The Revolutionary Chinese Cookbook - 8 Angebote vergleichen
| Preise | 2016 | 2019 | 2020 | 2021 |
|---|---|---|---|---|
| Schnitt | € 30,11 | € 32,91 | € 20,75 | € 29,90 |
| Nachfrage |
1
The Revolutionary Chinese Cookbook (2006)
EN HC NWISBN: 9780091904838 bzw. 0091904838, in Englisch, Ebury Publishing, gebundenes Buch, neu.
Lieferung aus: Niederlande, 3-4 werkdagen.
bol.com.
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cook... Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.Taal: Engels;Afmetingen: 27x252x199 mm;Gewicht: 1,14 kg;Verschijningsdatum: augustus 2006;ISBN10: 0091904838;ISBN13: 9780091904838; Engelstalig | Hardcover | 2006.
bol.com.
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cook... Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.Taal: Engels;Afmetingen: 27x252x199 mm;Gewicht: 1,14 kg;Verschijningsdatum: augustus 2006;ISBN10: 0091904838;ISBN13: 9780091904838; Engelstalig | Hardcover | 2006.
2
The Revolutionary Chinese Cookbook
EN HC NWISBN: 9780091904838 bzw. 0091904838, in Englisch, Ebury Publishing, gebundenes Buch, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, 3 - 5 working days.
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.
3
The Revolutionary Chinese Cookbook
~EN HC NWISBN: 9780091904838 bzw. 0091904838, vermutlich in Englisch, Ebury Publishing, gebundenes Buch, neu.
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province.The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.
4
The Revolutionary Chinese Cookbook
EN NWISBN: 9780091904838 bzw. 0091904838, in Englisch, Ebury Press, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, 3-5 Days.
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries.With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries.With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.
5
The Revolutionary Chinese Cookbook
EN NWISBN: 9780091904838 bzw. 0091904838, in Englisch, Century Hutchinson; Random Century; Random House, Vereinigte Staaten von Amerika, neu.
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.
7
The Revolutionary Chinese Cookbook (2006)
EN HC US FEISBN: 9780091904838 bzw. 0091904838, in Englisch, 304 Seiten, Ebury Press, gebundenes Buch, gebraucht, Erstausgabe.
Nieuw vanaf: 15,05 € (1 Aanbiedingen)
Gebruikt vanaf: 14,00 € (1 Aanbiedingen)
Meer aanbiedingen van 2 Amazon.de tonen
Lieferung aus: Deutschland, Auf Lager. Fullfillment door Amazon, Gratis verzending.
Von Händler/Antiquariat, Amazon Warehouse.
Ebury Press, Gebundene Ausgabe, Editie: 1, Gepubliceerd: 2006-08-03T00:00:01Z, Productgroep: Book, MPN: 30.
Von Händler/Antiquariat, Amazon Warehouse.
Ebury Press, Gebundene Ausgabe, Editie: 1, Gepubliceerd: 2006-08-03T00:00:01Z, Productgroep: Book, MPN: 30.
8
The Revolutionary Chinese Cookbook (2006)
EN HC NW FEISBN: 9780091904838 bzw. 0091904838, in Englisch, 304 Seiten, Ebury Press, gebundenes Buch, neu, Erstausgabe.
Nieuw vanaf: 15,05 € (1 Aanbiedingen)
Gebruikt vanaf: 14,00 € (1 Aanbiedingen)
Meer aanbiedingen van 2 Amazon.de tonen
Lieferung aus: Deutschland, Reële verzendkosten kan verschillen.
Ebury Press, Gebundene Ausgabe, Editie: 1, Gepubliceerd: 2006-08-03T00:00:01Z, Productgroep: Book, MPN: 30.
Ebury Press, Gebundene Ausgabe, Editie: 1, Gepubliceerd: 2006-08-03T00:00:01Z, Productgroep: Book, MPN: 30.
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