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De-mystify the key principles of Chinese cookery and create your own exciting array of authentic dishes with "International Cuisine: China". Written by two highly regarded experts with a comprehensive knowledge both of the cuisine and its many applications, this book provides in-depth coverage of the key regional influences and essential techniques of Chinese cookery. It is packed with a wide range of dishes, promising a mouth-watering blend of traditional ingredients. From soups and starters to impressive main courses, many of the recipes are accompanied by stunning full colour photographs, as well as clear illustrations of key methods and the use of unique cooking utensils. "International Cuisine: China" is an accessible and innovative step-by-step guide to Chinese cookery, and will prove the ideal kitchen companion for students, professionals and enthusiasts alike.
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Christine Yau was one of the founders of the Chef's School at Westminster Kingsway College and boasts a wealth of teaching experience. Proprietor of the acclaimed Yming restaurant in Soho, Christine is also a highly respected and proactive member of the Chinese community. Norman Fu is one of the rising stars of Chinese cuisine. A highly experienced chef and teacher, Norman currently runs the NVQ in Chinese Cookery at Westminster Kingsway College. Editorial Advisor Deh-ta Hsiung is a world-renowned chef, tutor, author and food and wine consultant.Review:
'Extremely useful, clear, concise and ideal for student projects.' -- Mr F McDowall, Manchester Metropolitan University, 20041217 'Excellent colour photos, good easy to follow recipies covering many regions of China.' -- Mr M Meczurat, North Devon College of FE 20041217 Excellent book, just what is needed for these units of the National Dip. in Hospitality. -- J. Mummery, North Devon College 20050321
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Book Description Hodder Arnold, 2004. Condition: New. book. Seller Inventory # M0340811188
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