.png){kind=logo}
20%OFF
Stock image for illustration purposes only - book cover, edition or condition may vary.
Food & Cooking of Shanghai & East China
Terry Tan
€ 19.99
€ 16.06
FREE Delivery in Ireland
Description for Food & Cooking of Shanghai & East China
Hardcover. 75 authentic regional recipes from Shanghai, Zhejing, Fujian, Anhui, Jiangsu and Jangxi, with beautiful photographs Num Pages: 160 pages, Illustrations. BIC Classification: 1FPC; WBN. Category: (G) General (US: Trade). Dimension: 288 x 238 x 19. Weight in Grams: 1088. 160 pages, Illustrations. 75 authentic regional recipes from Shanghai, Zhejing, Fujian, Anhui, Jiangsu and Jangxi, with beautiful photographs. Cateogry: (G) General (US: Trade). BIC Classification: 1FPC; WBN. Dimension: 288 x 238 x 19. Weight: 1108.
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.
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.
Product Details
Publisher
Lorenz Books
Number of pages
160
Format
Hardback
Publication date
2012
Condition
New
Number of Pages
160
Place of Publication
London, United Kingdom
ISBN
9781903141915
SKU
V9781903141915
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-3
About Terry Tan
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 ... Read more
Reviews for Food & Cooking of Shanghai & East China