Produktdetaljer
ISBN
9781903141915
Publisert
2012-12-06
Utgiver
Vendor
Aquamarine
Høyde
279 mm
Bredde
228 mm
Dybde
19 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
160
Forfatter
Om bidragsyterne
Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is a consultant editor on the cuisine of South-East Asia for Wine and Dine magazine. Terry taught cooking in Singapore from 1975-1982, and went on to teach South-East Asian cooking for eight years in Ken Lo's Kitchen in London. Terry has written more than 20 cookbooks, and currently divides his time between conducting private cooking courses, writing and editing, and devising recipes.
Explore the cuisine of this lesser-known area of China, in a stunning collection of 75 authentic recipes, including Sweet Turnip dumplings, Fried Fish Balls, Beggar's Chicken, Salt and Pepper Spare Ribs and Jia Jiang Noodles. 370 exquisite photographs include a mouth-watering picture of each finished dish and step-by-step sequences. Full nutritional information is provided for every recipe. This book is a feast for the eyes as well as the palate.
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75 authentic regional recipes from Shanghai, Zhejing, Fujian, Anhui, Jiangsu and Jangxi, with beautiful photographs
Produktdetaljer
ISBN
9781903141915
Publisert
2012-12-06
Utgiver
Vendor
Aquamarine
Høyde
279 mm
Bredde
228 mm
Dybde
19 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
160
Forfatter