Charmaine Solomon comes from a family of exceptionally good cooks. She started her career in food as a reporter and feature writer for an English language newspaper in Sri Lanka, where she ran a cooking column dispensing recipes and food ideas with flair. Surrounded by generations of talented cooks, Charmaine is now recognised as one of the most knowledgeable (and practical) writers on Asian food. She has taught Southeast Asian, Chinese and international cooking, and her books are sold throughout the world. In putting together this book, Charmaine travelled widely through Asia, revisiting familiar places and discovering new ones to ensure that, as always, her recipe development was backed up with on-the-spot authenticity.Revue de presse :
"I cherish and refer to often because it is so thorough going and authoritative in its subject matter, and the recipes are uncommonly well written and authentic." --"Craig Claiborne, the New York Times"
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Description du livre Hardie Grant, 2012. Hardcover. État : New. N° de réf. du libraire P111742701442