"Chinese Technique" by Ken Hom with Harvey Steiman 1981.

　　This is a shown guide to the fundamental strategies of Chinese food preparation. Hardback. The majority of the photos are in black and white. There are 8 pages of color wedding photos of prepared food. Areas: Equipment; Ingredients; Basic Techniques; Vegetables; Chicken and Other Small Poultry; Duck; Meats; Fish and Seafood; Rice, Doughs, and Noodles; Soups; Spun Apples; Index. A sample of chapters: under Fish and Seafood are The Whole Fish, Fish Fillets, Shellfish and Mollusks. Really efficient condition, no spots or tears on the cover or pages. The only place you can tell it isn't new is on the cut paper end where there are a few little discolorations, the largest ".