Hom, Ken. <br/><br/>
Ken Hom's Chinese kitchen  : with a consumer's guide to essential ingredients 

 - New York  Pavilion Book  1994 
 - 200 p .  : ill., Col.,   ; 27. 5 cm. 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>0786860553 (hb) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality management<br/>Chines kitchen--Noodles--Shellfish--Soups--Meats--Eggs--RIHCA--GLB-LHR
<br/><br/><label>Dewey Class. No.: </label>641.5951  / HOM