Chinese Cookbook: 50 Authentic Chinese Food Recipes (International Cookbook Book 1)
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50 Chinese Food Recipes you’ll want to make Again And Again.
Forget takeout—you can make classic Chinese dishes at home, starting with this collection of recipes for beginner Chinese cooks.
Quick, fresh, hot, and endlessly interesting try our Chinese recipes and leave the takeaway behind. From 15-minute stir-fry recipes to noodle dishes, dumplings.
Chinese Cookbook: 50 Authentic Chinese Food Recipes (International Cookbook Book 1)
50 Chinese Food Recipes you’ll want to make Again And Again.
Forget takeout—you can make classic Chinese dishes at home, starting with this collection of recipes for beginner Chinese cooks.
Quick, fresh, hot, and endlessly interesting try our Chinese recipes and leave the takeaway behind. From 15-minute stir-fry recipes to noodle dishes, dumplings.
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Ready by Sanitation, ISO 9001 : 2008 Certified Company
Sweet and sour chanchar
100% vegetarian; Shelf Life: 5 months
Sweet, sour and slightly yes and spicy are all completely mixed to give it a mystic taste of itself.
Double refined vegetable oil, chana besan (gram flour), moong dal, groundnut, selected spices, and iodized salt
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Oval-shaped brush with soft cushioned ball tip bristles
Sturdy and durable handles
Can be used to blow dry hair
Detangles hair and helps promote quicker hair growth
Ideal for personal and professional use
Made with premium quality material
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Composed of salicylic acid, benzoic acid, and boric acid
For external use only
Ingredients- Salicylic Acid, benzoic acid, and Boric Acid
How To Use –To heal Ringworm, Itches, Scabies & Cracked Heels. Apply the infected areas, Leave for 5 to 10 mins to heal.
Salical Strong Ointment that cures ringworm, itches, scabies, and cracked heels. It contains salicylic acid, benzoic acid, and boric acid with a base of white petroleum jelly. Salical Ointment is an ointment based on extracts of calendula and starch, and very moisturizing emollient, with the addition of factors that favor the peeling skin, making it particularly useful on dry eczema or allergic dermatitis and is also very useful in dermatitis of infants, as well as promote the reduction of redness and itching. It also cures fissurarsi and nourishes the skin that is often thin and easy to break.
Sunsilk Thick & Long Shampoo, 5ml Sachet - Pack of 32
Directions to use the shampoo: 1. After washing your hair thoroughly take 2 to 3 drops of the shampoo, equal to the size of a coin, on your palm. 2. Then apply the shampoo gently massaging it all over your hair from the roots to the tips. 3. Leave the shampoo on your hair for a couple of minutes & then rinse it off completely.Sodium Laureth Sulfate, Silicone, Hydrolyzed Keratin, Yogurt Powder.
Gives you 2x thicker-looking hair
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Can be used for ear, naval, household items, or for art & craft
Dermatologically tested
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Avoid the use of abrasive scrubbers and washing powders.
100 percent food category and airtight
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If you're looking for easy and delicious omelet recipes to try out, look no further! Inside this recipe book, you'll find a variety of delicious omelet recipes ranging in flavor to satisfy everyone! So, whether you're up for breakfast, brunch or eggs for dinner, there's something for every occasion. So, what are you waiting for? Go ahead and get cooking!
Is there anyone who has ever had French crepes and didn’t love them?
Not that I’ve heard!
Fabulous French Crepe Recipes: An Illustrated Cookbook of Sweet Savory Crepe Ideas!
Why are these light, tender, pancake-like delicacies so popular?
Because they’re deliciously unique, that’s why.
The recipes in this cookbook show you that buttery, soft, delicious crepes are not just delectable to eat; they’re fairly easy to prepare, as well!
Crepes have been popular in France for hundreds of years, to be sure. In fact, February 2 is Crepe Day in France. And people all over the world have grown to love them nearly as much as the French do.
Crepes could be called cousins of the pancake. They’re more delicate than pancakes and thinner. That’s because the batter is thinner and contains no leavening ingredient to make them high and fluffy like pancakes.
Fabulous French Crepe Recipes: An Illustrated Cookbook of Sweet Savory Crepe Ideas!
Crepes actually do LOOK like they might be somewhat difficult to make, but they’re not. Once you’ve made them a couple of times, it’s pretty easy. Try some of these great recipes soon…
Paella Cookbook: Taste Classic Spanish Cuisine at Home with Delicious Paella Recipes (2nd Edition)
Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. we focus on the Paella. The Paella Cookbook is a complete set of simple but very unique Paella recipes. You will find that even though the recipes are simple, the tastes are quite amazing.
Why You Choose Grozzbuy
Using this book will give anyone the ability to cook with compound butter. The chapters within the book are broken into food categories which are suggestions on using a particular type of butter. However, any butter in the book can be used for any dish that lets the imagination go wild.
Vegetarian Stir Fry Cookbook: A Stir Fry Cookbook Filled with 50 Delicious Vegetarian Stir Fry Recipes (2nd Edition)
Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.
In this book, we focus on Vegetarian Stir-Fries. The Vegetarian Stir Fry Cookbook is a complete set of simple but very unique Vegetarian Stir Fry recipes. You will find that even though the recipes are simple, the tastes are quite amazing.
Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking
In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.
From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional’s passion for playing with food.
“Where else can one have fun pondering the acoustics of crunchy foods or the texture of ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained
“Not only an in-depth study of many areas of food science but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne,
The New Japanese Cookbook: From Kyoto to Tokyo Discover Delicious Japanese Cooking with Easy Japanese Recipes
Come take a journey with us into the delights of easy cooking.
The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.
In this book, we focus on Japanese cooking. The New Japanese Cookbook is a complete set of simple but very unique Japanese recipes.
You will find that even though the recipes are simple, the tastes are quite amazing.
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500 Cookies: The Only Cookie Compendium You'll Ever Need
500 Cookies is a delicious gift book, chock full of recipes and basic techniques, information about equipment, ingredients, and even troubleshooting for the best cookies in the world! Complete with mouthwatering images and ideas for gift packaging and labeling, you'll
Why You Choose Grozzbuy
be inspired to create the crispest, chewiest, most delectable, and yes healthful treats to enjoy with your family or to give as gifts. This fascinating book contains a wide variety of recipes, including those for the classics, fun recipes for kids, sophisticated teatime recipes, and even wholesome, healthy options.
Atul's Curries of the World
This is a book for spice lovers of all cuisines. Atul explores curries of the world, looking to his native India, of course, but also to Asia and Africa, to the Americas, Europe, and even the UK. Curry remains one of the world's most popular dishes and Atul's collection of mouth-watering dishes does more than enough to convince us why.
Why You Choose Grozzbuy
The Cook's Book: Techniques and Tips From the World's Master Chefs
Superlative full-color photographs and step-by-step guidelines for more than 350 different cooking techniques highlight a luscious cookbook that provides more than 650 outstanding recipes that cover the meat, fish, poultry, vegetables, fruit, dairy, grains, pasta, and more, as well as a variety of exotic international specialties, and helpful tips from the world's finest chefs.
'BEST PASTRY CHEF IN THE WORLD' Pastry Competition in Millan 2018. Bachour the Baker is an indispensable pastry & dessert recipe book from world-renowned pastry chef Antonio Bachour. Learn how to make professional-quality laminated dough by following the illustrated step-by-step instructions. Puff pastry, croissants, brioche, cookies, and more! Intended as a reference guide for the professional baker, this book is a treasure trove of pastry possibilities
Chocolate is the third collaboration between celebrated Pastry Chef Antonio Bachour and renowned food-photographer Battman. This book includes ful-color photographs and recipes for Entremets, Petit Gateaux, Verrine, Tarts, Bonbons, and lovely Chocolate Plated Desserts.
Chef Bachour shows you his most impressive and delicious preparation and presentation methods for all manner of chocolate desserts.
Foreword by Chef Luciana Bianchi, Photography by Battman
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