In his culinary tour of China, bestselling author Ross Dobson guides you through the Chinese provinces whereginger, garlic and spring onionsare seen as the celestial trinity of seasonings to regions which are characterised bymeat flavoured with the rich spices commonly associated with India and the Middle East. While every Chinese region has its own distinctive combination of flavours, the common thread of just one or two ingredients weaves these delicious and simple recipes into a beautiful culinary tale. | Chinese Food Made Easy by Ross Dobson, Paperback | Indigo Chapters