[PDF.22sk] Modern Asian Flavors: A Taste of Shanghai

Modern Asian Flavors: A Taste of Shanghai

[PDF.kg35] Modern Asian Flavors: A Taste of Shanghai

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 | #2517879 in Books |  Chronicle Books |  2006-02-02 | Original language:English | PDF # 1 |  8.25 x.75 x7.75l,1.35 | File type: PDF | 144 pages

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||0 of 0 people found the following review helpful.| Four Stars|By Gordon Quan|very interesting book and has some unusual dishes to try.|3 of 3 people found the following review helpful.| Don't waste your money.|By Foodie|I purchased this book on a whim thinking that it would have some authentic Shanghainese recipes. It was a waste of money. Rather, the book is a random collecti|About the Author|Richard Wong is the founder and owner of chinablue, which creates the popular line of Shanghainese sauces, dressings, glazes, and oils. Born in Shanghai, he grew up in America eating the traditional recipes his family has enjoyed for generations

Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European influences, is beloved among foodies far and wide. In this impressive collection of more than 50 sophisticated yet easy-to-prepare dishes, Shanghai native and culinary expert Richard Wong shares his family recipes that have been updated for the modern table. This amazing cookbook satisfies savory, sweet, or spicy cravings with...

You can specify the type of files you want, for your device.Modern Asian Flavors: A Taste of Shanghai   |  Richard Wong. Which are the reasons I like to read books. Great story by a great author.

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