Books: Cooking by Cuisine -> Cooking Chinese
Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients
Published: February 1, 1995
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No one has done more than Ken Hom to make good Chinese cooking accessible to Western cooks. Author of Easy Family Recipes from a Chinese-American Childhood and Asian Vegetarian Feasts, among others, Hom's books meld outstanding taste and
straightforward, approachable recipes. Ken Hom's Chinese Kitchen, published in 1994 in England and now available in the United States, excels not only in its recipes, but also as a concise exploration of the ingredients and fundamental methods of Chinese
cooking. Old hands and those new to Chinese food preparation will find the book invaluable.
Half of the book is devoted to a consumer's guide of essential ingredients illustrated with color photos. Ranging from bamboo shoots to wonton wrappers,
each entry includes shopping tips with brand-name preferences, storage notes, and useful hints. (Hom tells us, for example, to save and use the peel from fresh ginger to flavor oil before stir-frying with it). The 100 recipes, divided into chapters for
soups, fish and shellfish, meat, eggs, vegetables, and rice and noodles, balance old favorites--like Mu Shu Pork with Chinese Pancakes--with uncommon dishes, such as Red-Cooked Oxtail Stew, Steamed Egg Custard with Clams, and Bean Curd-Chicken-Salt Fish
casserole (a delectably homey clay-pot specialty that takes about 30 minutes to prepare). Braised Noodles with Crab Meat and Bean Sauce Noodles are two exceptionally simple and exceptionally good noodle dishes. A reference and recipe book in one, Ken
Hom's Chinese Kitchen deserves a place in every Asian cooking library. --Arthur Boehm--This text refers to an out of print or unavailable edition of this title.
From one of the masters of Chinese cooking: a recipe book and
reference book in one volume, with scores of savory dishes, a detailed guide to 80 essential ingredients, and 100 color photos. Ken Hom has introduced countless cooks to the pleasures of China's cuisine. Now he has compiled the ultimate practical guide
to Chinese cooking--a recipe book and reference book in one volume. He begins with a comprehensive guide to more than 80 ingredients regularly used in Chinese cooking, from bamboo shoots to wonton wrappers, with full explanations of how to buy, store,
prepare, and preserve them. The recipe section features 100 authentic dishes, including shrimp in hot garlic sauce, fragrant crispy chicken, shredded pork in bean paste, stir-fried silk squash with garlic, and spring onion and ginger noodles. Beautifully
enhanced with 100 color photos, Ken Hom's Chinese Kitchen both demonstrates and demystifies the art of Chinese cooking. Ken Hom teaches cooking worldwide; his many books include The Taste of China and Ken Hom's Chinese Cookery. 200 pp 7 1/2 x 10 1/2
100 color photos American measures--This text refers to an out of print or unavailable edition of this title.
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