The Hakka Cookbook
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Language: en
Pages: 312
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Type: BOOK - Published: 2012-10-08 - Publisher: Univ of California Press
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to
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This is the new and updated edition of one of the most popular Chinese cookbooks of all times by Taiwan's eminent master chef Fu Peimei. In Chinese/English. Dis
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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less
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An “immensely readable” journey through modern Chinese history told through the experiences of the author’s extended family (Christian Science Monitor). W
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The definitive cookbook bible of the world’s most popular and oldest cuisine "China The Cookbook is a magnificent insight into the history of Chinese cuisine.