NEW CHINESE CUISINE

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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Bibliographic Details
Main Authors: Teo, Melisa (Author), Bosco, Don (Author)
Other Authors: Sundermann, Jorg (Photographer), Lai, Choon How (Photographer)
Format: Book
Language:English
Published: Singapore Editions Didier Millet 2002
Subjects:
Chinese food
Online Access:Click Here to View Status and Holdings.
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245 1 0 |a NEW CHINESE CUISINE  |c Authors Melisa Teo, Don Bosco; Photographers Jorg Sunderman, Lai Choon How 
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520 # # |a 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. 
650 # 0 |a Chinese food 
700 1 # |a Bosco, Don  |e author 
700 1 # |a Sundermann, Jorg  |e photographer 
700 1 # |a Lai, Choon How  |e photographer 
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