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Cooking Classics: China feature 42 traditional and modern Chinese dishes represent the best of the Dragon of the East’s rich culinary history, with distinct cooking styles that are reflective of the unique cuisines of each region. Each dish will be joy to explore, with simple, concise explanations and background details provided in the recipes. This series of step-by-step cookbooks showcases a selection of recipes that have been tested by time to be the best. Each title features 42 recipes written in an easy-to-follow, step-by-step format with clearly taken photographs to guide readers, especially those who are new to the cuisine.
- Sales Rank: #3737818 in eBooks
- Published on: 2008-09-15
- Released on: 2013-03-29
- Format: Kindle eBook
About the Author
Chef Yeo Kian Tiong is the Head Chef and owner of Sumi Yakitori Restaurant. His love for food inspired him to enroll in the Le Cordon Bleu Culinary Academy even after pursuing a degree in Science and a career in IT, and he has never looked back since.
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