China : the cookbook / Kei Lum Chan ; Diora Fong Chan. -

Por:

Lum Chan, Kei

Colaborador(es):

Fong Chan, Diora

Tipo de material:

TextoIdioma: Inglês Editora: London : Phaidon, 2016Descrição: 720 p. : il. color ; 28 cmISBN:

9780714872247 (hbk.)
0714872245 (hbk.)

Assunto(s):

Classificação Decimal de Dewey:

641.5951 23

Conteúdos:

Introduction -- Appetizers & salads -- Soups -- Fish & seafood -- Poultry -- Meat -- Vegetables, tofu & eggs -- Rice, congee & noodles -- Desserts -- Guest chefs.

Sumário: The definitive cookbook bible of the world's most popular and oldest cuisine In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the 33 regions and sub-regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world-- Source other than Library of Congress.

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Exemplares
Imagem da capa do livro	Tipo de exemplar	Biblioteca atual	Biblioteca de Origem	Coleção	Localização na estante	Número de chamada	Materiais especificados	Informação do volume	URL	Número do exemplar	Situação	Notas	Devolver até	Código de barras	Reservas do exemplar	Prioridade de reserva do exemplar	Reservas de curso
	Livros	Biblioteca Alcides do Nascimento Lins - IFPE Campus Cabo de Santo Agostinho Acervo geral		Não-ficção		641.5951 C518c (Percorrer estante(Abre abaixo))				Ex. 1	Consulta local			8564274196
	Livros	Biblioteca Alcides do Nascimento Lins - IFPE Campus Cabo de Santo Agostinho Acervo geral		Não-ficção		641.5951 C518c (Percorrer estante(Abre abaixo))				Ex. 2	Disponível			8564274197

Total de reservas: 0

Includes bibliographical references (page 716) and index.

Introduction -- Appetizers & salads -- Soups -- Fish & seafood -- Poultry -- Meat -- Vegetables, tofu & eggs -- Rice, congee & noodles -- Desserts -- Guest chefs.

The definitive cookbook bible of the world's most popular and oldest cuisine In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the 33 regions and sub-regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world-- Source other than Library of Congress.

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