International Cuisine: China offers a step-by-step guide to preparing a wide range of Chinese recipes. The traditional and anglicised recipes are suitable for a wide range of skill levels. This is the only book on the market specifically written for catering students (at NVQ Levels 2 and 3) and the professional chef. Included is a comprehensive overview of the four regional cuisines of the country (Peking, Szechwan, Shanghai and Canton). Cultural and historical contexts are also covered, along with information regarding kitchen equipment, and the practicalities of serving a Chinese meal.

Author Biography

Christine Yau was one of the founders of the Chef's School at Westminster Kingsway College and boasts a wealth of teaching experience. Proprietor of the acclaimed Yming restaurant in Soho, Christine is also a highly respected and proactive member of the Chinese community. Norman Fu is one of the rising stars of Chinese cuisine. A highly experienced chef and teacher, Norman currently runs the NVQ in Chinese Cookery at Westminster Kingsway College. Editorial Advisor Deh-ta Hsiung is a world-renowned chef, tutor, author and food and wine consultant.