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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| LEADER | 00000nam#a2200000#i#4501 | ||
|---|---|---|---|
| 001 | wils-332342 | ||
| 005 | 2024129248 | ||
| 008 | 240202t20022002 SI ag# ##001 ##eng#D | ||
| 020 | # | # | |a 9789814068260 |q hardback |
| 020 | # | # | |a 9814068268 |q hardback |
| 040 | # | # | |a UiTM |b eng |e rda |
| 090 | 0 | 0 | |a TX724.5.T5 |b T46 2002 |
| 100 | 1 | # | |a Teo, Melisa |e author |
| 245 | 1 | 0 | |a NEW CHINESE CUISINE |c Authors Melisa Teo, Don Bosco; Photographers Jorg Sunderman, Lai Choon How |
| 264 | # | 1 | |a Singapore |b Editions Didier Millet |c 2002 |
| 264 | # | 4 | |c ©2002 |
| 300 | # | # | |a 157 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Includes index |
| 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 |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=332342 |
| 964 | # | # | |c BOK |d 01 |
Chinese cuisine II