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Home » Categories » ONLINE BOOKSTORE » FOOD & DRINK » Homemade Dishes » 9789628888429
Taste Fresher, Cook Easy 962888420

嘉出版 Characters Publications


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Price HKD$39

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Chinese Recipes Cookbook
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Description
Title (English) : Fresh Taste Cook Easy
Title (Chinese) : 原汁原味Cook得起
ISBN : 9628888420
Author / Translator : Siu Ning_chi
Publisher / Pub. Date : Characters Pub / 2005/12
Pages / Size : 96 Pages / 140mm (W) × 200mm (H)
Binding / Printing : Paperback / Colour
Language : English / Traditional Chinese 
Series :  

  Contents
P.2 Editor's Words
P.3 The Chef
P.6 Introduction
P.12 Bamboo Pith Meat Rolls
P.14 Braised Chicken with Onion
P.16 Braised Pomfret with Spring Onion
P.18 Braised Beef Flank with Radish
P.20 Braised Halibut
P.22 Spring Onion Dumplings with Sauce
P.24 Premium Dark Soy Sauce Chicken
P.26 Pork Floss with Egg Plant
P.28 Pan-fried Carp Fish Belly
P.30 Steamed Mui Choy Meat Ball
P.32 Stir-Fried Shark Fin
P.34 Spring Onion and Frog Rice
P.36 Marinated Duck Tongues
P.38 Marinated Spring Pigeon
P.40 Braised Beef Tripe with Lotus Root
P.42 Steamed Grouper with Mushroom
P.44 Steamed Gui Fei Clams with Bell Peppers
P.46 Poached Fresh Prawns
P.48 Stir-Fried Spicy Seafood
P.50 Spicy Clams
P.52 Stir-Fried Mutton with Spring Onion
P.54 Chili Bean and Minced Garlic Crabs
P.56 Spicy Chili Bean Cod Fish
P.58 Chili Bean Beef Rib Finger
P.60 Garlic Wild Mushroom and Loofah
P.62 Fresh Squid with Oyster Sauce
P.64 Oyster Sauce Abalone
P.66 Seafood Udon
P.68 Garlic Black Bean Crab Clams
P.70 Black Bean Bitter Gourd
P.72 Grilled Spare Ribs
P.74 Beijing Onion Ostrich Meat Rolls
P.76 Shredded Pork Roll in Beijing Style
P.78 Sesame Chicken Wings
P.80 Squid Patties
P.82 Shredded Chicken and Bean Jelly Skin
P.84 Lotus Leaf Steamed Yellow Croaker
P.86 Steamed Bean Curd with Chinese Ham
P.88 Steamed Hairy Gourd with Dried Scallop
P.90 Soy Sauce King Prawns

 

 

 

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Specifications
Product Name : Taste Fresher, Cook Easy 962888420
Model : 9789628888429
Brand : 嘉出版 Characters Publications
Shipping Unit : 2.00 S_Weight
Date Added : 19 January, 2006
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