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There’s a very useful intro to ingredients and explanation of wok cooking, steaming, braising etc. Plus a basics list of ingredients, I believe most available easily from supermarket or Chinese supermarket. For home cooks in search of authenticity without complication. "Hom's style is approachable and fresh. For home cooks in search of authenticity without complication.
Much Chinese takeout has descended to the depths formerly reserved for fast food. Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook has created a seminal collection of his best-loved dishes. Ken Hom introduced me to making Chinese food at home in the 1970s. It’s difficult to look back and realise that many ethnic meals and cooking styles we now take for granted weren’t understood or available for home cooks.
Complete Chinese Cookbook by Ken Hom (2015, Trade Paper H1
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.
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. Need more photosphotos and photos of the dishes that features.Cause if you cant see what is suppose to look like after you cook it than how ... Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut.
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After the intro chapters, the book follows familiar format of covering appetizers, soups, meat, poultry, etc. The recipes provide the standard format of an introduction to the dish , a list of ingredients, and then detailed instructions to completing the recipe. Often the list of ingredients has measurements in both English (ounces oz., tablespoons tbsp teaspoons tsp.) and metric scales .
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Its vast international trade has had a major impact on Chinese food and created a rush to export their ingredients, making them available at an affordable price as well. I have seen Chinese food go from a culinary and exotic niche to being part of the global table. Its quick cooking methods hold enormous appeal for those who are rushed but want to eat well and in a healthy way. A great variety of recipes for meat and vegetarian meals, the majority are easy to prepare and taste authentic. I bought this as a 99p deal ebook; incredible value and it’s easy to flit between pages or recipes.
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.
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It is here that you will find what you do or do not have on your pantry shelf. I have been wanting a Chinese cookbook for awhile, and this one has been the perfect choice. I got serious about getting the proper ingredients, and I find that pretty much all of the 10 or so dishes I've made so far to have been delicious.
“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.” I think that is where this book shines. Ken Hom is trying to call our attention, not just to Chinese food, but QUALITY Chinese food. Every recipe wins in this book, which is a thoughtful insight into the taste of China. A must have for any food lover who wants to travel through the medium of taste.
I am proud to have witnessed in my lifetime this transformation of the country of my ancestors and I revel in its future, which appears brighter than ever. This book contains memories of recipes from my family home, my mother, my village in China, the Chinese restaurant I worked in and the countless Chinese meals I have had. I am only too delighted to share all of this with you.
Ken Homs first Chinese Cookery book has become my bible and once supplemented with the quick meals version he brought out some time later I felt I needed no other. In fact I have a second copy of the original book as mine is now so covered in light soy sauce I felt I needed a bookcase version as a back up. However finding myself without my books for a while I felt the need to purchase another Chines cookery book and having researched the choices have again turned to Ken Hom.
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