Nettbokhandelen for kjøp og salg av bøker.

Kom i gang

Lær å kjøpe brukt

Kjøp pensumbøker

Logg inn eller registrer deg

Kjøp et gavekort

Kundeservice

Personvernregler

Informasjonskapsler

Bookis

Gi tilbakemelding

Kontakt oss

Rask levering med

Trygg betaling med

© 2026 Bookis AS

Norsk

Revolutionary Chinese Cookbook

Innbundet • 2007 • Engelsk

Revolutionary Chinese Cookbook

Av Fuchsia Dunlop

0 vurderinger • 0.0 av 5

‌
‌

‌

‌
‌

‌
‌

‌

‌
‌
‌
‌
‌
‌
‌
‌

‌

Om boken

Representing the finest in cuisine from the Hunan Province of China, a taste-tempting cookbook introduces a series of classic, traditional recipes--including Numbing-and-Hot Chicken, Chairman Mao's Red-Braised Pork, and a host of vegetable stir-fries--along with culinary history, lore, and anecdotes.

Om boken

ISBN

9780393062229

Forlag

WW Norton Co

Publiseringsår

2007

Språk

Engelsk

Originaltittel

Revolutionary Chinese Cookbook

Format

Innbundet

Frakt og retur

Frakt

Brukte bøker sendes av selgeren. Forventet leveringstid etter pakken er sendt er 2-4 dager.

Returer

Kontakt selgeren etter levering.

Omtaler · 0

0 vurderinger • 0.0 av 5

Du vil kanskje også like

Bad B*tch in the Kitch Craveable Asian Recipes to Ditch the Takeout

Bad B*tch in the Kitch Craveable Asian Recipes to Ditch the Takeout

Cassie Yeung

Budmo! recipes from a Ukrainian kitchen

Budmo! recipes from a Ukrainian kitchen

Voloshyna, Anna

To Asia, With Love Everyday Asian Recipes and Stories From the Heart

To Asia, With Love Everyday Asian Recipes and Stories From the Heart

Hetty McKinnon

Tiny Moons A Year of Eating in Shanghai

Tiny Moons A Year of Eating in Shanghai

Nina Mingya Powles

Red Hot Kitchen

Red Hot Kitchen

Diana Kuan

Nutritional Healing with Chinese Medicine + 175 Recipes for Optimal Health

Nutritional Healing with Chinese Medicine + 175 Recipes for Optimal Health

Ellen Goldsmith

Family Style Chinese Cookbook Authentic Recipes from My Culinary Journey Through China

Family Style Chinese Cookbook Authentic Recipes from My Culinary Journey Through China

Shanti Christensen

Our Korean Kitchen

Our Korean Kitchen

Jordan Bourke

Nanban

Nanban

Tim Anderson

The China Study All-Star Collection

The China Study All-Star Collection

Leanne Campbell

New Thai Food

New Thai Food

Martin Boetz

Dissent with modification

Dissent with modification

John McNabb

Yan-Kits klassiske kinesiske kokebok

Yan-Kits klassiske kinesiske kokebok

Yan-kit So

My Kitchen Table

My Kitchen Table

Ken Hom

Momofuku

Momofuku

David Chang

Asian Bites A Feast of Flavours from Turkey through India to Thailand

Asian Bites A Feast of Flavours from Turkey through India to Thailand

Tom Kime

The Revolutionary Chinese Cookbook

The Revolutionary Chinese Cookbook

Fuchsia Dunlop

Chinese Food

Chinese Food

Hua Mei

Chine Saveurs du bout du monde

Chine Saveurs du bout du monde

Jason Lowe

Authentic Recipes from Malaysia

Authentic Recipes from Malaysia

Wendy Hutton

Asian

Asian

Farina Wong Kingsley

Fondue Cookbook

Fondue Cookbook

Louise Pickford

Xiang

Xiang

Feng Xian Lin

The food of China

The food of China

Deh-Ta Hsiung

Chinese

Chinese

Deh-Ta Hsiung

Chinese System of Foods for Health & Healing

Chinese System of Foods for Health & Healing

Henry C. Lu

Cracking the coconut

Cracking the coconut

Su-Mei Yu

Three Bowls

Three Bowls

Seppo Ed Farrey

The complete Chinese and Asian cookbook

The complete Chinese and Asian cookbook

Deh-Ta Hsiung

The chinese kitchen

The chinese kitchen

Deh-Ta Hsiung

Wok & Stir-fry Cooking

Wok & Stir-fry Cooking

Elizabeth Wolf-Cohen

Hot wok

Hot wok

Hugh Carpenter

The Complete Chinese Cookbook

The Complete Chinese Cookbook

Julian Stewart

The Classic 1,000 Chinese Recipes

The Classic 1,000 Chinese Recipes

Wendy Hobson

Taste of China

Taste of China

Deh-Ta Hsiung

100 Chinese Dishes

100 Chinese Dishes

Maureen Callis

Thai Cooking

Thai Cooking

Kurt Kahrs

Chop-Suey

Chop-Suey

Mui Cheung

Great Dishes of the East

Great Dishes of the East

Philip Little

Cooking Thai Food in American Kitchens

Cooking Thai Food in American Kitchens

Malulee Pinsuvana