The Culinary Art of the Chef Dong 2 Book Set

Beijing Catuson Design & Consulting Co.; Beijing, 2001. Hardcover. Text in Chinese and English. Chef Dong Zhenxiang, widely known as Da Dong, is regarded as one of the most influential figures in modern Chinese gastronomy. Renowned for elevating traditional Beijing cuisine to an art form, he transformed classic dishes through a philosophy that emphasized elegance, balance, visual beauty, and refined technique. His innovative approach to Peking duck, featuring a lighter and less oily preparation, helped redefine one of Chinas most celebrated culinary traditions for a new generation of diners. Through his restaurants, publications, and artistic presentation of food, Chef Dong has played a significant role in bringing contemporary Chinese fine dining to international attention. His work stands at the intersection of tradition and innovation, preserving centuries old culinary heritage while inspiring chefs to view cuisine not only as nourishment, but as a sophisticated form of cultural and artistic expression. A Very Good, Coptic stitch binding, binding sturdy and intact, intentional uncut pages, some handling/scuffing to boards, few small dents and some rubbing along board edges, some offsetting to board margins of one of the books, bad dent bottom rear board one book, few soiled spots to board buckram, without Dust wrapper. A nice, overall clean and unmarked set. 4to[quarto or approx. 11.5 x 13.5 inches], color illustrations. We pack securely and ship daily with delivery confirmation on every book. The picture on the listing page is of the actual book for sale. Additional Scan(s) are available for any item, please inquire.Please note: Oversized books/sets MAY require additional postage then what is quoted for 2.2lb book.…