Book Description
Demystify the secrets of Chinatown.
In many large cities you will find a Chinatown: a hyper-dynamic, buzzing, exciting enclave alive with exotic colors, sounds, smells, flavors and ingredients. To many of us these ingredients will look, smell and sound mysterious: Szechuan peppercorns, dried tangerine peel, lotus flowers, liquorice root, cinnamon bark, yellow rock sugar, five-spice, star anise, to name only a few.
Chinatown explores some of these magical and exotic ingredients, combining them with fresh produce to create a simple but intensely flavored cuisine.
The four chapters cover sweet, sour, spicy and salty recipes that include:
- Duck Spring Rolls with Orange-Anise Dip
- Lychee Delight
- Steamed Eggplant with Cumin and Black Bean
- Shredded Chicken, Celery Leaf and Three-Nut Salad
- Salt and Pepper Trout with Cress and Lemon
- Spicy Yellow Rice
- Ginger and Almond Cake with Jasmine Tea Ice Cream
About the Author
Ross Dobson has his own café and catering business in Sydney before venturing into the world of food publishing. Ross now works as a food writer, food stylist and recipe writer for a variety of newspapers and magazines, such as The Sydney Morning Herald, Sainsbury's Magazine and BBC's olive. Ross has also been a contributing author to many cookbooks.
