The Chinese Way: Healthy Low-fat Cooking from China's Regions

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Good condition. Very Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bestandsnummer des Verkäufers K11O-00469

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Über die Autorin bzw. den Autor: A former IACP–award winner, Eileen Yin Fei Lo was born in a suburb of Canton, China, called Sun Tak, and later lived in Hong Kong. In 1959 she moved to the United States and in the early seventies began teaching Chinese cooking. Since 1976 she has worked on the cooking and nutrition staff of the China Institute of America in New York City, where she teaches regional Chinese cuisine. The author of several cookbooks, she also frequently writes on food and restaurants for publications including The New York Times and Gourmet. She has developed recipes for Food & Wine; is the Asian authority on the masthead of Food Arts, for which she writes Master Class articles; and has consulted with Four Seasons Hotels and also Shun Lee restaurants in New York City. Eileen lives in Montclair, New Jersey.