Осы электрондық кітап туралы ақпарат
Chinese food is popular the world over. In Ken Hom's Simple Chinese Cookery (formerly called Foolproof Chinese Cookery), available in paperback as well as hardback, Ken proves that anyone can cook this healthy and delicious cuisine.
Ken demonstrates 40 of the most popular and well-known Chinese dishes with step-by-step instructions and photographs to accompany every stage from start to finish. The recipes (including soups and starters, fish and shellfish, meat and poultry and vegetable accompaniments) are not only quick and easy to prepare but are also convenient as they use readily available ingredients. The cookbook also features a special menu section so that you can plan your perfect meal.
From simple Green Chicken Curry to the more elaborate Whole Fish in Coconut Milk, Ken's easy recipes have foolproof instructions that will guarantee even the novice cook excellent results every time.
Ken demonstrates 40 of the most popular and well-known Chinese dishes with step-by-step instructions and photographs to accompany every stage from start to finish. The recipes (including soups and starters, fish and shellfish, meat and poultry and vegetable accompaniments) are not only quick and easy to prepare but are also convenient as they use readily available ingredients. The cookbook also features a special menu section so that you can plan your perfect meal.
From simple Green Chicken Curry to the more elaborate Whole Fish in Coconut Milk, Ken's easy recipes have foolproof instructions that will guarantee even the novice cook excellent results every time.
Авторы туралы
Ken Hom is regarded as one of the world's greatest authorities on Oriental food and he still tirelessly travels the world making TV appearances, writing books and consulting on restaurants. In September 2007, he was awarded an honorary doctorate from Oxford Brookes University for his 'outstanding success with the international food world' and he was also appointed 'Founding Patron of Oxford Gastronomica', He began his culinary career in his uncle's restaurant in Chicago and went on to teach at California's Culinary Academy. After a spell studying gastronomy in France, an article in the New York Times led to his first television series in 1984. In total, he has presented five BBC TV series, which have been transmitted internationally and written over 30 cookery books.
Осы электрондық кітапты бағалаңыз.
Пікіріңізбен бөлісіңіз.
Ақпаратты оқу
Смартфондар мен планшеттер
Android және iPad/iPhone үшін Google Play Books қолданбасын орнатыңыз. Ол аккаунтпен автоматты түрде синхрондалады және қайда болсаңыз да, онлайн не офлайн режимде оқуға мүмкіндік береді.
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Kobo eReader сияқты E-ink технологиясымен жұмыс істейтін құрылғылардан оқу үшін файлды жүктеп, оны құрылғыға жіберу керек. Қолдау көрсетілетін eReader құрылғысына файл жіберу үшін Анықтама орталығының нұсқауларын орындаңыз.
