Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients

Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients

by Ken Hom, Hom
     
 

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The celebrated star of the PBS series offers a guide to the essentials of Chinese cuisine that features his trademark blend of Eastern and Western cooking styles, information on nutritional values, recipes, and tips on cookware. 17,500 first printing.  See more details below

Overview

The celebrated star of the PBS series offers a guide to the essentials of Chinese cuisine that features his trademark blend of Eastern and Western cooking styles, information on nutritional values, recipes, and tips on cookware. 17,500 first printing.

Editorial Reviews

Library Journal
Hom is the author of a number of Chinese and Asian cookbooks, including The Taste of China (LJ 2/15/90). His latest title includes more of his always good and reliable recipes, but it's the guide to ingredients that makes the book particularly special. This reference section, which is half the book, succeeds in demystifying the range of ingredients used in Chinese cooking, from exotics such as shark's fin and lotus root to the more mundane noodles and rice. Hom's descriptions could stand alone-each entry includes shipping tips, storage notes, and useful hints-but there are color photographs of every ingredient as well, making this an eminently user-friendly and practical reference. The more than 100 recipes, for both classic dishes and stylish innovations, seem almost a bonus. Highly recommended.

Product Details

ISBN-13:
9780786860555
Publisher:
Hyperion
Publication date:
02/28/1995
Pages:
192
Product dimensions:
7.62(w) x 10.75(h) x 0.87(d)

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