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There's no cuisine that is richer in flavor, color, texture, variety, and tradition than Chinese cooking. From the familiar to the exotic, this comprehensive and stunningly illustrated sourcebook, organized by ingredient, is a master chef's catalog of what makes this centuries-old cuisine so vibrant today. Complete with historical background, information on buying and storing ingredients, and exquisite recipes, The Chinese Kitchen is a must-have for everyone's cookbook shelf. Entries include: Bean Sprouts - Black Bean Sauce - Chinese Cabbage - Dumplings - Eggplant - Five-Spice Powder - Ginger - Lotus Root - Peanuts - Plum Sauce - Shrimp Paste - Soft-Shell Crab - Straw Mushrooms - Tofu - Tea - Wontons - Water Chestnuts - and much more.
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The Chinese Kitchen, Ken Hom
- Taal
- Jaar van publicatie
- 2006
- product-detail.submit-box.info.binding
- (Paperback)
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- Titel
- The Chinese Kitchen
- Taal
- Engels
- Auteurs
- Ken Hom
- Uitgever
- Kyle Cathie
- Jaar van publicatie
- 2006
- Formaat
- Paperback
- Aantal pagina's
- 240
- ISBN10
- 1856267024
- ISBN13
- 9781856267021
- Reeks
- Beoordeling
- 5 van 5
- Aantekening
- There's no cuisine that is richer in flavor, color, texture, variety, and tradition than Chinese cooking. From the familiar to the exotic, this comprehensive and stunningly illustrated sourcebook, organized by ingredient, is a master chef's catalog of what makes this centuries-old cuisine so vibrant today. Complete with historical background, information on buying and storing ingredients, and exquisite recipes, The Chinese Kitchen is a must-have for everyone's cookbook shelf. Entries include: Bean Sprouts - Black Bean Sauce - Chinese Cabbage - Dumplings - Eggplant - Five-Spice Powder - Ginger - Lotus Root - Peanuts - Plum Sauce - Shrimp Paste - Soft-Shell Crab - Straw Mushrooms - Tofu - Tea - Wontons - Water Chestnuts - and much more.