Tuesday, 29 October 2013
Por Por’s Cookbook
Ever wondered how to make Cantonese style 1,000-year-old pickled duck egg? Is there a difference between this and salty duck egg? What’s the Cantonese word for black-eared fungus? Lynda travels to Ashburton in the South Island to check out Por Por’s Cookbook, exploring the life stories and recipes from 15 Chinese grandmothers across New Zealand. Literally hot off the press, this brand-new publication by editor and author Carolyn King (nee Wong) is a sumptuous fusion of oral history and recipes handed down through the generations between mother and daughter from old Canton in Southern China to present-day New Zealand.
Gallery: Por Por's Cookbook
For more information about Por Por's Cookbook email email@example.com