New Chinese Cooking School: An Illustrated Course in Contemporary Chinese Cuisine by Kenneth Lo - 1985-03-27

Penguin Publishing Group. Used - Good. Used book that is in clean, average condition without any missing pages.

Penguin Publishing Group. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Penguin Publishing Group, 1992. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.

Penguin Publishing Group, 1992. Hardcover. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Penguin Publishing Group, 1992. Hardcover. Acceptable. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Tucson AZ: HP Books. Very Good in Very Good dust jacket. 1985. Hardcover. 0895864061 . Price clipped jacket.; Small 4to 9" - 11" tall; 287 pages .

Penguin Group (USA) Incorporated, 1985. Hard Cover - VG/VG - Other than very slight highlighting to a few pages of index book is clean and tight - Illustrated - Index - 287 pages.. Hard Cover. Very Good/Very Good.

U.S.A.: HP Books, 1985. 1st Edition . Hardcover. Very Good/Good. 4to - over 9¾ - 12" tall. First American Edition. Includes Index. The Book Is Bound In Black Cloth With Gilt Stamped Lettering On The Spine. The Book Has Minor Wear. The Jacket Has Moderate Wear And A Very Faint Damp Stain At The Upper Back Edge.

HP Books, 1985-03-27. Hardcover. Used; Very Good /Used; Good . 4to - over 9¾" - 12" Tall. 287 pages with index and color photography throughout. Dust jacket has 1/4" tear on top front cover. An illustrated course in contemporary Chinese cuisine. instruction in the mastering of dishes old and new is provided, from the basics of equipping your kitchen with the appropriate utensils and ingredients to suggested menus for varying numbers of diners.

U S. A.: HP Books. Fine/Fine. 1985. Hardcover. 0895864061 Oversized 287pp including index Step-by-step instruction in the basic techniques of preparation and cooking, the main regional styles are examined Easy-to-follow recipes Colorful photographs Bump at bottom edge of front cover .