Chinese technique
Subtitle: an illustrated guide to the fundamental techniques of Chinese cooking
By: Ken Hom, with Harvey Steiman ; photographs by Willie Kee.
Contributors: Steiman, Harvey.; Kee, Willie.
Publisher: Simon and Schuster
Published: 1981
Place of publication: New York
Language: eng
Number of pages: 345
Subjects: Cookery, Chinese
Notes: Includes index.