Chinese Technique: An Illustrated Guide to the Fundamental Techniques of Chinese Cooking by Ken Hom and Harvey Steiman

    • Categories: Side dish; Chinese
    • Ingredients: Chinese broccoli; oyster sauce
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  • ISBN 10 0671253476
  • ISBN 13 9780671253479
  • Linked ISBNs
  • Published Oct 01 1981
  • Format Hardcover
  • Page Count 345
  • Language English
  • Countries United Kingdom
  • Publisher Simon & Schuster

Publishers Text

A comprehensive, illustrated guide to the art of Chinese cooking provides step-by-step instruction in the basic techniques of Chinese cuisine and more than one hundred traditional recipes.

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