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The Yunnan Cookbook

Recipes from China's land of ethnic diversity
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From the yaks which graze at altitudes so high that vegetables cannot grow, and the paradise of Shangri-La; through the flower markets of Kunming, the dramatic tea terraces of Pu-er, and forest floors covered with wild mushrooms; to the tropical south where market stalls brim with brilliant red chillies and shimmering purple eggplants. Yunnan, an exotic 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, aromas and flavours - all brought together for the first time in this unique cookbook.
Annabel Jackson is the author of 11 books, including four cookbooks. Her interest is the relationship between cooking and culture, as evidenced in books like Vietnam on a Plate and Taste of Macau. She has been based in Hong Kong for more than 20 years, and published The Foods of China cookbook for Marks & Spencer. She is also a food and wine educator, consultant and journalist. She is convivium leader of Slow Food Hong Kong. Linda Chia was born in Sydney to Cantonese parents, and spent her young adult life living in an Italian community, which redefined her skillset in the kitchen. She is the principal consultant for her own company which provides NGO services in Yunnan. She today focuses on agricultural projects with the objective to grow clean and organic food in a sustainable way. Lindas passion for food and interest in nutrition has led to her promoting local and regional foods of Yunnan.
CONTENTS: Preserves; Appetisers; Salads; Soups; Eggs; Mushrooms; Vegetables; Vegan; Meat and Poultry; Yunnan Ham; Fish and Seafood; Rice and Noodles; Snacks and Street Food; Cheese; Desserts
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