Chinese Technique: An Illustrated Guide to the Fundamental Techniques of Chinese Cooking by Hom, Ken; Steiman, Harvey - 1981

Simon & Schuster, 1981. Hardcover. Acceptable. Former library book; Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Simon & Schuster, 1981. Hardcover. Acceptable. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Simon & Schuster, 1981. Hardcover. Good. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Simon & Schuster, 1981. Hardcover. Good. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Simon & Schuster, 1981. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Simon & Schuster, 1981. Hardcover. Acceptable. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Simon & Schuster. Used - Good. Hardcover This item shows wear from consistent use but remains in good readable condition. It may have marks on or in it, and may show other signs of previous use or shelf wear. May have minor creases or signs of wear on dust jacket. Packed with care, shipped promptly.

Simon & Schuster. Used - Good. Used book that is in clean, average condition without any missing pages.

Simon & Schuster, 0000-00-00. hardcover. Used: Good.

New York: Simon and Schuster, 1981. Hardcover. Very good/Very good. Ken Hom, whom readers may recognize from his 1984 TV series "Ken Hom's Chinese Cookery," or from any of his many culinary and lifetime achievement awards, cites the acclaim surrounding this book (including a New York Times profile) as the turning point in his career. Featuring 100 basic techniques and 100 recipes, the book is illustrated with over 1,000 black-and-white photographs providing visual instructions. Cooks looking for guidance on anything from roasting Sichuan peppercorns to shredding chicken breasts to cleaning whole fish will find this an invaluable manual. Once the techniques have been mastered, readers can then can put their new skills to use in Chinese recipes such as Fish Ball and Watercress Soup, Crisp Soy Squab, and Steamed Crab with Custard. Also features nine pages of color photographs depicting finished recipes.