Chinese Cookery - Couverture souple

Hom, Ken

Couverture souple

ISBN 10 : 0563210532 ISBN 13 : 9780563210535

Editeur : BBC Books, 1984

Synopsis

268 pages. Photo en noir et blanc en frontispice et page de titre. Illustré de nombreux dessins et de nombreuses photos en noir et blanc et en couleur, dans et hors texte. Annotation en page de faux-titre. Bon état Couv. convenable Intérieur frais In-8 Carré Broché Edited by Jenny Stevens.

A propos du livre

Présentation de l'éditeur

Chinese Cookery is Ken Hom's timeless collection of over 150 recipes. These classic dishes have been passed down from generation to generation and follow the Chinese rules of balance to ensure a harmony of colour, texture, aroma and flavour.

Recipes include old favourites such as Cashew Chicken, and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken. Although Ken emphasises the need for authentic ingredients and good cooking technique, these are everyday recipes - simply written and easy-to-follow, and they are all infused with Ken Hom's infectious enthusiasm for the cuisine plus helpful tips for the home cook.

Packed with indispensable information on ingredients, equipment and preparation techniques, Chinese Cookery is beautiful, authentic and clear, and remains one of the most popular and inspirational Chinese cookbooks ever published.

Ken Hom is the world's greatest authority on Oriental cuisine and Chinese Cookery has sold over 1 million copies since it was first published.

Biographie de l'auteur

Ken Hom is regarded as one of the world's greatest authorities on Oriental food and he still tirelessly travels the world making TV appearances, writing books and consulting on restaurants. In September 2007, he was awarded an honorary doctorate from Oxford Brookes University for his 'outstanding success with the international food world' and he was also appointed 'Founding Patron of Oxford Gastronomica',

He began his culinary career in his uncle's restaurant in Chicago and went on to teach at California's Culinary Academy. After a spell studying gastronomy in France, an article in the New York Times led to his first television series in 1984. In total, he has presented five BBC TV series, which have been transmitted internationally and written over 30 cookery books.

Détails de l'édition

• Éditeur: BBC Books
• Date d'édition: 1984
• Langue: anglais
• ISBN 10: 0563210532
• ISBN 13: 9780563210535
• Reliure: Broché
• Numéro d'édition: 1
• Nombre de pages: 268
• Coordonnées du fabricant: non disponible
• Personne responsable: HARDY; 673733291; sylviehardy@yahoo.fr; ; 74 ALLEE DES GLYCINES; VILLEPARISI; IDF; 77270; France