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Questions About This Book?
What version or edition is this?
This is the edition with a publication date of 11/16/2010.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
This vibrant cookbook is divided into three main sections. In the first section you'll find an informative history of the flavours and styles of both cuisines, the influence they've had on their regions and on neighbouring countries. The second section features a comprehensive list of the key ingredients, from gingseng to tofu, and there are step-by-step recipes for preparing basic stocks and sauces. The final section consists of 250 deliciously aromatic recipes. There is also a section of tempting dessert snacks and drinks.