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Chinese Appetizers and Garnishes (English and Mandarin Chinese Edition)
 
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Chinese Appetizers and Garnishes (English and Mandarin Chinese Edition) (Paperback)

~ Huang Su-Huei (Author)
4.7 out of 5 stars  See all reviews (7 customer reviews)


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Editorial Reviews

Product Description

Gain an intriguing understanding of Chinese cuisine in this comprehensive book that includes recipes used in Wei-Chuan's cooking classes.

Language Notes

Text: Chinese

Product Details

  • Paperback: 151 pages
  • Publisher: Wei-Chuan Publishing; 1st edition (June 1982)
  • Language: English, Mandarin Chinese
  • ISBN-10: 0941676013
  • ISBN-13: 978-0941676014
  • Product Dimensions: 10.3 x 7.4 x 0.5 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon.com Sales Rank: #1,025,394 in Books (See Bestsellers in Books)

More About the Author

Shuhui Huang
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Customer Reviews

7 Reviews
5 star:
 (5)
4 star:
 (2)
3 star:    (0)
2 star:    (0)
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Average Customer Review
4.7 out of 5 stars (7 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
5 of 5 people found the following review helpful:
5.0 out of 5 stars Gorgeous!, January 25, 2001
By A Customer
Although I'm not much of a fan of kidney or squid floral arrangements, the sheer beauty and creativity of this book gets one's own creative juices flowing. The specific tips are very helpful, and the results tremendous. Beginners may want this book to save for when they have gained precise knife skills, as the instructions are a bit cryptic. However, they may want to purchase it to save for when they are ready to tackle the incredible possibilities contained within. Professionals will be inspired by the photos. Beautiful work!

I did feel, however, that the section in the front of the book (all the dinners) was just a tease, and could be confusing to some with the way the garnishes were referred by page number for instructions. That space could have been used to present more garnishes!

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2 of 2 people found the following review helpful:
5.0 out of 5 stars Terrific looking garnishes, August 23, 2005
By Senor Zoidbergo (Washington D.C.) - See all my reviews
(TOP 500 REVIEWER)      
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I have to say that this book is fantastic- step by step photographs for each garnish. I just made a crab out of a cucumber in 5 minutes!
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2 of 2 people found the following review helpful:
5.0 out of 5 stars Aye aye aye aye aye, September 12, 2001
By A Customer
This book is incredible. I'm sure many are agree with that. It shows master techniques for transferring a plain meet, fruits and vegetables to a beautiful decoration that guarantee to impress and add appetite for those who see it. The way I see it this book is for a pro and banquets. But for home cook like me, this book is hard and only 10% chance I'm gonna make it. It has to be learn by patient and diligent for a best result. But for those home cook who have Michael Angelo talent then this book is must have. The pages are full with colored photos. The guidelines are pretty complicated to follow, not very detail and you have to use your own imagination. I recommend this book for anyone who wants to make a different for their food appearance and of course anyone who love to make food as an art.
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Most Recent Customer Reviews

5.0 out of 5 stars sweet deal
I was looking for my first book and I saw the great reviews here but wow what an expensive book to buy used . Read more
Published 5 months ago by T. ross

5.0 out of 5 stars Great book for student chefs
This book is great for cook saavy homemakers or for student chefs.Experienced chefs can use it for reference. It has simple carvings to outrageous crazy carvings. Read more
Published on July 5, 2007 by RJ

4.0 out of 5 stars Flowery garnishings
One of the first things I noticed about this book was an incredible array of edible flowers, made from vegetables and meats of all kinds. Read more
Published on September 9, 2000 by Alex Neilson

4.0 out of 5 stars Flowery garnishings
One of the first things I noticed about this book was an incredible array of edible flowers, made from vegetables and meats of all kinds. Read more
Published on September 9, 2000 by Alex Neilson

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