The definitive guide to the nation's favourite cuisine.
Ken Hom is an internationally regarded authority on Chinese and Oriental cooking, and has 25 years' experience as a television chef. He began his culinary career in his uncle's Chicago restaurant at the age of eleven, before eventually moving on to teach at California's Culinary Academy. Following a spell studying gastronomy in France, Ken presented his first TV series in 1984 - Ken Hom's Chinese Cookery on the BBC.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. In 2008 he was awarded an honorary doctorate from Oxford Brookes University for 'outstanding success within the international food world', and in 2009 was awarded an honorary OBE for 'services to the culinary arts' and in recognition of the social and historical impact of his role in the UK's adoption of Chinese cuisine. He lives in France.
Encapsulating the vast world of Chinese cookery in a single volume is no easy feat, but this book from a veteran author (Ken Hom's Chinese Cooking) and TV host (Great Food) provides a solid introduction in 250 recipes. Hom begins with a brief but useful overview, surveying the differences between the Cantonese, Peking, Eastern and Sichuan culinary traditions, along with their signature dishes and techniques. A glossary of ingredients covers the correct way to store and prepare bitter melon, the best applications for dried mushrooms and an easy recipe for homemade chili oil. Recipes cover a wide swath of regional specialties, including Hom's own family favorites (Kidney and Beancurd Soup) and more contemporary Hong Kong dishes (Mango Shrimp). Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut. While there are plenty of unusual selections (Stir-Fried Liver and Spicy Sauce; or Honeydew Pudding), restaurant classics such as broth-filled dumplings, hot and sour soup, beef in oyster sauce, and chicken fried Rice will please palates. Photos. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved.
Hom, prolific author of nearly 30 books on Asian cooking and an authority on British television, here begins with a brief introduction to different styles of Chinese cooking and continues with an in-depth look at key ingredients and techniques. Measurements are given in both U.S. and metric, and most ingredients will be accessible to readers living in or around midsize cities. Providing over 250 recipes and full-color illustrations throughout, Hom covers staples such as Won Ton Soup and Peking Duck and riffs on traditional fare, e.g., Braised Bean Curd Casserole, Sizzling Rice Shrimp, and Cold Almond Pudding with Fresh Fruit. Verdict There is no shortage of Chinese cookbooks for the home cook-e.g., Ching-He Huang's new Ching's Everyday Easy Chinese (reviewed below) and such standouts as Eileen Yin-Fei Lo's The Chinese Kitchen and Gloria Bley Miller's The Thousand Recipe Chinese Cookbook-however, Hom's style is approachable and fresh. For home cooks in search of authenticity without complication.-Rosemarie Lewis, Georgetown Cty. Lib., SC (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.