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Language: en
Pages: 403
Pages: 403
Type: BOOK - Published: 2023-09-26 - Publisher: Penguin
Explore the “not traditional but personal” Sichuan flavours of chef, entrepreneur, and internet sensation Fly By Jing's savoury, spicy chili crisp through 8
Language: en
Pages: 275
Pages: 275
Type: BOOK - Published: 2010-10-19 - Publisher: Harper Collins
Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of hi
Language: en
Pages: 404
Pages: 404
Type: BOOK - Published: 2023-09-26 - Publisher: Ten Speed Press
Explore the “not traditional but personal” Sichuan flavors of Fly By Jing’s cult favorite spicy and savory chili crisp through 85 hot recipes for everythi
Language: en
Pages: 1029
Pages: 1029
Type: BOOK - Published: 2019-10-03 - Publisher: Bloomsbury Publishing
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook
Language: en
Pages: 357
Pages: 357
Type: BOOK - Published: 2019-11-14 - Publisher: Bloomsbury Publishing
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese
