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THE ART OF GARNISHING; THE ENCYCLOPEDIA OF CHINESE CUISINE, VOL. II. [Volume 2-Two only.]

Edited and conceived by Yang Ming Encyclopedia Editional Committee. Li Chi Chuan. Wang Tong-sheng. Martin A. Merz and Ai Ieen Liou (translators).

Verlag: Taipei, Taiwan: Fuu Shin Publishing Co, Ltd. [Fuu Shin Publishing Company, Limited; Fu Xin Shu Ju], April 1984., 1984

Anbieter: David Hallinan, Bookseller, Columbus, MS, USA

Verk�uferbewertung 5 von 5 Sternen

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Gebraucht - Hardcover

EUR 20,37

EUR 6,59 Versand
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Second printing (per publisher's statement; first published March 1981). 126 pages. Hardcover: H 26.75cm x L 19.25cm. Mo dust jacket. Glossy black paper boards; front board's clear laminate has several slender rippled/bubbled streaks. Some scattered spots of soiling to interior pages but most prevalent at front free endpaper's top right corner. Binding is firm. A very good copy. Text in Chinese and English. Innumerable color photographs illustrating garnish examples by Li Chi Chuan, vice-chef of Chinese cuisine at the Taipei Hilton Hotel. Sections titled: "Egg garnish," "Tomato garnish," "Radish garnish," "Eggplant garnish," "Onion garnish," "Garlic garnish," "Chilli garnish," "Fish-loaf garnish," "Cucumber garnish," "Carrot garnish," "Turnip garnish," "Vegetable platters," "Utensils," "Orange garnish," "Fruit bowl garnish," "Fruit platter," etc.