This work captures the essence of Chinese cooking. Featured recipes range from essential appetizers, dips, soups, stocks, sauces and pickles, to rustic one-pot dishes. It explains the correct use of ingredients as well as the way that Asian meals are traditionally structured and presented.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
The recipes in this book were produced by chefs from several hotels in China. The three master chefs featured in this volume are Kenneth Law in Beijing, Lee Cheng Meng in Shanghai and Max Zhang in Xiamen.
Luca Invernizzi Tettoni, an internationally acclaimed photographer, lived and worked in Asia from 1973 until 2013. Among his many books on Asian culture are Tropical Asian Style, Thai Style, and Filipino Style .
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USA
Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0794602088I4N00
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USA
Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.72. Artikel-Nr. G0794602088I3N00
Anbieter: Better World Books, Mishawaka, IN, USA
Zustand: Very Good. Hardcover with Jacket. Used book that is in excellent condition. May show signs of wear or have minor defects. Artikel-Nr. 12364022-6