Knack Chinese Cooking
A Step-by-Step Guide to Authentic Dishes Made Easy
1st Edition
Published on 10. November 2009
256 pages
978-0-7627-5846-3 (ISBN)
Description
For those who have always wanted to prepare Chinese food at home, here is the book they can actually learn Chinese cooking from-full-color, step-by-step photographs fully convey the process and presentation of Chinese cuisine. With 350 photos and 100 main recipes plus 250 variations suited for the contemporary kitchen, Knack Chinese Cooking offers a veritable banquet of authentic recipes from the Eight Great Cuisines of China, as well as dishes from China''s emerging cosmopolitan capitals and from the best Chinatown kitchens. Readers gain a basic knowledge of the equipment, ingredients, and techniques needed to prepare an essential repertoire of Chinese dishes.
More details
Series
Language
English
Place of publication
New York
United States
File size
8,44 MB
ISBN-13
978-0-7627-5846-3 (9780762758463)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Belinda Hulin | Kian Lam Kho | Liesa Cole
Knack Chinese Cooking
A Step-By-Step Guide To Authentic Dishes Made Easy
Book
11/2009
Knack
€19.00
Shipment within 3-4 weeks
Persons
Belinda Hulin is the former food editor of the Florida Times-Union and the author of two cookbooks. She and her husband toured China, adopting their daughter Sophie along the way.
Kian Lam Kho, a Singapore native who now makes New York City his home, is a chef and the author of the food blog RedCook.net.
Liesa Cole is the photographer for Knack Quick & Easy Cooking, as well as The Lyons Press's Seduced by Bacon and Soup for Everybody.
Kian Lam Kho, a Singapore native who now makes New York City his home, is a chef and the author of the food blog RedCook.net.
Liesa Cole is the photographer for Knack Quick & Easy Cooking, as well as The Lyons Press's Seduced by Bacon and Soup for Everybody.
Content
- Front Cover
- Copyright
- Table of Contents
- Body
- Index
- Back Cover
- Spine
