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Ken Hom's Hot Wok: Over 150 One-pan Wonders [Hardcover]

Ken Hom , Philip Webb
4.8 out of 5 stars  See all reviews (17 customer reviews)

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Book Description

8 Feb 1996
A collection of 150 wok recipes, with an explanation of simple techniques for stir-frying, deep-frying, boiling and steaming. The recipes encompass starters and appetizers, fish, seafood, poultry, meat, vegetables, rice and noodles, and even desserts.

Product details

  • Hardcover: 224 pages
  • Publisher: BBC Books; Reprint edition (8 Feb 1996)
  • Language: English
  • ISBN-10: 0563371005
  • ISBN-13: 978-0563371007
  • Product Dimensions: 27 x 20.2 x 2.2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Bestsellers Rank: 109,192 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

Amazon Review

Ken Hom, star of several BBC television cookery series including Hot Wok, has a natural exuberance and passion for Asian food which is vibrantly evident in this delicious, entertaining and useful cookbook. Filled with more than 150 recipes that are designed to be prepared in the wok, it offers tidbits of cultural information based on Ken Hom's childhood in his Chinese family, his travels throughout Asia, his continuing exploration of various Asian cuisines.

Well-organised into chapters that begin with Notes on the Recipes and end with an amusing collection of desserts (including Fluffy Steamed Cantonese Cake--yes, made in a wok!), the book dispels any fears about wok cookery or Asian ingredients by clearly spelling out just how to buy and care for one and clearly describing the others.

Ken Hom is a world citizen--he was brought up in the United States, now lives in the south of France and travels throughout Asia. He skillfully adapts recipes from his life and his travels. Recipes like Stir Fried Fish With Black Bean Sauce is a classic from Mr. Hom's mother's kitchen, while an aromatic and lightly spicy Vietnamese-style Noodle Soup or Thai-style Noodles with Chicken takes the cook on a delightfully savoury journey.

The recipes are aimed at the cook who is comfortable in the kitchen. Any cook, however, accompanied by Ken Hom's depth of knowledge and his helping hand, will enjoy recipes cooked in their own hot wok! --Susan Loomis --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.8 out of 5 stars
4.8 out of 5 stars
Most Helpful Customer Reviews
38 of 38 people found the following review helpful
5.0 out of 5 stars Ken Hom is a genius! 21 Jan 2002
By A Customer
I had never read/used a Ken Hom cook book before but after this one and if the budget allows I think I may buy up his whole collection! I'm a bit of an uncomfortable cook but with a brand new wok in hand and this book in the other, I had no problems.
The recipes and the clear, accurate instructions meant foolproof, delicious meals. As I grew in confidence and started tackling more challenging recipes, I realised that Ken Hom had achieved what so few others before him had and actually made me enjoy cooking and most importantly of all, actually appear like I was good at it!
I would seriously recommend this book to anyone.
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21 of 21 people found the following review helpful
5.0 out of 5 stars New copy needed! 19 Aug 2004
The best praise I can give this book is that it is now the most dog-eared, food-splashed cookbook on my shelf, so often have I used it.
I enjoy cooking and whilst I occasionally like spending 2 hours preparing a meal that I'm going to eat in 15 minutes, most of the time I like to keep preparation and cooking to a minimum and this is where "Hot Wok" comes into its own - most of the recipes take under half an hour from prep to presentation, and very few require complex prep or cooking techniques, most being of the chop & fry variety.
Unlike some Asian cookbooks, "Hot Wok" does not expect you to have access to obscure ingredients and won't have you scouring your local supermarket or Asian grocer for galangal, kaffir lime leaves or tamarind paste - most recipes use common ingredients that you should be able to find at your local market.
Since owning the book I've had a go at most of the dishes within and am yet to be disappointed by any of them. The Thai minced pork with basil is fantastic, the Balinese chicken innovative and surprising, and Hom's Franco-Chinese fusion garlic braised chicken is superb. And having lived in Vietnam for a year, I can confirm that the Vietnamese dishes, particularly the lemon grass chicken, are totally authentic in taste and appearance.
In short, the perfect book for anyone who wants to cook Asian food but has neither the time nor inclination to spend hours hunting down and preparing ingredients, yet who still wishes to create dishes that look good and taste even better.
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9 of 9 people found the following review helpful
By A Customer
Brilliant and tasty recipes that have my mouth watering every time I read this book! Not one to read in bed at night unless you're prepared to get up and make a snack!! Unlike the previous reviewer, I use the full amount of garlic recommended (sometimes more!) and find that in the cooking process the intense aroma and fireiness is mellowed and not at all overwhelming. Particular favourite recipes include Lettuce Wrapped Chicken (Yuk Sun in most Chinese restaurants) and Fish with Rainbow Vegetables. A great book.
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1 of 1 people found the following review helpful
5.0 out of 5 stars This book is wonderful...!! 23 Nov 2005
Love the recipes, so tasty and easy to make, great for entertaining, all my friends love it now too, we're all hooked!!
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1 of 1 people found the following review helpful
5.0 out of 5 stars This book is wonderful!! 22 Nov 2005
Love this book so much, the recipes are fairly simple but so tasty, all my friends are now hooked on Ken Hom!!
A must for anyone wanting to try asian cooking!!
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3 of 4 people found the following review helpful
By A Customer
Very easy to cook recipes. Nice and simple, not over complicated dishes. But he does measure some of the ingredients in a peculiar way eg 2 table spoons of chopped garlic. Excactly how much is that in terms shoppers understand? ie how many cloves? On the subject of cloves, i love garlic but i tend to halve the amount the recipes suggest. Garlic haters beware! It is written to make it a nice read and an easy to follow cook book for the kitchen but it could be made slightly more 'step by step' for ease of use. I particularly like the spicey recipes. You can get most ingredients for most recipes at Waitrose and Tesco. For some things, you need to find a China-town. Not all recipes have photos. Worth buying. Got to go, I am getting hungary!
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5.0 out of 5 stars Hom's Hot Wok 15 April 2014
By elinor
Format:Hardcover|Verified Purchase
Obtained my first copy of this book second hand in a bargain bundle, but I was drawn in by the full page photos and straightforward instructions. Some of our favourites come from this book. Try the Braised Garlic Chicken, and the Stir-Fried Cabbage with Carrots. Have just ordered another copy as I move to a new address and my former flat-mates want to keep the book!
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5.0 out of 5 stars An oldie but a goodie! 5 April 2014
Format:Hardcover|Verified Purchase
My partner has been looking for this book for many years after his old copy went missing. I bought it for him and am very glad I did - with some fantastic, timeless, oriental recipes, I have been well fed ever since!
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Most Recent Customer Reviews
3.0 out of 5 stars It was good value for the money I paid
I must admit I have only used two of the reciptes, out of the book so far, perhaps after New Year, I will try another one or two
Published 3 months ago by Jan McILwraith
5.0 out of 5 stars This is just great
I borrowed a friend's copy, loved several recipes and thought 'why not?' It arrived promptly, in excellent condition and I thought 'why did I not do this sooner? Read more
Published 4 months ago by last gasp rosie
5.0 out of 5 stars Ken Hom's Hot Wok
Bought this for my son for Christmas and he loves it and uses it a lot the recipes are easy to follow
Published 8 months ago by Elizabeth Allanson
5.0 out of 5 stars superb
brilliant selection of recipes which are authentic but still fairly easy - had it a month and already got firm repeat favourites!
Published 11 months ago by Fiona M Miller
5.0 out of 5 stars Great value
Purchased this book to replace a copy I lost a few years ago. Great book even though a bit dated now.
Published 13 months ago by Rich
4.0 out of 5 stars Ken Hom's Hot Wok
I would recommend this book to anyone it is very good I bought the Rosemary Conley Wok from amazon and that was fantastic so I decided to try the Ken Hom's Wok book recipies... Read more
Published on 7 Dec 2011 by angel
5.0 out of 5 stars Cooks up a storm!
This used to be a family favourite cookbook as a young teen growing up and i had completely forgotton about it until i saw it for sale in a charity shop. Read more
Published on 29 July 2011 by Amazon Customer
5.0 out of 5 stars Ken Hom Book
I was very pleased with this book, not only was it in very good condition but it also arrived within a few days.
Thank you.
Published on 7 Oct 2010 by Polska
5.0 out of 5 stars Best Chinese stock recipe I've ever tasted!
This book has the best Chinese stock recipe I have ever tasted in my life and don't just take my word for it. Read more
Published on 27 May 2010 by Mary Queen of Scots
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