The Food of China: Authentic Recipes from the Middle Kingdom by Wendy Hutton

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Notes about this book

  • RC.Gourmet on March 21, 2023

    The recipes in this book were produced by the chefs of the Holiday Inn China, coordinated by Johari Edrus. The three master chefs, who deserve to be recognized, are Kenneth Law (in Beijing), Lee Cheng Meng (Shanghai), and Max Zhang (Xiamen). Listed here as authors, Luca Tettoni is the photographer and Wendy Hutton the editor,

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  • ISBN 10 9625930094
  • ISBN 13 9789625930091
  • Published Jun 30 1995
  • Format Paperback
  • Page Count 150
  • Language English
  • Countries Singapore
  • Publisher Periplus Editions/Berkeley Books Pte Ltd
  • Imprint Berkeley Books

Publishers Text

Part of the "Periplus World Cookbooks" series, this book contains over 60 recipes from China, with every recipe illustrated by a full-page photograph. Essays on local food cover everything from dietary healing to ingredients, techniques and utensils. The step-by-step instructions for each recipe come with tips for preparation in Western kitchens.

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