Ken Hom s Foolproof Chinese Cookery

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

Ideal for the beginner, and a compilation for more experienced Chinese food cooks - A step-by-step compilation of 40 favourite Chinese recipes, which may already appear in an established collection but are simply given the `Ken Hom je ne sais quoi tweak in this book. Further enhanced by illustrations of the entire process of preparation - plus the finished dish - makes this book one of the best on the subject and an `Amazon Reviewer favourite.`My knowledge and love of Chinese cookery came from watching and 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 have 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. The cliché about pictures being worth a thousand words is more valid than ever........Traditional cooking equipment is not essential for the preparation of Chinese food but in some cases will make it very much easier. These implements have been tested through many centuries of use. Once you become familiar with woks and clay pots, for example, you will have entered the culinary world of China. 128 shiny high quality pages, split over 4 main chapters:-Soups and StartersFish and ShellfishMeat and PoultryVegetable and Side Dishesplus an introduction, an `Ingredients and Equipment section, Conversion Tables, a Menu section , which includes putting together a Chinese meal and suggestions for a variety of occasions, including a romantic dinner for two, and a full index.A taste of the recipes within:-Classic Chinese Chicken StockCrispy `Seaweed Sesame Prawn ToastCrispy Fried WontonsSpring RollsSteamed Cantonese-style FishSweet and Sour PrawnsSteamed Fresh OystersStir-fried Pork with Spring OnionsStir-fried Beef with Oyster SauceClassic Lemon ChickenPeking DuckStir-fried Mixed VegetablesChinese PancakesPerfect Steamed RiceChow MeinSingapore Noodles

Excellent, Easy and Elegant Chinese Recipes - Ken Hom has done it again with this latest book of literally foolproof Chinese recipes. Handsomely illustrated with clear and relevant photos, the book gives even the relative newcomer a flying start to fantastic Chinese cooking. Hom also gives hints about how to REALISTICALLY (and that s the key) incorporate Eastern cooking utensils and practices into the Western kitchen. For example, there are several pages worth of description of spices and ingredients written specifically for those of us wanting the taste but not finding ourselves living in Beijing or Hong Kong, for example. Hom also discusses some of the utensils one might want to buy but does not necessarily need to: type of wok, rice steamer, etc. Unlike some other celebrity chefs, Ken Hom does not assume you re going to spend thousands of pounds just to get started! The recipes themselves are easy-to-follow and simple. The Spicy Chicen with Peanuts takes all of about 5 minutes to prepare and is sublime. The Braised Sichuan-Style Bean Curd is equally delicious. Ditto the recipe for stir-fried bok choi with pine nuts. A highly recommended addition to any kitchen bookshelf. Easy and very impressive.