This exceptional volume presents a cross section of both traditional recipes such as Chili Crab, Hokkien Fried Noodles and Murtabek and contemporary recipes including Tea-smoked Sea bass and Stingray in Banana Leaf.
|Publisher:||Periplus Editions (HK) ltd.|
|Edition description:||Hardcover with Jacket|
|Product dimensions:||8.50(w) x 11.00(h) x 0.50(d)|
About the Author
David Wong, chef of Chinese cuisine at the Beaufort Sonesta, has worked in restaurant kitchens for the past thirty years.