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Mandarin Food and Cooking de Terry Tan

Mandarin Food and Cooking

Autor Terry Tan
en Limba Engleză Hardback – 30 oct 2013
Features 75 regional recipes from Beijing and Northern China. From the modern restaurants of Beijing to the home kitchens of Heilongjiang, Jilin, Liaoning, Hebei, Shanxi and Shandong, this book brings together traditional Mandarin cuisine and the foods of the northern provinces.
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Specificații

ISBN-13: 9781908991003
ISBN-10: 1908991003
Pagini: 160
Ilustrații: over 370 photographs
Dimensiuni: 234 x 284 x 20 mm
Greutate: 1.04 kg
Editura: Lorenz Books

Notă biografică

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, then taught South-East Asian cooking for eight years in Ken Lo's Kitchen in London. He has written over 20 cookbooks, and currently divides his time between conducting private cooking courses, writing and editing, and devising recipes.