Complete Chinese Cookbook [NOOK Book]

Overview

In the Complete Chinese Cookbook, Ken Hom offers the definitive guide to modern Chinese food. With over 250 recipes mixing old favourites, exciting new flavours and a comprehensive guide to ingredients and techniques, this is the ultimate collection from the master of Chinese cooking.
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Complete Chinese Cookbook

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Overview

In the Complete Chinese Cookbook, Ken Hom offers the definitive guide to modern Chinese food. With over 250 recipes mixing old favourites, exciting new flavours and a comprehensive guide to ingredients and techniques, this is the ultimate collection from the master of Chinese cooking.
Read More Show Less

Editorial Reviews

Publishers Weekly
Encapsulating the vast world of Chinese cookery in a single volume is no easy feat, but this book from a veteran author (Ken Hom’s Chinese Cooking) and TV host (Great Food) provides a solid introduction in 250 recipes. Hom begins with a brief but useful overview, surveying the differences between the Cantonese, Peking, Eastern and Sichuan culinary traditions, along with their signature dishes and techniques. A glossary of ingredients covers the correct way to store and prepare bitter melon, the best applications for dried mushrooms and an easy recipe for homemade chili oil. Recipes cover a wide swath of regional specialties, including Hom’s own family favorites (Kidney and Beancurd Soup) and more contemporary Hong Kong dishes (Mango Shrimp). Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut. While there are plenty of unusual selections (Stir-Fried Liver and Spicy Sauce; or Honeydew Pudding), restaurant classics such as broth-filled dumplings, hot and sour soup, beef in oyster sauce, and chicken fried Rice will please palates. Photos. (Oct.)
Austin Chronicle - Kate Thornberry
Chef Ken Horn provides mostly dishes popular in the West...along with a smaller number of dishes popular in Hong Kong...for the more adventurous. The recipes are authentic and simple ... for the most part they call for fresh ingredients, simple techniques, and just a few Chinese staples.
Boston Herald
Chef Ken Horn, one of the world's top authorities on Chinese cuisine, makes it easy for home cooks to try their hand at healthy, fast Far Eastern recipes.
Buffalo News.com
For the Chinese cuisine devotee intent on adding a resource to exploring regional classics from the ancient cuisine, Ken Hom, chef and cooking show host, has assembled reworked old favorites and new standards in Complete Chinese Cookbook. Hom's recipes ably balance authenticity against practicality for Western cooks, with Szechuan, Hunan and Cantonese preparations among the mix.
Canadian House and Home
Whether you want to master the art of steamed buns or whip up sweet and crunchy cashew chicken, cookbook writer Ken Horn, best known as one of the hosts of the PBS series 'Great Food' will guide you through it handily. This full colour Chinese culinary romp uses easy preparations and accessible ingredients.
Canadian Jewish News
Food aficionados will delight in poring over Ken Hom's Complete Chinese Cookbook, which is comprehensive yet accessible.
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Product Details

  • ISBN-13: 9781409074199
  • Publisher: Ebury Publishing
  • Publication date: 11/30/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 686,512
  • File size: 6 MB

Meet the Author

Ken Hom is an internationally regarded authority on Chinese and Oriental cooking, and has 25 years' experience as a television chef. He began his culinary career in his uncle's Chicago restaurant at the age of eleven, before eventually moving on to teach at California's Culinary Academy. Following a spell studying gastronomy in France, Ken presented his first TV series in 1984 - Ken Hom's Chinese Cookery on the BBC.



Since then, he has written over 30 cookery books and presented numerous internationally distributed television series, and has launched a massively successful range of woks and accessories, with over 7 millions woks sold in 59 countries to date. In 2008 he was awarded an honorary doctorate from Oxford Brookes University for 'outstanding success within the international food world', and in 2009 was awarded an honorary OBE for 'services to the culinary arts' and in recognition of the social and historical impact of his role in the UK's adoption of Chinese cuisine. He lives in France.

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