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
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