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Benu / Corey Lee.
by Lee, Corey, 1977- [author.] | Benu (Restaurant). Publisher: London : Phaidon Press Limited, 2015Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.59519 LEE 2015]
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The Chinese kitchen: recipes, techniques, ingredients, history and memories from America's leading authority on Chinese cooking / Eileen Yin-Fei Lo calligraphy by San Yan Wong
by Lo, Eileen Yin-Fei. Publisher: New York: William Morrow, c1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5951 LOE]
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Dim sum kitchen / [editor, Melody Tan].
by Tan, Melody. Publisher: Singapore : Page One, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5951 DIM 2009]
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Chinese food / Junru Liu.
by Liu, Junru. Edition: [Updated ed.]Publisher: Cambridge : Cambridge University Press, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.300951 LIU 2011]
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The Feng Shui Kitchen / by Master Lam Kam Chuen with Lam Kai Sin
by Lam, Kam Chuen | Lam, Kai Sin [(j.a.)]. Publisher: England : Gaia Books, c1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5952 LAM]
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Everything you want to know about Chinese cooking / Pearl Kong Chen, Tien Chi Chen, Rose Y.L. Tseng.
by Chen, Pearl Kong | Chen, Tien Chi | Tseng, Rose Y.L. Publisher: New York : Barron's, 1983Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5951 CHE]
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The breath of a wok : unlocking the spirit of Chinese wok cooking through recipes and lore / Grace Young and Alan Richardson ; with text and recipes by Grace Young.
by Young, Grace, 1956- | Richardson, Alan, 1956-. Publisher: New York, N.Y. : Simon & Schuster, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5951 YOU 2004]
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The complete book of Chinese cooking / edited by Veronica Sperling & Christine McFadden
by McFadden, Christine | Sperling, Veronica. Publisher: Briston, UK : Parragon, 1996Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5951 COM]
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New Chinese cuisine Melisa Teo, Don Bosco
by Teo, Melisa | Bosco, Don. Publisher: Singapore : Tung Lok Restaurants, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5951 TEO]
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The food and cooking of China : an exploration of Chinese cuisine in the provinces and cities of China, Hong Kong, and Taiwan / Francine Halvorsen.
by Halvorsen, Francine. Publisher: New York : J. Wiley, c1996Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5951 HAL]
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China, the beautiful cookbook : authentic recipes from the culinary authorities of Beijing, Shanghai, Guangdong and Sichuan./ [text by Kevin Sinclair].
by Sinclair, Kevin, 1942-. Publisher: Hong Kong : Intercontinental Pub. Corp., c1986Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5951 SIN]
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The globalization of Chinese food / edited by David Y.H. Wu and Sidney C.H. Cheung.
by Wu, David Y. H. (David Yen Ho) | Cheung, Sidney C. H. Publisher: London ; New York : RoutledgeCurzon, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 394.10951 GLO 2004]
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Chinese food & folklore / Jeni Wright.
by Wright, Jeni. Publisher: London : Hamlyn, 1999Other title: Chinese food and folklore..Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5951 WRI]
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Dim sum : traditional favourites and innovative creations / Chan Chen Hei.
by Chan, Chen Hei. Publisher: Singapore : Marshall Cavendish Cuisine, 2005Copyright date: ©2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5951 CHA]
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Hakka soul : memories, migrations, and meals / Chin Woon Ping.
by Chin, Woon Ping. Publisher: Singapore : NUS Press, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 305.8951073 CHI]
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How the Chinese eat potatoes / editors, Dongyu Qu, Kaiyun Xie.
by Qu, Dongyu | Xie, Kaiyun. Publisher: Singapore : World Scientific, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.6521 HOW 2008]
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