Cindy Kim et al.: Encyclopedia of Chinese Cuisine 2 (Large Print)

From eight major Chinese cooking to other dishes, the country has recently become a real Chinese food hot. Long-loved foods such as East African, Mafadudu, and Tim Island have also appeared, of course, new new new ones: hot, khbaoru, tantah, and maratan. These are considered attractive by the exotic aromas, the taste of the cold, and the sweetness of the bitter melting of the mouth. With the soaring popularity of Chinese food, the food and distribution industries are releasing new products related to it, and the food is getting closer and closer to us. The Korean readers were more easily able to understand Chinese cooking in this stream, and a Chinese encyclopedia was published in their minds:. The book literally contains a hundred copies of the basics of Chinese cooking that has captured the taste of people around the world. The military net, with its taste-like picture of food, kindly gives us the background, flavor, food and recipes of various Chinese foods. Even beginners who know little about Chinese cooking can easily understand Chinese history and culture with their interesting stories about food.

Korean title: 중국요리 백과사전 2(큰글자책)

Korean author: 신디킴 외

Korean publisher: 상상출판

ISBN-13: 9791167820013