Chinese Technique Ken Hom Harvey Steiman 1981 First Edition Hardcover Cookbook
Explore the art of Chinese cooking with “Chinese Technique” by Ken Hom with Harvey Steiman, a comprehensive guide published in 1981. This first edition hardcover book offers an illustrated journey into the fundamental techniques of Chinese cuisine, designed to make sophisticated cooking accessible to everyone. With over 100 recipes and more than 1,000 photographs and line drawings, it’s a practical and invaluable resource for both novice and experienced cooks. Learn basic cutting and culinary skills, prepare ingredients, and master various dishes including poultry, meats, fish, vegetables, and noodles. A must-have for any culinary library.