Chinese New Year, Festival of the Winter Solstice, The Sacrificial Moon - all these wonderful, vibrant festivals of the Chinese Lunar Year include delicious feasts, which are enjoyed by friends and family. Rustle up Drunken Chicken to celebrate the Birthday of the City Gods, serve a heart-warming Chicken Hot Pot for Little New Year or make tasty Peking Dumplings for New Year's Day. Including colourful location photography, this is a tantalising collection of recipes that will inspire and excite you throughout the year to cook up a Chinese banquet in style.
Chinese New Year, Festival of the Winter Solstice, The Sacrificial Moon - all these wonderful, vibrant festivals of the Chinese Lunar Year include delicious feasts, which are enjoyed by friends and family. Rustle up Drunken Chicken to celebrate the Birthday of the City Gods, serve a heart-warming Chicken Hot Pot for Little New Year or make tasty Peking Dumplings for New Year's Day. Including colourful location photography, this is a tantalising collection of recipes that will inspire and excite you throughout the year to cook up a Chinese banquet in style.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Illustrationen
Maße
Höhe: 198 mm
Breite: 154 mm
Gewicht
ISBN-13
978-1-85626-683-3 (9781856266833)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Deh-Ta Hsiung needs little introduction as a prestigious Chinese cookery authority in the UK. He is the author of more than a dozen published cookery books including The Food of China with Nina Simonds (Murdoch) and The Chinese Kitchen for Kyle Cathie. He is also a teacher at the internationally renowned Ken Lo's Chinese Cookery School in London and many other catering institutes all over the country. He has taught in Ireland, Finland and as far away as India.
Deh-Ta Hsiung needs little introduction as a prestigious Chinese cookery authority in the UK. He is the author of more than a dozen published cookery books including The Food of China with Nina Simonds (Murdoch) and The Chinese Kitchen for Kyle Cathie. He is also a teacher at the internationally renowned Ken Lo's Chinese Cookery School in London and many other catering institutes all over the country. He has taught in Ireland, Finland and as far away as India.
