Complete Chinese Cookbook and over 2 million other books are available for Amazon Kindle . Learn more
£21.65
  • RRP: £23.11
  • You Save: £1.46 (6%)
FREE Delivery in the UK.
Only 7 left in stock (more on the way).
Dispatched from and sold by Amazon.
Gift-wrap available.
Quantity:1
Complete Chinese Cookbook has been added to your Basket
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Complete Chinese Cookbook Hardcover – 11 Aug 2011


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Hardcover, 11 Aug 2011
£21.65
£21.65 £42.86
--This text refers to an out of print or unavailable edition of this title.
£21.65 FREE Delivery in the UK. Only 7 left in stock (more on the way). Dispatched from and sold by Amazon. Gift-wrap available.

Frequently Bought Together

Complete Chinese Cookbook + My Kitchen Table: 100 Quick Stir-fry Recipes + Exploring China: A Culinary Adventure: 100 recipes from our journey
Price For All Three: £34.59

Buy the selected items together


food and drink food and drink


Product details

  • Hardcover: 351 pages
  • Publisher: Firefly Books (11 Aug. 2011)
  • Language: English
  • ISBN-10: 1554079438
  • ISBN-13: 978-1554079438
  • Product Dimensions: 24.9 x 19.6 x 3 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Bestsellers Rank: 760,027 in Books (See Top 100 in Books)

More About the Author

Ken Hom is regarded as one of the world's greatest authorities on Oriental food and he still tirelessly travels the world making TV appearances, writing books and consulting on restaurants. In September 2007, he was awarded an honorary doctorate from Oxford Brookes University for his 'outstanding success with the international food world' and he was also appointed 'Founding Patron of Oxford Gastronomica'.

He began his culinary career in his uncle's restaurant in Chicago and went on to teach at California's Culinary Academy. After a spell studying gastronomy in France, an article in the New York Times led to his first television series in 1984. In total, he has presented five BBC TV series, which have been transmitted internationally and written over 30 cookery books.

Product Description

Book Description

The definitive guide to Chinese food, the nation's favourite cuisine. --This text refers to an out of print or unavailable edition of this title.

From the Back Cover

In the Complete Chinese Cookbook, Ken Hom offers the definitive guide to modern Chinese food. With over 250 recipes mixing old favourites, exciting new flavours and a comprehensive guide to ingredients and techniques, this is the ultimate collection from the master of Chinese cooking. --This text refers to an out of print or unavailable edition of this title.

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.5 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By elsie on 5 April 2011
Format: Hardcover
I love cooking and experimenting with new recipes, but always thought chinese would not taste like i expected (take aways) well i was gob smacked by the delicious results. It was a bit complex first off but once youv'e cooked one or two of the recipes you can see a pattern of more or less the same basic ingredients. They are so tasty,and healthy that you would never buy from a take away again. recipes are easy to follow, and most ingredients you can purchase from your local supermarket. have tried quite a few of the recipes now and all are delicious. An excellent buy !!!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 9 people found the following review helpful By SL on 22 Aug. 2013
Format: Hardcover Verified Purchase
Bought this upon returning form a long trip to China, expecting it to cover all the basic traditional recipes. Though nicely presented, I find there are many gaps, with many of the ubiquitous dishes found across China missing. The 'complete' in the title made me expect a more comprehensive and thorough collection, with fewer simplifications. Though such simplified recipes are great if one does not have access to the more unusual ingredients, it reduces the authenticity I was hoping for. Ken Hom's book written together with Ching He Huang is a much better purchase.
Chinese cuisine not known for desserts/cakes in the West, which is a shame as I found the sweets amazing across the country (e.g. moon cakes). I do wish books on Chinese cooking highlighted this untapped part of the cuisine more!
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
14 of 15 people found the following review helpful By S. Hazell on 5 Mar. 2011
Format: Hardcover
I bought this after seeing Ken Hom on tv. I managed to get all the ingredients for the recipes I wanted to try first although had to go to China town in London for some of them. Of the three dishes I cooked, they were all delicious and so healthy too. My mum is from Hong Kong so she was my guinea pig and she loved it! No more takeaways for us!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By WindWhisperer on 10 Aug. 2014
Format: Hardcover Verified Purchase
I wish I'd bought this years ago. 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. A week in and I'm so happy I went with this choice. 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.

I know some other reviewers have commented that Ken occasionally throws instructions into his recipes that are not then fully broken down. 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.

The only change I would wish is that every recipe came with a picture (over half do but by no means all). This is more just because I like perusing through the book when planning for meals and would appreciate more pictures but that's hardly a quibble when the food tastes so good regardless of pictures. Would definitely recommend this book for anyone that wants to begin a venture into Chinese cooking at home :)
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 8 people found the following review helpful By David Lucas on 31 May 2011
Format: Hardcover
I was looking for a general book from which to learn how to cook everyday Chinese food (had already worked out from various recipes how to do a mean crispy duck) so wanted a good general book. Having looked at various of the popular authors this one seemed to fit the bill.

It does provide a good array of recipes and a very useful review of ingredients and techniques at the beginning. I have enjoyed cooking from it and it seems to taste like chinese food, even to my friends who know China quite well.

My main concerns with it are that the recipes themselves are not well structured - just a stream of instructions - when I have been able to break them down into rather simpler steps, and identify where I can prepare in advance and then quickly cook at the end - combining say blanced or marinated meat, prepared vegetsables and a sauce mixed from ingredients rather than just doing a list of 20 ingredients at once. So many of the recipes have duplicate paragraphs on having a hot wok etc, that it gets a bit repetitive.

Still, it has done what I wanted and the recipes mostly seem to work and taste good ( I am having no success in coating sweet and sour meat in cornflour batter before cooking but am happy without the batter anyway). But it rankles that I am more or less re-writing the recipes to make them more cookable. (If you don't know what a good 'cookable' book looks like, read Raymond Blanc's "Cooking for Friends" that breaks even his complex dishes down into a clear and well organised process of cooking).

So a four - I like the book, but it could be a much better "how to cook Chinese food" book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Look for similar items by category


Feedback