The Food and Cooking of Sichuan and West C...

Dekorationsartikel gehören nicht zum Leistungsumfang.

Sprache: Englisch

24,60 €

inkl. MwSt.

Versandkostenfrei per Post / DHL

Lieferzeit 1-2 Wochen

Kategorien:

Beschreibung

This title presents 75 regional recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi, in over 370 photographs. From the vibrant metropolises of Chengdu and Xi'an to the spectacular rice terraces of the Yangzte basin, explore west China's ancient cuisine in this stunning book.

Über den Autor

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. He has written more than 20 cookbooks, and currently divides his time between conducting private cookery courses, writing and editing, as well as devising recipes.

Details

Erscheinungsjahr:	2012
Genre:	Importe , Kochen & Backen
Rubrik:	Essen & Trinken
Thema:	Länderküchen
Medium:	Buch
Inhalt:	Gebunden
ISBN-13:	9781903141816
ISBN-10:	1903141818
Sprache:	Englisch
Einband:	Gebunden
Autor:	Tan, Terry
Hersteller:	Anness Publishing
Verantwortliche Person für die EU:	Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße:	290 x 241 x 23 mm
Von/Mit:	Terry Tan
Erscheinungsdatum:	16.02.2012
Gewicht:	1,101 kg