The Revolutionary Chinese Cookbook
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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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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