Food & Cooking of Shanghai & East China

Inbunden, Engelska, 2012

219 kr

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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.

Produktinformation

Utgivningsdatum2012-12-06
Mått228 x 279 x 19 mm
Vikt1 094 g
FormatInbunden
SpråkEngelska
Antal sidor160
FörlagAnness Publishing
ISBN9781903141915

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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.