Team up the Williams-Sonoma folks with a well-known cookbook author who lives in a 200-year-old farmhouse in what is arguably the world’s favorite Italian province along with an experienced travel photographer and what do you get
She introduces the Chinese kitchen and pantry before covering the menu from appetizers to desserts
My favorite is her take on La Ribollita
Martina shares her most inventive party ideas for all seasons
Cover notes: “In the first cookbook from Graham Elliot
The Chinese Gourmet – Authentic ingredients and traditional recipes from the kitchens of China (William Mark, Recipes; Text: Harry Rolnick and Jacki Passmore) Balsamic Vinegar Recipes Team up the Williams-Sonoma folksFrom the introduction: Since time immemorial, food in China has enjoyed a status that far transcends its nutritive value. Its traditions, ingredients, preparation, serving, sharing, and eating are embedded deep in the heart and history of Chinese culture. This book has more than 200 authentic and fully tested recipes from all regions of this vast country. The photographs of the food and the country are a wonderful slice of life on their own! The book
