Lansdowne Press, 1986, Hardcover, Book Condition: Very Good, Dust Jacket Condition: Good, First, 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. The photographic illustrated dustjacket which matches the laminated boards beneath, has faded across the spine and left hand, and top edges of the front panel. Small split at the top right-hand corner of the front panel. There is no other damage to describe. 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 9¾" - 12" tall. Please refer to accompanying picture (s). Illustrator: Ray Joyce -- Photographer. Quantity Available: 1. Shipped Weight: 1-2 kilos. Category: Cooking, Wine & Dining; Cooking -- Oriental; ISBN: 0701818913. ISBN/EAN: 9780701818913. Inventory No: 0239988.