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The Yunnan Cookbook: Recipes from China's land of ethnic diversity

Annabel Jackson, Linda Chia




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 | #811906 in Books |  2014-11-07 | Original language:English | PDF # 1 |  8.67 x.94 x8.87l,.0 | File type: PDF | 248 pages

||17 of 17 people found the following review helpful.| Needs some work, but an indispensible tome for regional Chinese food enthusiasts|By Jason F.|After preordering this book in June 2013, I received The Yunnan Cookbook today, and I'm a little annoyed that there's no index and almost none of the pages have page numbers, so the table of contents is nearly useless. The page numbering issue was a terrible design choice, and this is| |These days it's easier to sample the cooking of the Dai and Naxi as they've opened restaurants in Jinghong and Lijiang, but if you want to try their dishes at home then this book is the key. ... It's beautifully illustrated with location photographs by San Lin

Yunnan, an exotic, mountainous land of former kingdoms which borders Tibet, Sichuan, Burma, Vietnam and Laos, is the most bio-diverse province in China. It is quite possibly the most beautiful part of the country, and also the most culturally rich. Each ethnic minority has its own distinct cooking ingredients, spices, aromas and flavors—all brought together for the first time in this unique cookbook.



You can specify the type of files you want, for your device.The Yunnan Cookbook: Recipes from China's land of ethnic diversity   |  Annabel Jackson, Linda Chia. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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