The lowest-priced, brand-new, unused, unopened, undamaged item in its original packaging (where packaging is applicable).Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag.See details for additional description.
As China opens up to the West as well as the rest of the East, its culinary traditions have evolved to create a fresh and exciting cuisine that can best be described as fusion. This book explores these influences and challenges conventional perceptions of Chinese food. It looks at how dishes have been reinvented.
Ching-He Huang has always had a passion for food. Her first cooking experience began at the age of five when she remembers sitting on her grandmother's lap wrapping up little parcels of sweet and savoury rice dumplings in bamboo leaves called 'Zong-Zi' for the Dragon Boat Festival in Taiwan. Born in Taiwan and brought up in South Africa, Ching's parents moved to London and set up home in Golders Green when she was 11 years old. After graduating with a first class degree in economics, she set up her own business, Fuge Ltd, which sells a range of cold noodle salads, traditional leaf salads, side salads, gourmet pasta salads and healthy soft drinks. Ching's passion for healthy, delicious Chinese food and her elegant touch have ensured her a popular following for her first TV series, Ching's Kitchen, broadcast on UKTV. This is her first book.
Date of Publication
National & Regional Cuisine
Place of Publication
Country of Publication
Trade paperback (UK)
This item has ratings and no written reviews yet.
Best-selling in Food & Drink
Trending price is based on prices over last 90 days.