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Ken Hom's Illustrated Chinese Cookery [Hardcover]

Ken Hom , Graham Kirk
4.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

21 Oct 1993
This is a new edition of Ken Hom's 1984 publication, which has been revised and enlarged to reflect the healthier eating habits of the 1990s and the changes which have occurred in Chinese cookery in recent years. There has been a huge revival in China itself where, with reform in the techniques of agriculture as well as food production, ingredients formerly in short supply are now abundant. Famous regional dishes which once verged on extinction have reappeared on menus, new wealth has led to a revival in restaurant dining, and street food has rallied as entrepreneurs seek to exploit their grandmothers' recipes. A second significant event has been the emergence "Hong Kong cuisine", a lighter, more modern style which is influencing Chinese cuisine throughout the world, with new techniques and ingredients. To the many people who now cook Chinese on a regular basis, it has become as familiar as fish and chips, and the book offers a range of revised and new recipes.

Product details

  • Hardcover: 248 pages
  • Publisher: BBC Books; 2nd Revised edition edition (21 Oct 1993)
  • Language: English
  • ISBN-10: 0563360984
  • ISBN-13: 978-0563360988
  • Product Dimensions: 26 x 19.4 x 2.8 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,035,786 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.

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Most Helpful Customer Reviews
6 of 6 people found the following review helpful
4.0 out of 5 stars Traditional Chinese recipes and techniques 2 Oct 2003
Of all cuisines, Chinese is the most difficult to master. It has evolved over a 4,000 year period incorporating influences from the vast and various regions of China, involving myriads of ingredients and the world's most varied range of techniques often simple, sometimes complex.
Ken Hom's Illustrated Chinese Cookery book is a comprehensive collection of dishes from most regional schools such as Cantonese, Fukien, Szechuan and Beijing. In addition he describes ingredients, equipment and techniques used to ensure that your cooking is traditional and authentic.
Essential to every cookbook is the ability to easily recreate the dish as the author intended. For the many dishes I tried most worked out deliciously. It's a great addition to any serious cook's kitchen collection.
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