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Language: en
Pages: 259
Pages: 259
Type: BOOK - Published: 2024-05-07 - Publisher: W. W. Norton & Company
A New York Times Book Review Editors' Choice A spirited new history of Chinese food told through an account of the remarkable life of Fu Pei-mei, the woman who
Language: zh-CN
Pages: 382
Pages: 382
Type: BOOK - Published: 2004 - Publisher: 橘子文化事業有限公司
This is the new and updated edition of one of the most popular Chinese cookbooks of all times by Taiwan's eminent master chef Fu Peimei. In Chinese/English. Dis
Language: en
Pages: 398
Pages: 398
Type: BOOK - Published: 1974 - Publisher:
Language: en
Pages: 205
Pages: 205
Type: BOOK - Published: 1983 - Publisher: Wei Chuans Cooking
Bilingual: English and Chinese.
Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2019-07-11 - Publisher: Bloomsbury Publishing
With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit c
