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Chinese technique : an illustrated guide to the fundamental techniques of Chinese cooking / Ken Hom, with Harvey Steiman photographs by Willie Kee

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    TX724.5.C5
    H66 1981
     
    275167 (Shelf),BOK
    Hom, Ken

         Chinese technique : an illustrated guide to the fundamental techniques of Chinese cooking. - New York , 1981.

         345 p. : ill. ; 29 cm.
         Includes index.

         ISBN 0671253476.
         
         1. Cookery, Chinese.I. Steiman, Harvey II. Kee, Willie III. Title
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    275167ShelfPTAR KAMPUS PUNCAK ALAM(PPA)BOOKret

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