- Paperback: 224 pages
- Publisher: BBC Books; New edition edition (7 Nov 1998)
- Language English
- ISBN-10: 0563384689
- ISBN-13: 978-0563384687
- Product Dimensions: 26.8 x 19.2 x 1.6 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (11 customer reviews)
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Amazon Bestsellers Rank:
317,964 in Books (See Top 100 in Books)
- #23 in Books > Food & Drink > Food Writers > Ken Hom
- #74 in Books > Food & Drink > National & International Cookery > Chinese
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More About the Author
Product Description
Amazon.co.uk 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
Product Description
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.
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Most Helpful Customer Reviews
38 of 38 people found the following review helpful:
5.0 out of 5 stars
Ken Hom is a genius!,
By A Customer
This review is from: Ken Hom's Hot Wok: Over 150 One-pan Wonders (Paperback)
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.
21 of 21 people found the following review helpful:
5.0 out of 5 stars
New copy needed!,
By Thirsty Dog (Vietnam) - See all my reviews
This review is from: Ken Hom's Hot Wok: Over 150 One-pan Wonders (Paperback)
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.
9 of 9 people found the following review helpful:
5.0 out of 5 stars
Easy to follow recipes for casual and formal dining,
By A Customer
This review is from: Ken Hom's Hot Wok: Over 150 One-pan Wonders (Hardcover)
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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