Madrid and Alambique, one of Spain's top cooking schools. He was an international judge at Hong Kong's premier Chinese cuisine challenge, The Best of the Best Culinary Competition. He writes for magazines and newspapers in Australia and internationally and comments regularly in the media on food and wine. |
| Subject |
Cooking, Chinese.
|
|
Cooking -- China -- Hong Kong.
|
|
National & regional cuisine.
|
|
Cooking, Chinese. (OCoLC)fst01753278
|
| Genre/Form |
Cookbooks.
|
|
Cookbooks. (OCoLC)fst01752725
|
| ISBN |
9781760522698 (hardback) |
|
1760522694 (hardback) |
|
1760527718 |
|
9781760527716 |
|
