Chinese Technique

Chinese Technique: An Illustrated Guide to the Fundamental Techniques of Chinese Cooking published by Simon & Schuster, New York, NY, 1981. 1st Edition1st Printing. Hardbound, Paper DJ. Size 4to (up to 12'' tall). Condition: Fine in Good DJ. 345 Pgs. ISBN 0671253476. LCCN 81-5711. By Ken Hom with Harvey Steiman. The most comprehensive and indispensable tool that will make this ancient cuisine less mysterious and more accessible for every cook. The book steps you through choosing a recipe, shopping for ingredients, performing the basic cutting and culinary techniques and preparing the dish itself. The numerous steps of each of the 100 basic techniques and 100 recipes are illustrated by more than 1,000 photographs and explicit instructions. Description text copyright 2005 BooksForComfort. Item ID 10139.