Chinese cuisine /
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | , , |
| Format: | Book |
| Language: |
English Chinese |
| Published: |
Taiwan :
Wei-chuan's cooking,
1983.
|
| Subjects: | |
| Notas Contenido: |
|
MARC
| LEADER | 00000nam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | 000031300 | ||
| 003 | CO-BoSNA | ||
| 005 | 20260105155707.0 | ||
| 008 | 060407s1983^^^^ch^^^^^fra^^^^000^0^eng^d | ||
| 020 | |a 0941676080 | ||
| 040 | |a CO-BoSNA |b spa | ||
| 041 | 1 | |a eng |a chi | |
| 082 | 0 | 4 | |a 641.5951 |b S938ch3 |2 23 |
| 100 | 1 | |a Su-Huei, Huang | |
| 245 | 1 | 0 | |a Chinese cuisine / |c por Huang Su-Huei ; fotografía de Aki Ohno ; editado por Chen Chang-Yen y Gloria C. Martínez. |
| 260 | |a Taiwan : |b Wei-chuan's cooking, |c 1983. | ||
| 300 | |a 205 páginas : |b fotografías ; |c 26 cm. | ||
| 500 | |a Texto en inglés y chino | ||
| 505 | 0 | |a Culinary idioms -- Table of measurements -- Seasonings used to prepare chinese food -- Utensils used to prepare chinese dishes -- vegetables used in this book -- Descriptions of special ingredients -- Arrangement of seating order at a feast -- Arrangement of the place setting at a feas. -- Principles of plannig menus -- Recetas | |
| 650 | 1 | 7 | |a Cocina china |2 Armarc |
| 650 | 7 | |a Utensilios de cocina |2 Armarc | |
| 700 | 1 | |a Ohno, Aki, |e fotógafo | |
| 700 | 1 | |a Martínez, Gloria C., |e editor | |
| 700 | 1 | |a Chang-Yen, Cheng, |e editor | |
| 952 | |0 0 |1 0 |4 4 |6 641_595100000000000_S938C2 |7 0 |8 GENER |9 140935 |a 11406 |b 11406 |d 2006-04-10 |i 146814 |l 0 |o 641.5951 S938c2 |p 119211002804 |r 2026-01-05 15:57:07 |t Ej. 1 |w 2026-01-05 |x No tiene número de inventario |y BOOK |z Cra. 30 No. 15-53, Bogotá | ||
| 999 | |c 27298 |d 27298 | ||
| 942 | |6 641_595100000000000__S938CH3 | ||
