Kenneth Lo's Encyclopedia of Chinese Cooking
Kenneth Lo's Encyclopedia of Chinese Cooking
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Résumé
Shows the variation in cooking styles and ingredients among the different provinces of China, and how easily their typical dishes can now be reproduced in Western kitchens. Divided into four regional sections - Peking, Shanghai, Canton and Szechuan the book contains 90 recipes for all occasions.
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Kenneth Lo's Encyclopedia of Chinese Cooking by Kenneth Lo
This is a demonstration of the variation in cooking styles and ingredients among the different provinces of China, and how easily their typical dishes can now be reproduced in Western kitchens. Divided into four regional sections - Peking, Shanghai, Canton and Szechuan, the book contains 90 recipes for all occasions. An introduction describes the special ingredients and spices used in Chinese cooking, with tips on the basic cooking techniques such as stir-frying and steaming.| SKU | Non disponible |
| ISBN 13 | 9781851522644 |
| ISBN 10 | 1851522646 |
| Titre | Kenneth Lo's Encyclopedia of Chinese Cooking |
| Auteur | Kenneth Lo |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | Octopus Publishing Group |
| Année de publication | 1993-09-09 |
| Nombre de pages | 160 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |