NEW CHINESE CUISINE
Classic and contemporary find common ground in New Chinese Cuisine. It launches Modern Chinese cuisine; the ingenious marriage of Chinese culinary traditions with cooking techniques, services and presentation styles from the West.
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| Main Authors: | , |
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| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
Singapore
Editions Didier Millet
2002
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Chinese cuisine II 
Chinese food and folklore