Chinese technique : an illustrated guide to the fundamental techniques of Chinese cooking

Publication

-

Museum of Chinese Australian History

Name/Title

Chinese technique : an illustrated guide to the fundamental techniques of Chinese cooking

Entry/Object ID

82986317

Description

345 p.; 28 cm Chinese technique : an illustrated guide to the fundamental techniques of Chinese cooking by Ken Hom (1981)

Publication Details

Author

Hom, Ken, Steiman, Harvey|Kee, Willie

Publisher

Simon and Schuster

Place Published

City

New York

Date Published

1981

Publication Language

English

Publication Subjects

Cooking, Chinese |

Call No.

641.595 HOM

ISBN

0671253476, 9780671253479

LCCN

83027166

Notes

Steiman, Harvey|Kee, Willie: Author|Photographer Publication: New York : Simon and Schuster, c1981 Page count: 345 Original Languages: English Dewey Wording: Cooking > Cooking characteristic of specific geographic environments, ethnic cooking > Food And Drink > Home and family management > Middle East, Asia > Technology & Application of Knowledge LC Classification: TX724.5.C5H66 1981 Secondary Author Role: Author|Photographer

Dimensions

Height

28 cm

Depth

2.03 cm

Length

21.59 cm

Weight

1-3/4 lb