Ar kodu EXTRA70,55 cena tikai €
78,39 €
Chan, K: China
70,55 € 
- Mēs nosūtīsim 10-14 darba dienu laikā.
The definitive cookbook bible of the world’s most popular and oldest cuisine"China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenterIn 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 t…
70.55
2025-06-02 08:00:00
/https://libri-media.knygos-static.lt/3dd41f20-8b87-4459-b6c0-c6306b15cf01/3)
- Autors: Kei Lum Chan, Diora Fong Chan
- Izdevējs Phaidon Verlag GmbH
- Gads: 2025
- Lapas: 720
- ISBN-10 : 1838669221
- ISBN-13 : 9781838669225
- Formāts: 18.6 x 27.5 x 5.4 cm, kieti viršeliai
- Valoda: Anglų
- Extra -10% atlaide, ievadot kodu: EXTRA
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The definitive cookbook bible of the world’s most popular and oldest cuisine"China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter
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 uthoritative 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.
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70,55 €
78,39 €
Mēs nosūtīsim 10-14 darba dienu laikā.
Kupona kods: EXTRA
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- Autors: Kei Lum Chan, Diora Fong Chan
- Izdevējs Phaidon Verlag GmbH
- Gads: 2025
- Lapas: 720
- ISBN-10: 1838669221
- ISBN-13: 9781838669225
- Formāts 18.6 x 27.5 x 5.4 cm, kieti viršeliai
- Valoda: Anglų
The definitive cookbook bible of the world’s most popular and oldest cuisine
"China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter
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 uthoritative 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.
"China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter
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 uthoritative 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.
Atsauksmes