With over a million copies sold, this Chinese cookbook showcases Ken Hom's expertise in authentic cuisine, developed through more than 30 years of television cooking. It presents a variety of delicious dishes with clear instructions and stunning photography, making it an essential addition to any culinary collection. As part of the collectible Hamlyn Classic Recipes series, it offers both visual appeal and practical guidance for home cooks.
A follow-up to Ken Hom's popular stir-fries book, 100 Weeknight Chinese Suppers offers Ken's favourite quick and simple Chinese recipes, perfect for a cosy after-work meal. From stews and curries to easy stir fries and healthy steamed and braised dishes, there are also some great light bites and easy entertaining recipes.
The Hamlyn Classic Recipes Series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. Ken Hom is regarded as the world's leading authority on Chinese cookery and here shares over 75 of his finest recipes, honouring the simplicity and freshness of Chinese food. From the secret to the best Bok choy chicken soup to timeless dishes such as Five-spice fish and Beef dumplings, this exquisite book will help you to recreate a classic oriental feast at home
There's no cuisine that is richer in flavor, color, texture, variety, and tradition than Chinese cooking. From the familiar to the exotic, this comprehensive and stunningly illustrated sourcebook, organized by ingredient, is a master chef's catalog of what makes this centuries-old cuisine so vibrant today. Complete with historical background, information on buying and storing ingredients, and exquisite recipes, The Chinese Kitchen is a must-have for everyone's cookbook shelf. Entries include: Bean Sprouts - Black Bean Sauce - Chinese Cabbage - Dumplings - Eggplant - Five-Spice Powder - Ginger - Lotus Root - Peanuts - Plum Sauce - Shrimp Paste - Soft-Shell Crab - Straw Mushrooms - Tofu - Tea - Wontons - Water Chestnuts - and much more.
"In SIMPLE ASIAN COOKERY, Ken Hom expands the culinary horizon with the food of Indonesia, Malaysia, Singapore and Vietnam. The increasing popularity of Indian, Chinese and Thai food has led many cooks to explore further afield, and here Ken presents 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). With a menu planner, step-by-step instructions and a guide to essential ingredients and equipment, SIMPLE ASIAN COOKERY will tempt cooks everywhere."
Bursting with luscious color photography and clear, step-by-step techniques drawn from the world's top chefs, The Cook's Book presents a one-stop reference for all home cooks--from those who want to gain more confidence in the kitchen and hone their skills to anyone who is eager to learn basic methods from scratch.
This is the one and only cookbook of its kind you'll ever need. Ken Hom has worked his customary magic to bring Thai food - one of today's most popular cuisines - within everyone's reach. The 130 wonderfully exotic recipes are clear and simple to follow and many are illustrated with exquisite colour photographs that conjure up the exciting flavours of Thai food. There are classic dishes such as a traditional Fragrant Prawn and Lemongrass Soup and Green Curry Beef as well as other more unusual delicacies such as Wok-roasted Clams with Chilli - all capturing the distinctive taste of Thailand and all bearing the trademark stamp of Ken Hom's unique brand of east-meets-west cookery. A truly inspirational cookbook from the undisputed king of Oriental cooking.
THE COMPREHENSIVE GUIDE FROM THE WORLD'S BEST-SELLING CHINESE COOK Ken Hom: Chinese Cookery is a revised and updated edition of his classic cookery book Chinese Cookery which has sold over a million copies. The new edition has been completely redesigned and re-illustrated in a larger hardback format and will become the classic reference book of this cuisine. It combines old favourites like Cashew Chicken, Sichuan Prawns in Chilli Sauce and Fried Rice with new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken. Recipes for every course and occasion are included and all have easy-to-follow instructions. Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Ken Hom: Chinese Cookery presents Chinese cuisine for the new millennium
Discusses 32 common vegetables and 43 major ingredients used in oriental cooking, and includes details on equipment and techniques
