A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.
|Author by||: Fuchsia Dunlop|
|Editor||: W. W. Norton|
|Hardcover||: 395 Pages|
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