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Presents an overview of the role of cuisine in Chinese culture, including a food history, ingredients, cooking techniques, regional differences, food for celebrations, and the role of diet in Chinese medicine.

Produktbeschreibung
Presents an overview of the role of cuisine in Chinese culture, including a food history, ingredients, cooking techniques, regional differences, food for celebrations, and the role of diet in Chinese medicine.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
JACQUELINE M. NEWMAN is a retired Professor in the Family, Nutrition, and Exercise Department of Queens College, Flushing, New York, and the editor of Flavor and Fortune, a quarterly about the science and art of Chinese food.