Complete Chinese Cookbook

Overview

A guide to making easy and delicious Chinese food for today's busy lifestyle.

Ken Hom is arguably the West's most famous Chinese chef. Hailed as the man who transformed wok cooking into an art form, he has introduced Chinese cuisine to the tables of royalty, world leaders and countless celebrities. This book is the culmination of a lifetime of experience as a chef, teacher and the host of five hit TV cooking shows.

Complete Chinese Cookbook ...

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Complete Chinese Cookbook

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Overview

A guide to making easy and delicious Chinese food for today's busy lifestyle.

Ken Hom is arguably the West's most famous Chinese chef. Hailed as the man who transformed wok cooking into an art form, he has introduced Chinese cuisine to the tables of royalty, world leaders and countless celebrities. This book is the culmination of a lifetime of experience as a chef, teacher and the host of five hit TV cooking shows.

Complete Chinese Cookbook opens with a comprehensive introduction to Chinese cuisine. It describes China's regional styles of cooking, the theory of yin-yang as it applies to food, essential equipment and ingredients, and Chinese cooking techniques.

The recipes are organized by food type and include:

  • Appetizers, such as dim sum dumplings, prawn crackers, curried vegetarian spring rolls
  • Soups, such as hot and sour soup, corn soup with crabmeat, tomato eggflower soup
  • Meats, such as barbecued roast pork, stir-fried beef with ginger, Beijing braised lamb
  • Poultry, such as cashew chicken, Cantonese pressed duck, barbecued quail
  • Fish and shellfish, such as crispy fish roll, Szechwan shrimp in chili sauce
  • Vegetables, such as ginger broccoli, stir-fried Chinese greens
  • Rice and noodles, such as egg fried rice, chicken on crispy noodles
  • Desserts, such as sweet almond soup, egg custard, walnut cookies.

Chinese food is low in fat and heavy on fresh vegetables. Cooking it is quick and clean-up is a breeze. Complete Chinese Cookbook is the ideal guide to the world of healthy and delicious Chinese food.

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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: 9781554079438
  • Publisher: Firefly Books, Limited
  • Publication date: 8/11/2011
  • Pages: 352
  • Sales rank: 271,116
  • Product dimensions: 7.50 (w) x 9.80 (h) x 1.20 (d)

Meet the Author

Ken Hom was raised in Chicago, Illinois, where he learned to cook in his uncle's Chinese restaurant. He is the author of 28 cookbooks and has a range of exclusive wok cookware.

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