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Description - Foolproof Asian Cookery by Ken Hom

In FOOLPROOF ASIAN COOKERY, Ken Mom expands our culinary horizons with the food of Indonesia, Malaysia, Singapore and Vietnam. The increasing popularity of Indian, Chinese and Thai food has led many of us to explore further afield, and here Ken brings us 40 simple, healthy and delicious dishes from the Far East.The cuisines of these countries are characterized by a variety of flavours and cooking techniques- the fresh, sweet and sour flavours of Indonesia Hot and Sour Indonesian Prawns); the fragrant curries (Malaysian Fish Curry) and spicy grilled meats of Malaysia; the fast fusion food of Singapore (Fragrant Singapore-style Prawn Curry); and the delicate and aromatic cooking of Vietnam (Fresh Vietnamese Spring Rolls). From curries to stir-fries to satays, there is something for every occasion, whether you're cooking for a group of friends (Singapore Classic Laksa), or want a tasty one-pot vegetarian meal (Malaysian Curry Mee).All the recipes use readily available ingredients and have clear, step-by-step instructions, complete with colour photographs to illustrate every stage. With a menu planner and a guide to essential ingredients and equipment, FOOLPROOF ASIAN COOKERY will set you on your own exciting culinary adventure.

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Book Details

ISBN: 9780563488699
ISBN-10: 0563488697
Format: Hardback
(278mm x 206mm x 46mm)
Pages: 128
Imprint: BBC Books
Publisher: Ebury Publishing
Publish Date: 4-Sep-2003
Country of Publication: United Kingdom

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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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