Chinese Cookery Secrets: How to Cook Chinese Restaurant Food at Home (Right Way S.) [Paperback]

How to Cook Chinese Restaurant Food at Home --This text refers to an alternate Paperback edition.

Deh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help readers successfully reproduce favourite meals at home - from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection.

Deh-Ta Hsiung was born in 1933 in Peking (Beijing) and educated amongst other places at University College, Oxford, and the Slade School of Fine Art, University College, London. His career has included the following: food and wine consultant to Chinese restaurants in the UK, Hong Kong and India; teacher of Chinese cooking regularly around the world (including France, Ireland, Finland, India and at Ken Lo’s Chinese Cookery School in London); Chinese restaurant inspector for a prestigious guidebook and for several major food manufacturers. He is also the author of numerous books on Chinese cooking, including two he co-authored with Ken Lo. But his accolade must be as special Guest Chef at the Savoy, London, for their staff on several occasions. --This text refers to an alternate Paperback edition.