Grace Young

The Wisdom of the Chinese Kitchen

Wisdom of the Chinese Kitchen

Buch

Here are 140 classic Cantonese recipes--handed down with their importance to health and prosperity. of color photos and 35 b&w photos. 2-color throughout.

CHF 42.50

Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)

Versandfertig innerhalb 1-3 Werktagen

V113: Lieferbar in ca. 20-45 Arbeitstagen

Produktdetails

Weitere Autoren: Richardson, Alan (Fotograf)

ISBN: 978-0-684-84739-9
EAN: 9780684847399
Produktnummer: 9575686
Verlag: Simon & Schuster N.Y.
Sprache: Englisch
Erscheinungsjahr: 1999
Seitenangabe: 304 S.
Masse: H23.2 cm x B18.7 cm x D3.0 cm 732 g
Gewicht: 732

Über den Autor

Alan Richardson is an award-winning photographer and designer whose work has appeared in Bon Appétit, Gourmet, Saveur, Food & Wine, and The New York Times Magazine. He has done the photography for countless cookbooks and is the co-author of The Four Seasons of Italian Cooking. He lives in New York City.Grace Young is an award-winning food writer and the author of Stir-Frying to the Sky’s Edge, The Wisdom of the Chinese Kitchen and The Breath of a Wok. Her work has appeared in Gourmet, Metropolitan Home, Copia, Gastronomica, Eating Well, More, Fitness, Home, and Health magazine. For seventeen years, Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. She is now a consulting editor at Saveur.