Cooking, Food & Wine Books:

Chinese Cookery Secrets

How to Cook Chinese Restaurant Food at Home

Format

Paperback

Customer rating

Click to share your rating 0 ratings (0.0/5.0 average) Thanks for your vote!

Share this product

Chinese Cookery Secrets by Deh-Ta Hsiung
$20.99
In stock with supplier

The item is brand new and in-stock in with one of our preferred suppliers. The item will ship from the Mighty Ape warehouse within the timeframe shown below.

Usually ships within 1-2 weeks

Availability

Delivering to:

Estimated arrival:

  • Around 16-21 March using standard courier delivery

Description

Deh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help you successfully reproduce your favourite meals at home - from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection.He shows you each crucial stage of preparation to enable you to recreate the harmonious blending of subtle flavours, delicate textures, aromas, colours and shapes that are the hallmarks of authentic Chinese restaurant cooking.This updated version of Chinese Cookery Secrets contains recipes for dishes as diverse as 'Smoked' Chicken, Deep-Fried Squid and delicious Iron-Place Sizzled meat and fish dishes, sure to be a wonderful centerpiece for any dinner party, to takeaway staples like Egg Fried Rice and Sweet and Sour Chicken.

Author Biography

Deh-Ta Hsiung was born in 1933 in Peking (Beijing) and educated amongst other places at University College, Oxford, and the Slade School of Fine Art, University College, London. His career has included the following: food and wine consultant to Chinese restaurants in the UK, Hong Kong and India; teacher of Chinese cooking regularly around the world (including France, Ireland, Finland, India and at Ken Lo's Chinese Cookery School in London); Chinese restaurant inspector for a prestigious guidebook and for several major food manufacturers. He is also the author of numerous books on Chinese cooking, including two he co-authored with Ken Lo. But his accolade must be as special Guest Chef at the Savoy, London, for their staff on several occasions.
Release date NZ
June 25th, 2009
Author
Country of Publication
United Kingdom
Edition
Digital original
Imprint
How To Books Ltd
Pages
272
Dimensions
133x197x16
ISBN-13
9780716022244
Product ID
3084034

Customer reviews

Nobody has reviewed this product yet. You could be the first!

Write a Review

Marketplace listings

There are no Marketplace listings available for this product currently.
Already own it? Create a free listing and pay just 9% commission when it sells!

Sell Yours Here

Help & options

  • If you think we've made a mistake or omitted details, please send us your feedback. Send Feedback
  • If you have a question or problem with this product, visit our Help section. Get Help
  • Seen a lower price for this product elsewhere? We'll do our best to beat it. Request a better price
Filed under...

Buy this and earn 94 Banana Points