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A. Wong – The Cookbook. Extraordinary dim sum, exceptional street food & unexpected Chinese dishes from Sichuan to Yunnan
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- Nombre de pages240
- FormatePub
- ISBN978-1-78472-061-2
- EAN9781784720612
- Date de parution02/09/2015
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurMitchell Beazley
Résumé
DECLARED "NO. 3 RESTAURANT IN THE UK" - 2017 NATIONAL RESTAURANT AWARDS'a gorgeous cookbook filled with passion and soul' - Ken HomFrom Lotus root crisps, Taiwanese popcorn chicken with basil and Baked pork buns to Crispy aromatic duck, Chilli barbecued five-spiced Dover sole and Singapore noodles, A. Wong - The Cookbook offers a host of new and exciting authentic Chinese recipes. Andrew Wong's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it.
For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his restaurant in London's Victoria is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other. Praise for A. Wong:'The joy of A. Wong...and it is a joy - is in the detail' - Lisa Markwell, The Independent'You know what this is? This is Modern British Chinese, and I think the first of it I have ever seen' - Giles Coren, The Times'Presentation is delicious.
A nest of shredded filo cradles slow-cooked, tea-smoked eggs dusted with satay powder. If that's not sensory overload enough, a burning stick of cinnamon breathes scented smoke over it' - Marina O'Loughlin, Guardian
For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his restaurant in London's Victoria is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other. Praise for A. Wong:'The joy of A. Wong...and it is a joy - is in the detail' - Lisa Markwell, The Independent'You know what this is? This is Modern British Chinese, and I think the first of it I have ever seen' - Giles Coren, The Times'Presentation is delicious.
A nest of shredded filo cradles slow-cooked, tea-smoked eggs dusted with satay powder. If that's not sensory overload enough, a burning stick of cinnamon breathes scented smoke over it' - Marina O'Loughlin, Guardian