Eat Cook Hong Kong
Nell
NelsonISBN: 9627-7160-98-9
Dimensions: 114 pp, 220 x 210 mm
Full color photography and art work throughout
Price: HK$138/US$18
"More than just an
interesting collection of recipes and facts about food in Hong Kong,
this volume is a record of one woman's love affair with its kitchens"
Far
Eastern Economic Review |
 |
| Where is the
best Peking Duck this side of the Pearl River and can I have the
recipe? What is a pomelo and what do I do with it? What is the most
succulent way in the world to cook fish? For
the best Peking Duck, go to the American Peking Restaurant, Wanchai,
Hong Kong, and the recipe is published in Eat Cook Hong Kong. A
pomelo is a refreshing cross between a grapefruit and an orange and is
the base for a delicious spicy salad. For the most succulent fish in
the world, steam it with fragrant herbs and coconut milk in a banana
leaf Balinese style.
Hong Kong is a wonderful stir-fry of cuisines,
cultures and people from all over the world: Chinese, Japanese, Thai,
Vietnamese, French, Indian, British and Australian, thanks to its
history and location. Hong Kong-based food columnist, Nell Nelson has
collected over sixty recipes from local residents, chefs, cooking
classes, visiting chefs and from her travels in Asia and presented
them in a lively, user-friendly cookbook.
Eat Cook Hong Kong is divided into six
chapters. In each chapter, there is a wide range of Asian- and
western-inspired dishes to suit every occasion - from impressing
guests with coconut prawns in ginger and lime drizzle to taking the
phone off the hook and staying in with a tray of strawberry and cream
cheese muffins.
Critics Comments
"More than just an interesting collection of recipes and
facts about food in Hong Kong, this volume is a record of one woman’s love
affair with its kitchens"
Far Eastern Economic Review
Readers Comments
Extract
Copyright © Nell Nelson
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