Chinese Cookery

click here for more details, find new or used items

Ken Hom

Used from £0.60

Pages: 268 (Hardcover)

ISBN: 0563211067

Pub: BBC Books

Pub date: 1984-10-25

Amazon.co.uk Sales Rank: 140332

Reader Reviews:

The book that got me hooked on Chinese cooking (8/8 people found this helpful)

I couldn't imagine an easier way of getting into Chinese cuisine than this extraordinarily easy to follow book. All the recipes work right the first time. They are the clearest I have ever encountered in any cook book - and the results are by no means banal. My battered copy of this book is one of the most treasured books in the house and even though I much enjoy Ken Hom's other books, this remains the one I most often use.

A simple to follow introduction to Chinese cuisine (5/5 people found this helpful)

I was first introduced to Ken Homs Chinese Cookery as a single man in 1990 and I instantly found that I could master the recipes with ease. What a success this book was and is. The introduction on equipment and ingredients nessitated, for me a trip to London's Soho and China Town to avoid being ripped off at my local supermarket but no complains there! Then stright into the recipies themselves. I think it is true to say that I have yet to find a recipe that has failed to give the desired results. I was able to entertain guests with ease by combining recipes to create a formidable banquette yet at the same time the book could be used to create a quick and easy meal for one from whatever I had to hand.

Ken Hom's style comes through in this book more strongly than any other I have seen since. His enthusiasm for his "native" cuisine is obvious and his childhood reminiscences literally add flavour. In my kitchen at least it is easy to spot the cookery books worthy of a second glance, they are the ones that are battered, dog eared and clearly well used. Ken Homs Chinese Cookery is such a book, I have even resorted to purchasing a new copy in case of disaster. The only thing missing from this book is a good recipe for Crispy "seaweed" which I believe is made from Spring greens and I have yet to manage to make a good bed of soft noodles with crispy edges for Char Sui (fond memories of Le Ho Fook in the 80's). Maybe one day. Despite this an excellent staple for any kitchen whether Chinese becomes your main cuisine, as it did for me or you just need a book for those occasional ideas.

Similar Products

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