Kuhusu kitabu pepe hiki
As a part of the Asian food tradition, hotpots are quite famous around the area. Taking its roots from Mongolia, the Chinese have since then taken and developed the basics of hotpot cooking, molding and melding it to their own cooking traditions. The Chinese have made the hotpot truly their own by using local ingredients that are indigent in the particular region they are from. For example, the Chongqing version makes use of spicy Sichuan peppers while the Manchurian version often tastes a bit sour with the addition of suan cai or Chinese sauerkraut.
Have a taste of classic Chinese hotpot dishes with “Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes!” This book will feature 35 simple and easy-to-follow Chinese hotpot recipes, including tips and a bit of history about this unique Chinese dish.
Ukadiriaji na maoni
Kuhusu mwandishi
Martha Stone is a chef and also cookbook writer. She was born and raised in Idaho where she spent most of her life growing up. Growing up in the country taught her how to appreciate and also use fresh ingredients in her cooking. This love for using the freshest ingredients turned into a passion for cooking. Martha loves to teach others how to cook and she loves every aspect of cooking from preparing the dish to smelling it cooking and sharing it with friends.
Martha eventually moved to California and met the love of her life. She settled down and has two children. She is a stay at home mom and involves her children in her cooking as much as possible. Martha decided to start writing cookbooks so that she could share her love for food and cooking with everyone else.
