Ken Hom cookbooks, cooking with an expert in asian cooking...

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Ken Hom Cookbooks

Cooking with an expert in asian cooking...

Simple Thai Cookery Ken Hom cook books list

In "Simple Thai Cookery" (published in hardback as "Foolproof Thai Cookery"), Ken Hom demystifies this delicious and popular cuisine. He describes the basic techniques needed to recreate authentic Thai food and demonstrates 40 of the most well-known dishes with step-by-step instructions and photographs to accompany every stage from start to finish. Ken's recipes appeal to the experienced cook and the novice alike as all are quick and easy to prepare and use readily available ingredients such as lemon grass, ginger and, of course, small Thai chillies. Foolproof instructions will guarantee excellent results every time from healthy Spicy noodle salad or the comforting Coconut chicken soup to sweet and sour Pad thai or hot and spicy Green curry prawns. The tried-and-tested recipes include appetizing soups and starters, quick and easy fish, meat and vegetarian main courses and a variety of delicious accompaniments.

Simple Thai Cookery by Ken Hom (TV chefs and cookery books)

Ken Hom TV chefs, TV cooks and cookbooks

BBC Books

BrowseInside the pages of Foolproof Thai Cookery by Ken Hom (Amazon US page - St Martin's Press Inc. edition)

A Taste of China by Ken Hom (TV chefs and cookery books)

The Definitive Guide to Regional Cooking (Front Cover)

Ken Hom TV chefs, TV cooks and cookbooks

Pavilion Books

A Taste of China Ken Hom cook books list

The Taste of China combines a lively and informative narrative with authentic recipes from Hom's travels within mainland China. His journey takes him from the private homes of family and friends, through the food stalls in bustling urban markets, to the local restaurants and tea houses. Ken travelled to almost every region of China and in this book presents a sense of the history, culture and lives of the Chinese people. Here are recipes from all the regions of China: Green Beans stir fried with Chilli from Sichuan, Wonton noodle Soup from Canton, and Fantasy Pork from Yunnan. Presented here are the exciting recipes Ken discovered and ate in private homes and at the street stails of China's cities. Seasoned with glimpses into everyday Chinese life, The Taste of China is a glorious and rare culinary journey to enjoy and savour.

Simple Chinese Cookery Ken Hom cook books list

Chinese food is popular the world over. In Ken Hom’s Simple Chinese (formerly called Foolproof Chinese Cookery), now available in paperback as well as hardback, Ken proves that anyone can cook this healthy and delicious cuisine.

Ken demonstrates 40 of the most popular and well-known dishes with step-by-step instructions and photographs to accompany every stage from start to finish.

The recipes (including soups and starters, fish and shellfish, meat and poultry and vegetable accompaniments) are not only quick and easy to prepare but are also convenient as they use readily available ingredients.

A special menu section also features in the book so that you can plan your perfect meal. From simple Green chicken curry to the more elaborate Whole fish in coconut milk, Ken’s foolproof instructions will guarantee even the novice cook excellent results every time.

Simple Chinese Cookery by Ken Hom (TV chefs and cookery book)

Ken Hom TV Chefs

Ken Hom TV chefs, TV cooks and cookbooks

BBC Books

BrowseInside the pages of Foolproof Chinese Cookery by Ken Hom (UK page - hardcover edition)

Ken Homs Top 100 Stir Fry Recipes (TV chefs and cookery books)

Quick and easy dishes for every occasion (Front Cover)

Ken Hom TV chefs, TV cooks and cookbooks

BBC Books

Ken Hom's Top 100 Stir Fry Recipes Ken Hom cook books list

Ken Hom brings us 100 inspired recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates. With 20 new recipes and 80 favourites from his collection, Ken not only covers oriental stir fries but includes non-Asian dishes as well, such as stir-fried fusilli alla carbonara.

The book is divided into chapters on chicken, fish & seafood, beef, pork and vegetable dishes. There are also sections on techniques for chopping and frying, how to use a wok and recommendations for oils and sauces.

Stir frying is regarded as a healthy and popular cooking method and all grocers sell ready-prepared stir-fry vegetables. As one of the world's greatest authorities on cooking with a wok, Ken shows us that the versatility and convenience of stir frying never compromises the flavour.

Foolproof Asian Cookery Ken Hom cook books list

In Foolproof Asian Cookery, Ken Hom expands the culinary horizon with the food of Indonesia, Malaysia, Singapore and Vietnam. The increasing popularity of Indian, Chinese and Thai food has led many cooks to explore further afield, and here Ken presents 40 simple, healthy and delicious dishes from the Far East.

The cuisines of these countries are characterized by a variety of flavours and cooking techniques: the fresh, sweet and sour flavours of Indonesia (Hot and Sour Indonesian Prawns); the fragrant curries (Malaysian Fish Curry) and spicy grilled meats of Malaysia; the fast fusion food of Singapore (Fragrant Singapore-style Prawn Curry); and the delicate and aromatic cooking of Vietnam (Fresh Vietnamese Spring Rolls). From curries to stir-fries to satays, there is something for every occasion.

With a menu planner, step-by-step instructions and a guide to essential ingredients and equipment, Foolproof Asian Cookery will tempt cooks everywhere. (Source: BBC Shopr 5 January 2006)

Foolproof Asian Cookery by Ken Hom (TV chefs and cookery book)

Step by step to everyone's favourite recipes from Indonesia, Malaysia, Singapore and Vietnam (Frontcover)

Ken Hom TV chefs, TV cooks and cookbooks

BBC Books

Quick Wok - The Fastest Food in the East by Ken Hom (TV chefs and cookery books)

Ken Hom TV chefs, TV cooks and cookbooks

Headline Book Publishing Ltd

Quick Wok - The Fastest Food in the East Ken Hom cook books list

Famous for making Chinese cookery easy and appealing to everyone, Ken Hom has surpassed himself with this new collection of over 80 fast wok recipes. KEN HOMS QUICK WOK has been written for the busy people of today, be they 17 or 70. Clear instructions, combined with the use of fresh ingredients that need little or no preparation, mean you can rustle up sure-fire winners in no time at all - aromatic treats such as Sweet Ginger Chicken and Firecracker Pork with Com, which your friends and family will love you for. If you want healthy food without compromising on taste; if you want inspiration but are in a hurry, then this is the cookbook you've been waiting for. (Source Amazon UK 5 January 2006)

Travels with a Hot Wok Ken Hom cook books list

160 Quick and Easy Dishes with East-West Flavours

Pacific Rim or fusion cookery, is a mix of the best of Far Eastern and Western-style cuisines. It draws its inspiration from an extraordinarily wide geographical area, which encompasses California, Australia, Thailand, Hong Kong, Japan and Vancouver. Ken Hom, the world's champion of Chinese cookery and a pioneer of fusion cooking, celebrates this stylish cuisine in a superb collection of over 160 dishes.

Ken Hom's Travels with a Hot Wok is innovative cooking at its best. Where else can you find such straightforward and superfast recipes that combine such diverse ingredients? Take, for instance, the Two-minute Coconut Prawn Starter made from large succulent prawns, coconut milk and spices; or Grilled Pork Crepinettes that cleverly marries Oriental and Western spices and herbs to give perfectly blended flavours; not to mention the tantalizing Apple and Lemon Grass Frangipane Tart – a truly complementary East-West dessert.

Ken Hom Travels with a Hot Wok, which accompanied the BBC television series of the same name, brings the imagination and passion of Pacific Rim cooking to your table and transforms everyday fare into fabulous meals. (Source: BBC Shopr 5 January 2006)

Travels with a Hot Wok by Ken Hom (TV chefs and cookery books)

160 quick and easy dishes with east-west flavours (Frontcover)

Ken Hom TV chefs, TV cooks and cookbooks

BBC Books

BrowseInside another edition of Travels with a Hot Wok by Ken Hom (Amazon US page)

Cookery and recipes - Ken Homs hot wok - over 150 one-pan wonders Ken Hom cook books list

The wok has been used in China for over 2000 years but it is only in the past two decades that it has found its way into kitchens around the world. Millions of us now own a wok but it is just possible that yours is lying unloved and unused in your kitchen cupboard. If so, take heart : Ken Hom's Hot Wok is the book you and your wok (or, indeed, your big frying-pan) have been waiting for!

In the hands of Ken Hom, the master of modern Chinese cookery, the wok is not just the perfect tool for stir-frying but can also be used for deep-frying, steaming, boiling and even making cakes. Here Ken combines his skill and experience with the wok and his love of fine food to produce his first ever all-wok cookbook. Creatively blending ingredients from all corners of the world, he has produced a collection of new and exciting dishes which will both inspire and surprise you. They include recipes for starters and soups, fish, shellfish, meat, vegetables, rice, noodles, pasta and desserts, and together they provide a feast of ideas for tasty, healthy and easy-to-make wok meals. Just one taste of Ken's Ginger Scallops with Chinese Greens, his Braised Garlic Chicken or Warm Berry Compote with Basil and you'll be converted to the fast food of the future.

Ken Hom's Hot Wok tells you absolutely everything you need to know about successful and foolproof wok cookery, so re-season your wok, pep up your ideas and, with Ken's help, cook up over 150 one-pan wonders. Pretty soon you'll wonder how you and your cooker ever went wokless! (Source : front flap 1996 BBC hardcover edition)

Ken Hom, born in America of Chinese extraction, shot to fame in his 1984 BBC
television series Ken Hom's Chinese Cookery. He is now widely regarded as one of the world's greatest authorities on Chinese cooking and is much sought after as a food and restaurant consultant. He has worked with hotels such as The Oriental in Bangkok and The Landmark, London, as well as Cathay Pacific Airways, Royal Viking Line and the QE2. In 1993 he supervized the opening of Imperial City, a Chinese restaurant in the City of London, where he continues to act as consulting chef.

Ken Hom travels extensively to demonstrate his skills, dividing his time between America, Europe, Asia and Australia. His book Chinese Cookery, published by BBC Books in 1984, has sold over half a million copies and with its successors, Ken Hom's Quick and Easy Chinese Cookery, Ken Hom's Illustrated Chinese Cookery and Ken Hom's Vegetarian Cookery, has ensured Ken an evergrowing band of culinary admirers around the world. (Source : back flap 1996 BBC hardcover edition)

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Cookery and recipes - Ken Homs hot wok cookery book - over 150 one-pan wonders by Ken Hom (TV chefs and cookery books)

Front cover 1996 BBC hardcover book

Ken Hom TV chefs, TV cooks and cookbooks

BBC Books

Cookery and recipes - Ken Homs Chinese kitchen cookbook by Ken Hom (TV chefs and cookery books)

Front cover 1994 hardcover book

Ken Hom TV Chefs

TV chefs, TV cooks and cookbooks

BBC Books

Cookery and recipes - Ken Homs Chinese Kitchen Ken Hom cook books list

Ken Hom's invaluable guide to cuisine teaches all you need to know about ingredients and the preparation of the master chef's exceptional culinary creations.

Traditional dishes which incorporate Ken's modern, light combinations are made simple in comprehensive book, which will be essential for novice and expert aloke. From back cover pavilion 1994 edition

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Ken Hom is regarded internationally as one of the greatest authorities on Chinese cooking. His pioneering work has not only introduced many homes to the best and most authentic of the country's cuisine, it has also emphasized the Chinese tradition of linking diet with health. In this his latest and most comprehensive book, Ken Horn has compiled the ultimate practical guide to Chinese cooking - a recipe book and a reference book in one volume.

The first part of the book is a comprehensive guide to over 80 ingredients regularly used in Chinese cooking. These include staples such as aubergines, mangetouts and bamboo shoots as well as exotics ranging from lily buds to shark's fin and from lotus root to bird's nest. Indispensable spices such as chili, garlic, and ginger, and numerous sauces - some of which, like soy sauce, have been in use for thousands of years - are identified and principal uses summarized. Clear colour photographs of each ingredient make recognition easy and having shown how to recognize and choose your ingredients, Ken provides useful hints on which can be stored and how best to do it. The different varieties of rice, noodles, paste, oil and vinegar are explained and the often mystifying nomenclature of bottled and packaged foods defined while Ken singles out his own preferred varieties and brands as well as which to avoid.

The second part of the book contains 100 recipes, many of them pure Chinese, others exemplifying Ken Hom's distinctive `East meets West' style of cooking which mingles the Chinese and Western traditions. The clarity of the recipes which describe the making of everything from the quickest soups and stirfries to Spicy Steamed Fish, Shredded Strangeflavour Pork and Cantonese Pressed Duck make this a book which will greatly assist the experienced cook and will inspire all those discovering the temptations of Chinese food for the first time to achieve superb results without much effort.

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Ken Hom is the author of many celebrated cookbooks including The Taste of China for Pavilion. The success of his BBC television series, Ken Horn's Chinese Cookery, has made him a household name in Britain and around the world. Dividing his time between America, Europe, Asia and Australia, Ken Horn is also a consultant chef for a number of successful restaurants including the Imperial City in the City of London.

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