Chinese Technique: An Illustrated Guide to the Fundamental Techniques of Chinese Cooking

by Ken Hom, Harvey Steiman

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

Genres: Cooking, Cookbooks, China

345 pages, Hardcover

First published October 1, 1981

About the author

Ken Hom (譚榮輝) is an American-born Chinese chef, author and television-show presenter for the BBC.

Reviews

[Grace · Rating 5 out of 5]

Remedial education for those of us who didn't pay close attention to the way their mom works in the kitchen (or whose moms don't cook Chinese).

This book and the Top One Hundred Chinese Dishes is all you need to get started.

[Kai Palchikoff · Rating 3 out of 5]

Knopf