Hom, Ken <br/><br/>
Chinese technique  an illustrated guide to the fundamental techniques of Chinese cooking photographs by Willie Kee 
Ken Hom, with Harvey Steiman 
 - New York  Simon and Schuster  c1980 
 - 345 p.  ill.  29 cm 
<br/><br/> Includes index 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery, Chinese
<br/><br/><label>Dewey Class. No.: </label>641.5951