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Fuchsia Dunlop

The Revolutionary Chinese Cookbook

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Fuchsia Dunlop trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is also a graduate of Magdalene College Cambridge and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she has been researching Chinese regional food and cookery for more than a decade. She writes for publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television. She lives in London and is consultant to the city's first authentic Sichuan restaurant, Bar Shu. Mehr

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Produktdetails


  • ISBN: 978-0-09-190483-8
  • EAN: 9780091904838
  • Produktnummer: 2275662
  • Verlag: Random House UK
  • Sprache: Englisch
  • Erscheinungsjahr: 2006
  • Seitenangabe: 304 S.
  • Masse: H25.6 cm x B20.2 cm x D3.1 cm 1'152 g
  • Abbildungen: Farb., s/w. Abb.
  • Gewicht: 1152

Über den Autor


Fuchsia Dunlop trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is also a graduate of Magdalene College Cambridge and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she has been researching Chinese regional food and cookery for more than a decade. She writes for publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television. She lives in London and is consultant to the city's first authentic Sichuan restaurant, Bar Shu.

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