Eric sze (9 Ergebnisse)

Soft cover. Zustand: Very Good. Has some light general reading/shelfwear - otherwise this is a clean, tight copy. Quick dispatch from the UK.

Zustand: New.

Hardcover. Zustand: Brand New. 304 pages. 7.90x1.08x10.60 inches. In Stock.

Zustand: New. 2026. hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Zustand: Brand New. 304 pages. 7.90x1.08x10.60 inches. In Stock.

Hardcover. Zustand: Brand New. 304 pages. 7.90x1.08x10.60 inches. In Stock.

Soft cover. Zustand: Very Good. 1st Edition. xi, 299 pp., [16] pp. of plates : illustrated ; 22 cm. ; 2nd printing ; ISBN: 0195853407 ; LCCN: 87-22127 ; OCLC: 16582277 ; color pictorial stiff paper wrappers ; ".[A] good story told with wit, verve and a sharp eye for the details of compelling local history, such as a British geological survey that found that the subsoil of Shanghai could only stand buildings of six floors, whereas London could take sixty, and New York and Hong Kong any number, a fetching snapshot of Daisy Wang, Miss Shanghai 1947, the price of rice, or the pseudo-urbanization that happened when a lumpen proletariat descended on Shanghai.She gives a sanitized version [of Chiang Kai-shek's 12 April 1927 massacre of communists and leftists] in which a total of 16 5 people were executed. There is no sense here that Chiang's men butchered for an eight-hour day and bled trade unionism dry."--Herman Mast III (University of Connecticut) ; "A Chinese city which owes a great debt to Western influence, Shanghai is the largest city in Asia, and one of its most fascinating. Complete with anecdotes and vignettes of everyday life, this vivid biography traces the city's transformation from treaty port to the commercial, industrial, and financial centre that played a vital role in the development of China's political and social consciousness." ; slight mark on textblock, else VG [This online listing has Chinese fonts]. Book.…

Buch. Zustand: Neu. Neuware - An exhilarating exploration of Taiwanese food in all its complexity and deliciousness, with over 70 recipes. Eric Sze, a chef and restaurateur in New York City, explores what makes Taiwanese food so multi-faceted and idiosyncratic with co-author Elyse Inamine. He travels back to Taiwan to unpack the dishes he grew up eating in Taipei, like Lu Rou Fan and Oyster Omelet, as well as gives an inside look at the method and madness behind the recipes he's made in restaurants, at pop-ups, and at home in New York City, like Beef Noodle Soup Ragù and Mochi Gnocchi with Chili Oil Pumpkin Puree. - A new take on Taiwanese cuisine: Eric combines his deep knowledge of Taiwanese cuisine with his experimental approach to cooking, creating dishes that he calls 'authentically inauthentic.'- Personal storytelling: Follow Eric's journey from a food-obsessed kid in Taipei to his evolution into a chef and restaurateur in New York City.- Armchair travel: Discover the best bowls of Lu Rou Fan in Taipei and beyond, as well as essays and itineraries that transport you to the island's incredible food scene.- Stunning visuals: Photography by Alex Lau captures the kinetic energy of Taiwan's beer houses and bustling markets and Eric's pop-ups and restaurants in New York. Taiwanese is a rowdy celebration of the richness and depth of Taiwanese food, in all its contradictions and complexities.…

Buch. Zustand: Neu. Neuware -An exhilarating exploration of Taiwanese food in all its complexity and deliciousness, with over 70 recipes. Eric Sze, a chef and restaurateur in New York City, explores what makes Taiwanese food so multi-faceted and idiosyncratic with co-author Elyse Inamine. He travels back to Taiwan to unpack the dishes he grew up eating in Taipei, like Lu Rou Fan and Oyster Omelet, as well as gives an inside look at the method and madness behind the recipes he's made in restaurants, at pop-ups, and at home in New York City, like Beef Noodle Soup Ragù and Mochi Gnocchi with Chili Oil Pumpkin Puree. - A new take on Taiwanese cuisine: Eric combines his deep knowledge of Taiwanese cuisine with his experimental approach to cooking, creating dishes that he calls 'authentically inauthentic.'- Personal storytelling: Follow Eric's journey from a food-obsessed kid in Taipei to his evolution into a chef and restaurateur in New York City.- Armchair travel: Discover the best bowls of Lu Rou Fan in Taipei and beyond, as well as essays and itineraries that transport you to the island's incredible food scene.- Stunning visuals: Photography by Alex Lau captures the kinetic energy of Taiwan's beer houses and bustling markets and Eric's pop-ups and restaurants in New York. Taiwanese is a rowdy celebration of the richness and depth of Taiwanese food, in all its contradictions and complexities. 304 pp. Englisch.…