Landsdowne Press, 1986, Hardcover, Book Condition: Good, Dust Jacket Condition: Good, First Edition, Illustrated By: Ray Joyce -- Photographer
V, 6-144 pages, introduction by author, and index. Two toned coloured endpapers -- white and orange. 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. Rubbing to the book corners and to the backstrip edges. A few marks to the laminate of the book. Photographic dustwrapper, same illustration as for underlying board, with black titles to the front panel and backstrip. Rubbing and creasing to the dustwrapper edges and rubbing to the dustwrapper panels. 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. Size: 4to 9�" - 12" tall. Please refer to accompanying picture (s). Illustrator: Ray Joyce -- Photographer. Quantity Available: 1. Category: Cooking, Wine & Dining; Cooking -- Oriental; ISBN: 0701818913. ISBN/EAN: 9780701818913. Inventory No: 0107425.