Complete Chinese Cookbook

Complete Chinese Cookbook

by Ken Hom
     
 

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"Hom's style is approachable and fresh. For home cooks in search of authenticity without complication.
—Library Journal

"Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut."
—Publishers Weekly

American-born Ken Hom is the West's most

Overview

"Hom's style is approachable and fresh. For home cooks in search of authenticity without complication.
—Library Journal

"Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut."
—Publishers Weekly

American-born Ken Hom is 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.

His straightforward approach makes it easy to prepare delicious and healthy Chinese food for a busy lifestyle. The comprehensive introduction describes China's regional cooking styles, the theory of yin-yang as it applies to food, the essential equipment and ingredients, and Chinese cooking techniques.

The recipes are easy with Hom's clear guidance. They include:

  • Appetizers: Dim Sum dumplings, Prawn Crackers, Curried Vegetarian Spring Rolls
  • Soups: Hot and Sour Soup, Chinese Cabbage Soup, Sweetcorn Soup with Crabmeat
  • Meat: Barbecued Roast Pork, Stir-fried Beef with Ginger, Beijing Braised Lamb
  • Poultry: Fragrant Crispy Chicken, Cantonese Pressed Duck, Barbecued Quails
  • Fish and Shellfish: Steamed Fish Cantonese Style, Crab Casserole, Sichuan Prawns in Chili Sauce
  • Vegetables: Ginger Broccoli, Spicy Spinach Salad, Peppers with Black Beans
  • Rice and Noodles: Shanghai Vegetable Rice, Chicken on Crispy Noodles, Braised Noodles with Crabmeat
  • Desserts: Sweet Almond Soup, Warm Banana Compote in Plum Wine with Candied Ginger, Egg Custard.

For home chefs
Complete Chinese Cookbook is the ideal guide to healthy and delicious Chinese food.

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
[Review of hardcover edition:] 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
[Review of hardcover edition:] 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
[Review of hardcover edition:] 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
[Review of hardcover edition:] 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
[Review of hardcover edition:] Food aficionados will delight in poring over Ken Hom's Complete Chinese Cookbook, which is comprehensive yet accessible.

Product Details

ISBN-13:
9781554079438
Publisher:
Firefly Books, Limited
Publication date:
08/11/2011
Pages:
352
Product dimensions:
7.50(w) x 9.80(h) x 1.20(d)

Related Subjects

Meet the Author

Ken Hom is the author of 50 cookbooks, which are the culmination of a lifetime of experience as a chef, teacher, and host of TV cooking shows.

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