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[This is a Chinese(Traditional) version]

滿屋滋味 - Chinese(Traditional) version

逾60款鮑、參、翅、肚、元貝、蝦米、章魚、蠔豉、螺頭、冬菇、木耳及燕窩食譜。 各款海味處理小要訣。 作者簡介:作者家族在香港及新加坡經營海味進出口越半世紀,業務遍佈世界各地。作者「幼承庭訓」,愛上美食,並得母親的廚藝真傳,自加拿大大學傳理系畢業後,在香港一直從事新聞工作。有日突然醒悟,人生苦短,不想再受束縛,只想做一個地球「自悠人」,閒來下廚,與家人、知已良朋共享美食,並將廚藝真傳公諸同好,使食物應有的滋味,不至淹沒於只有軀殼沒有靈魂的錯配中。

Reading terms membership period
Price $1.99
Preview 6 Pages
Pages 128 Pages

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