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Mastering the Art of Wok Cooking; with Step-By-Step Instructions
Passmore, Jacki

The text is illustrated with wonderful colour photographs, most step-by step, by Ray Joyce. Photographic front cover with black titles to the front panel and backstrip

A book on how to use a wok, not only for the traditional Chinese style foods but also dishes that you would not think would be doable in a wok: -- Baby Lamb with Herbs and Garlic, Steak and Kidney Pudding, Steamed Ham, Lemon Egg Custard, Greek-Style Beef and Goulash as examples

144 pages
hardback with covered jacket
Published by Lansdowne, Australia (1986)
290mm x 215mm

very good condtition
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  • Seller location: Napier, Hawke's Bay, NZ

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