- Start
- The Revolutionary Chinese Cookbook
The Revolutionary Chinese Cookbook
Angebote / Angebote:
Fuchsia Dunlop trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is also a graduate of Magdalene College Cambridge and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she has been researching Chinese regional food and cookery for more than a decade. She writes for publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television. She lives in London and is consultant to the city's first authentic Sichuan restaurant, Bar Shu.
Lieferbar in 24 Stunden
Preis
54,50 CHFVerfügbarkeit:
LieferbarArtikel, die Sie kürzlich angesehen haben
Noch nicht erschienen, September 2024