China Modern: 100 Cutting-edge, Fusian-style Recipes for the 21st Century - Softcover

Modern Chinese food has come a long way from the traditional favourites that we order by rote from our local takeaway. China's culinary traditions are continually evolving to create a new and exciting cuisine that can best be described as fusion. In China Modern, Ching-He Huang explores these new influences and challenges conventional perceptions of Chinese food. She looks at how dishes have been reinvented, drawing on inspiration from Japan, Thailand and Vietnam as well as Europe. Healthy eating is also integral, with cooking techniques moving away from deep-frying to steaming, pan-frying, boiling, grilling and even baking! Ching-He looks at home cooking from the less well-known provinces in China such as Hunan and Szechuan (most of the food we know as Chinese originated in Hong Kong), as well as how those takeaway favourites should really be cooked. Delicious recipes include Lemon Monkfish, Ginger, Chilli and Soy Steamed Scallops, Peking Duck Sushi, Vegetable Bao and Chocolate Sesame Balls.

Ching-He Huang has lived in Taiwan, South Africa and London. After graduating with a first class degree in economics, she set up her own business, Fuge Ltd, selling a range of fresh, healthy Chinese food and soft drinks. Ching has presented two TV series, Ching's Kitchen (UKTV), and Chinese Food in Minutes, (Channel 5). She is also the author of: Chinese Food Made Easy (2008) and Chinese Food in Minutes (2009). www.chinghehuang.com