hong ming zhao jian rong (1 résultats)

paperback. Etat : New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date :2012-10-01 Publisher: Jiangsu Fine Arts Publishing House title: braised pork stew super simple (strictly selected Japanese and Western-style braised pork stew. delicious taste and simple practice. more detailed step diagrams and the stew halogen delicious secret. absolutely subvert the stereotype stewed meat or stews.) ISBN: 9.787.534.450.099 Press: Jiangsu Fine Arts Publishing Author: Hongming according to Li Jianrong. Tsai Cheng Hoon with original price: 19.8 Publication date :2012-10-1 Price: $ 12.1 Revision: 1 Binding: Paperback Words: Page: Folio: 16 open commodity Weight: Edit recommend this book both varied braised pork dishes. but also very nutritious stew dishes. including home-style braised pork stew and Western of homemade stewed meat stews. Executive summary Who says stewed meat only halogen braised pork on rice. spiced corned egg. seaweed and tofu bean curd? Book invited three in Chinese. Japanese and Western cuisine field. very professional and experienced chef's cuisine. each design classic and simple braised pork stews. delicious taste and simple approach absolute subversion you stereotype of stewed meat or stews. Delicious stew halogen tips but also tell you. teach you how to correctly select the saute material. so showing the authentic flavor of the braised pork stew. believe and you will enjoy the stew contained in the color . in the smell and taste of endless happiness! Catalog PART 1 Japanese of homemade stewed meat stews PART 2 Western-style of homemade stewed meat stews of introduction Hongming Shots:. Choi Mei Yang Junior Campus. Taiwan. Chinese cuisine skills curriculum teachers. Taoyuan Yongping industrial and commercial food and beverage management teachers Li Jianrong; worked for West China hotels. the Grand Hotel Europe and China Hotel. I love to eat curry Tsai Cheng Xun. Western cuisine Featured: specializes in Japanese cuisine. who has culinary director of Abstracts preamble has published The kitchen is an essential seasoning sauceFour Satisfaction guaranteed,or money back.