By (author) Ken Hom
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Chinese Cookery by Ken Hom
Book Description"Chinese Cookery" is Ken Hom's timeless collection of over 150 recipes. These classic dishes have been passed down from generation to generation and follow the Chinese rules of balance to ensure a harmony of colour, texture, aroma and flavour. Recipes include old favourites such as Cashew Chicken, and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken.Although Ken emphasises the need for authentic ingredients and good cooking technique, these are everyday recipes - simply written and easy-to-follow, and they are all infused with Ken Hom's infectious enthusiasm for the cuisine plus helpful tips for the home cook. Packed with indispensable information on ingredients, equipment and preparation techniques, "Chinese Cookery" is beautiful, authentic and clear, and remains one of the most popular and inspirational Chinese cookbooks ever published. Ken Hom is the world's greatest authority on Oriental cuisine and "Chinese Cookery" has sold over 1 million copies since it was first published.
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Book DetailsISBN: 9781846076053
(247mm x 194mm x 15mm)
Imprint: BBC Books
Publisher: Ebury Publishing
Publish Date: 1-Jan-2009
Country of Publication: United Kingdom
Books By Author Ken Hom
My Stir-Fried Life, Hardback (September 2016)
The fascinating life story of Ken Hom, who, brought up in the poverty in Chicago's Chinatown, went on to become a celebrated household name and one of the world's greatest authorities on Chinese and Asian food.
Complete Chinese Cookbook, Paperback / softback (August 2015)
A guide to making easy and delicious Chinese food for today's busy lifestyle.
Dim Sum, Hardback (February 2015)View all books by Ken Hom
Dim sum recipes span a huge variety of techniques and ingredients, and Helen and Lisa share their skills to demonstrate the perfect creation of an authentic Chinese experience at home with ease.
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Author Biography - Ken Hom
Ken Hom is regarded as one of the world's greatest authorities on Oriental food and he still tirelessly travels the world making TV appearances, writing books and consulting on restaurants. In September 2007, he was awarded an honorary doctorate from Oxford Brookes University for his 'outstanding success with the international food world' and he was also appointed 'Founding Patron of Oxford Gastronomica', He began his culinary career in his uncle's restaurant in Chicago and went on to teach at California's Culinary Academy. After a spell studying gastronomy in France, an article in the New York Times led to his first television series in 1984. In total, he has presented five BBC TV series, which have been transmitted internationally and written over 30 cookery books.
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