China - Hardcover
Now:AED 172.00(Inclusive of VAT)
Saving:AED 23.0011% Off
Deliver to Dubai
1 other offer fromAED 128.00View All Offers
AED 128.00AED 19534% OffOrder in the next 5 hrs 15 mins and receive it by Sat, Nov 7Sold byBookfalcons
AED 172.00AED 19511% OffOrder in the next 5 hrs 15 mins and receive it by Sat, Oct 31Sold byBooksmart
Enjoy hassle free returns with this offer
Always In Stock
Ships On Time
How are these calculated?
How are the scores calculated?
A seller must receive a minimum number of orders over the past 3 months to be rated.
What does Always In Stock mean?
A seller with a 100% “Always In Stock” score, will always have stock to fulfill your order, meaning your orders will not be cancelled due to stock shortage.
What does Ships On Time mean?
A seller with a 100% “Ships On Time” score, will always ship your orders on time, meaning you will not face any delays and will always get your orders on the promised date.
- FREE RETURNSGet free returns on eligible items
- TRUSTED SHIPPINGFree shipping when you spend AED 100 and above on express items
- CONTACTLESS DELIVERYYour delivery will be left at your door, valid on prepaid orders only.
|About the Author||With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.|
|Author 1||Kei Lum Chan|
|Author 2||Diora Fong Chan|
|Editorial Review||"China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE, Chef, author and tv presenter "Don?t miss Phaidon?s classic China: The Cookbook by Kei Lum Chan and Diora Fong Chan. Beautifully designed and sumptuously photographed, it includes hundreds of regional recipes, as well as sections on techniques, history and equipment." —Tom Parker Bowles, Mail on Sunday "[A] hefty and vital resource... This is a book dedicated to practicality... The majority of the book's recipes are succinct and easy to shop for... Indispensable." —Publishers Weekly, Starred Review *|
|Number of Pages||720|