Ken Hom's Foolproof Chinese Cookery [Hardcover]

Exactly what the title says. Bearing in mind that for many western cooks an impediment to exploring Chinese cooking is the relative unfamiliarity of many of the ingredients and methods, Ken Hom has concentrated on producing a pain-free introduction to the subject. Taking 40 simple recipes, most if not all of which will be familiar to habitués of Chinese restaurants, he subjects them to the Hom treatment: careful, straightforward instructions, with hints, tips and gentle warnings as required; and illustrations of the entire process of preparation, and of the final result, in clear, illuminating photographs. Favourites you might find here would include Sweetcorn and Crab Soup, Sesame Prawn Toast, Dim sum-style Pork Dumplings, Stir-fried Squid with Vegetables, Crackling Chinese Roast Pork, Classic Lemon Chicken, Crispy Aromatic Duck, Chow Mien and many more. All perfectly straightforward, presented with Ken Hom's well-known sureness of touch and boundless confidence. A brisk tour of standard Chinese ingredients and cooking equipment introduces the recipes; they are followed by a useful menu planner. You really couldn't go wrong. Fans of Ken Hom will know what to expect, although most of the recipes here will already be in the collections of keen Chinese cooks. An absolutely ideal book for the beginner; and more experienced cooks may also find the illustrated techniques a comfort. --Robin Davidson

Ken Hom demonstrates 40 of the most popular Chinese dishes, from simple steamed fish in scallion sauce to the more elaborate Peking Duck, all prepared from readily available ingredients. His step-by-step instructions, accompanied by photographs promise excellent results, even to novice cooks.

Ken Hom is widely regarded as one of the world’s greatest authorities on Chinese cooking and travels extensively to demonstrate his culinary skills. Ken has made several series for the BBC including Chinese Cookery, Hot Wok and Travels with a Hot Wok. His book Chinese Cookery has sold over half a million copies. Ken Hom lives in France.

My knowledge and love of Chinese cookery came from watching an imitating chefs at my uncle’s restaurant, where I was a young apprentice. Later, as a culinary professor, I was struck by the fact that although many of my students had read about various techniques in one or more of the many fine Chinese cookbooks available, it was only when they saw them demonstrated that they really understood them, And only then could they attempt to duplicate what I had shown them. The step-by-step procedures that I developed became the basis of my teaching and I used them extensively as a broadcaster. They form the backbone of the recipes in this book.

In this book, you will see that Chinese cooking is really not very complex. The step-by-step photographs and the thoroughly tested recipes will help you to achieve success. However, you should be bold. Trust your palate. Follow the techniques and recipes but feel free to add your own touches. Adjust; invent, as Chinese cooks have done for centuries. Incorporate your favourite Chinese ingredients when cooking dishes from other cuisines. Use the techniques that you have mastered from this book and build upon them. It is my hope that the pleasure you gain from making these foolproof recipes will give you the confidence of a true Chinese cook.