The Essential 9: Flavouring ingredients essential to colour, fragrance and taste - Annie Wong (bi-lingual)

Paperback.  Very good condition.  2015

Every dish is built around a main ingredient, but it is also essential to include the proper accompaniments to accentuate it's flavour.

Flavouring ingredients like spring onion, ginger, garlic, chilli, shallot, chives, celery, coriander, onion, with their unique characteristics, must be added to enhance the colour, fragrance and taste of the dish!

In English and Chinese.