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0000080239 |
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20130513093000.0 |
| 008 |
120710s2011 enk eng |
| 020 |
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|a 1903141818 (hardback : alk. paper)
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| 020 |
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|a 9781903141816 (hardback : alk. paper)
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| 050 |
0 |
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|a TX724.5.C5
|b T36 2011
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| 090 |
0 |
0 |
|a TX724.5.C5
|b T36 2011
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| 100 |
1 |
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|a Tan, Terry ,
|e author
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| 245 |
1 |
4 |
|a The food and cooking of Sichuan and West China :
|b 75 regional recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi, in over 370 photographs
|c Terry Tan
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| 246 |
3 |
0 |
|a Sichuan and West China
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| 246 |
3 |
0 |
|a The food and cooking of Sichuan & West China
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| 260 |
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|a London :
|b Aquamarine ,
|c c2011
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| 300 |
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|a 160 p. :
|b col. ill. ;
|c 29 cm.
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| 500 |
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|a Includes index
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| 505 |
0 |
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|a . Geography and climate -- 2. History -- 3. Cuisine -- 4. Festivals and celebrations -- 5. Kitchen equipment -- 6. Classic ingredients -- 7. Soups and dim sum -- 8. Fish and shellfish -- 9. Poultry -- 10. Meat -- 11. Rice and noodles -- 12. Vegetables -- 13. Sweet things -- 13. Suppliers
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| 520 |
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|a From the vibrant metropolises of Chengdu and Xi'an to the spectacular rice terraces of the Yangzte basin, this book lets you explore west China's ancient cuisine. It helps you discover the sizzle of Sichuan peppercorns, spicy chillies and pungent aromatics, including Chrysanthemum Fish Hot Pot, Chilli Squid, Crispy Chilli Beef and Dan Dan Noodles
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| 650 |
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0 |
|a Cooking, Chinese
|x Sichuan style
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| 650 |
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0 |
|a Cooking
|z China, Western
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| 999 |
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|a 1000151257
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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| 999 |
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|a 1000151258
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|