Chinese Chicken Cookbook: 100 Easy-To-Prepare, Authentic Recipes for the AME
Renowned Chinese cooking expert and IACP Award-winning author, Eileen Yin-Fei Lo, who has been called the Marcella Hazan of Chinese cooking, brings American home cooks more than 100 recipes for the versatile chicken, from simple stir-fries to celebrati
Author: Eileen Yin-Fei Lo
Publisher: Simon & Schuster
Published: 01/30/2016
Pages: 256
Binding Type: Paperback
Weight: 0.8lbs
Size: 9.10h x 7.30w x 0.80d
ISBN: 9781476732077
About the Author
Eileen Yin-Fei Lo, renowned cooking teacher, chef, and Chinese cooking authority, has been called the Cantonese Julia Child as well as the Marcella Hazan of Chinese cooking. She has been written up in publications such as The New York Times, the Los Angeles Times, Saveur, Gourmet, Food & Wine, and FoodArts among others and has been a guest on NPR's Fresh Air with Terry Gross. She has appeared many times on radio and on network television and the Food Network. In addition, her writing was included in Best Food Writing of 2000. With her unparalleled knowledge of Chinese cuisine and ingredients, Lo has taught for twenty years and continues to teach and work as a restaurant consultant for clients such as Shun Lee and Ruby Foo's. She was presented with Lifetime Achievement awards at the International Festival of Food and Wine and La Celebration Culinaire Internationale. She is a member of Les Dames d'Escoffier. This is her ninth cookbook. She lives with her husband in New Jers
Author: Eileen Yin-Fei Lo
Publisher: Simon & Schuster
Published: 01/30/2016
Pages: 256
Binding Type: Paperback
Weight: 0.8lbs
Size: 9.10h x 7.30w x 0.80d
ISBN: 9781476732077
About the Author
Eileen Yin-Fei Lo, renowned cooking teacher, chef, and Chinese cooking authority, has been called the Cantonese Julia Child as well as the Marcella Hazan of Chinese cooking. She has been written up in publications such as The New York Times, the Los Angeles Times, Saveur, Gourmet, Food & Wine, and FoodArts among others and has been a guest on NPR's Fresh Air with Terry Gross. She has appeared many times on radio and on network television and the Food Network. In addition, her writing was included in Best Food Writing of 2000. With her unparalleled knowledge of Chinese cuisine and ingredients, Lo has taught for twenty years and continues to teach and work as a restaurant consultant for clients such as Shun Lee and Ruby Foo's. She was presented with Lifetime Achievement awards at the International Festival of Food and Wine and La Celebration Culinaire Internationale. She is a member of Les Dames d'Escoffier. This is her ninth cookbook. She lives with her husband in New Jers
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