Modern Asian Flavors: A Taste Of Shanghai
by Wong, Richard
About This Book
Born in China but based in America, Richard Wong is the man behind a successful range of Shanghainese sauces.
In his first book, Wong has produced a collection of recipes that reflect the cosmopolitan nature of Shanghai. Here, the dishes are deeply Chinese at the core but the influence of Europe is unmistakable in their presentation and in the use of ingredients.
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