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Introduction. PART I: What Is Chinese Cooking? Chapter 1: How to Think Like a Chinese Chef. Chapter 2: A Wok Through China's Amazing Culinary Regions. PART II: Where to Begin? Chapter 3: Tools of the Trade. Chapter 4: The Chinese Pantry and Refrigerator. Chapter 5: Common Chinese Cooking Techniques. Chapter 6: Edible Artistry: Garnishes to Prettily Your Plate. PART III: The Recipes. Chapter 7: Saucy Sauces and Dips. Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads. Chapter 9: Broth, Bones, and a Barrel of Soup. Chapter 10: Swimming with the Best of Them: Seafood. Chapter 11: Crying Fowl: Poultry Recipes. Chapter 12: Moo--ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb. Chapter 13: Healthy Tofu and Eggscellent Ideas. Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way. Chapter 15: Rice Bowls and Oodles of Noodles. Chapter 16: Sweet Sensations. Chapter 17: Bringing It All Together: Full--Fledged Chinese Meals. PART IV: The Part of Tens. Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience. Chapter 19: Ten Commandments: Secrets to Your Success. Chapter 20: Ten Martin--Tested Resources for Chinese Cuisine and Culture. Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food. Index. Book Registration Information.
Martin Yan hosts the award--winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.