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

by Harvey Steiman and Ken Hom

Book Overview

Illustrated with photographs This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0671253476
• ISBN13: 9780671253479
• Release Date: January 1981
• Publisher: Simon & Schuster
• Length: 345 Pages
• Weight: 2.85 lbs.

Customer Reviews

Pictures are worth...

In the intro the author says he tried to emulate Jacques Pepin's seminal work, La Technique. Mr. Hom does a good job, filling the book with pictures from beginning to end. The recipes themselves are not "modern", but really the book is useful for illustrating techniques which can be applied to other recipes. Plus, the 70s food styling is most appetizing.

Just about perfect

Not as glamorous as much of todays stuff but full of terrific information and recipes. Out of print I beleive so you need to track it down but it is worth it.

Great book ! Most detailed instructions on core technique

Every recipe has not only a photo of the completed dish but many step by step black and white photos of the cooking process. Instructions are accurate. The book covers the core of Chinese cooking technique. It is great for learning how things are done in Asian cuisine. I have never come by a more instructive book. This book has no color photos like the new books on the market. But if you were never taught how to cook Chinese and really want to know how to cook this cuisine - You will not find a better book than this.