Table of Content
Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China. Estimated delivery dates - opens in a new window or tab include seller's handling time, origin ZIP Code, destination ZIP Code and time of acceptance and will depend on shipping service selected and receipt of cleared payment. Delivery times may vary, especially during peak periods. Delivery time is estimated using our proprietary method which is based on the buyer's proximity to the item location, the shipping service selected, the seller's shipping history, and other factors. American-born Ken Hom is the West's most famous Chinese chef.
This has only occurred once to me and a simple search on google told me how to prepare the food - not rocket science really. Also there's a comprehensive section at the beginning of the book that explains a lot more about the history of Chinese food, ingredients and cooking methods if people bother to read that - definitely recommend it. Set to become a kitchen classic, this all-encompassing work guides you through the essential techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals.
Complete Chinese Cookbook ~ Ken Hom ~ 9781849900829
Ken Hom brings traditional Chinese cooking within the grasp of those of us unfamiliar with style, ingredients and methods. If you’re new to Chinese cooking, this book explains all the differences between the regions. Some sweet, some hot, some veg based, others relying on meat.
I loved the exciting spices and flavours of Chinese food, experienced via restaurants and take always. I soon realised that a Cantonese restaurant differed from a Peking restaurant. Totally different flavours and some different cooking styles. When I first began teaching Chinese cooking over forty years ago, I never imagined it would become as popular worldwide as it is today. Nor would I have dreamed in a million years that China would arise from its turbulent past of social and political turmoil to take its rightful place in the world. Today, you cannot read a newspaper or magazine without seeing several articles every day on China.
People who viewed this item also viewed
I remember when traveling in China in the early 1980s how disappointed I was at the general level of cooking and how I lamented the lack of attention to quality. Now, I am just astonished how quickly the Chinese have reclaimed their cuisine, as a rising middle class has clamored for excellence and quality. "Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut."
It also has many new and authentic recipes and I'm happily working my through them. Because Hom's home base is the UK, the recipes are a bit bland regarding the use of hot peppers; a few call for sweet bell pepper when I think a Thai chile or jalapeño would be preferable. Other than this easily remedied oversight, this is the most useful book of Chinese cookery I have ever run across.
About Ken Hom
A whole page picture of caramelized walnuts, but no picture of steamed spare ribs with black bean sauce, or tiny pictures of Hom’s arm pouring rice wine into a recipe. I realize that Hom is a famous chef, and it is what might be selling the book, but after the cover and the intro, I would prefer to see the finished dishes rather than Hom prepping vegetables or cooking food. 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. For home chefs Complete Chinese Cookbook is the ideal guide to healthy and delicious Chinese food. This hardback book contains some of my old favourites such as Pork with black Bean sauce, Sichuan Shrimp in Chili Sauces, Mango Chicken, Stir fried cucumbers with Hot Sauce.
Received the book just over a week ago and have already cooked 4 different meals from this book - I can honestly say I've surprised myself with how good the food I've cooked tastes! I'd seen that Gok's book was currently the best seller in Chinese cookbooks and really considered getting that instead (I've resorted to recording his show to get his versions of Ken's recipes instead). Decided to go for Ken in the end as you get over 200 recipes in his book compared to 70 odd from Gok and just wanted the variety to start of with really. The book has already opened my eyes as to just how easy, healthy and tasty traditional Chinese food is. My boyfriend actually commented that he prefers this food to high street Chinese takeaways. Having said that there are some of the takeaway favourites included in this book such as chow mein, Singapore noodles, sichuan duck and the best recipe for egg fried rice I've ever experienced.
Sales Tax for an item #165833986882
Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food (including meat-based and vegetarian recipes), Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals. 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. I know some other reviewers have commented that Ken occasionally throws instructions into his recipes that are not then fully broken down.
Hom also covers unique-to-Chinese cooking wares and cutting techniques. Since then, he has written over 30 cookery books and presented numerous internationally distributed television series, and has launched a massively successful range of woks and accessories, with over 7 millions woks sold in 59 countries to date. One thing I do not like about this book is that, frequently, no pictures are shown of the finished dishes.
Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with this book has created a seminal collection of his best-loved dishes. He offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals. The introductory chapters provide a brief description and distinction between Southern , Northern, Eastern and Western cooking styles and traditions, and the new modern Chinese cooking. A brief intro is given to the basic ingredients not normally found on American pantry shelves, along with tips on how to find the best flavor in some of them (i.e. whole bamboo shoots instead of pre-cut). The descriptions of noodles and rice with differences and instructions is helpful to a beginner who does not know the difference between Egg noodles, wheat noodles and rice noodles.
In fact, I'm about to go back for my third bowl of hot and sour soup right now. Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. Beautifully illustrated with full colour photography, and popular favourites and new tastes to discover, this is the perfect addition to anyone's kitchen shelf.
No comments:
Post a Comment