📗 Libro en inglés INVITATION TO A BANQUET

WINNER OF THE FORTNUM AND MASON FOOD BOOK AWARDLONGLISTED FOR THE ANDRE SIMON AWARD A brilliant passionate and spellbinding tour de force Claudia RodenThe epic tale of the world s most sophisticated gastronomic culture told through a banquet of thirty Chinese dishesChinese was the earliest truly global cuisine When the first Chinese labourers began to sojourn and settle abroad restaurants appeared in their wake Yet Chinese food has the curious distinction of being both one of the world s best loved culinary traditions and one of the least understood For more than a century the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication but today that is beginning to change In this book the James Beard Award winning cook and writer Fuchsia Dunlop explores the history philosophy and techniques of China s rich and ancient culinary culture Each chapter examines a classic dish from mapo tofu to Dongpo pork knife scraped noodles to braised pomelo pith to reveal a singular aspect of Chinese gastronomy whether it s the importance of the soybean the lure of exotic ingredients or the history of Buddhist vegetarian cuisine Meeting local food producers chefs gourmets and