Cookery and recipes - Ken Homs Chinese kitchen cookbook by Ken Hom
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.
Possible opportunities to buy Ken Hom cookbook or obtain reviews ... |
| Amazon US UK Canada paperback book 1996 |
| Amazon US UK Canada hardback book 1995 |
| Amazon US UK Canada hardback book 1994 |
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Cookery and recipes - Ken Homs Chinese kitchen cookbook by Ken Hom (TV chefs and cookery books)
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BrowseInside the pages of Foolproof Chinese Cookery by Ken Hom (UK page - hardcover edition) |
