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Complete Chinese Cookbook [Hardcover]

Ken Hom
5.0 out of 5 stars  See all reviews (1 customer review)
List Price: CDN$ 35.00
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Book Description

Aug. 11 2011

A guide to making easy and delicious Chinese food for today's busy lifestyle.

Ken Hom is arguably the West's most famous Chinese chef. Hailed as the man who transformed wok cooking into an art form, he has introduced Chinese cuisine to the tables of royalty, world leaders and countless celebrities. This book is the culmination of a lifetime of experience as a chef, teacher and the host of five hit TV cooking shows.

Complete Chinese Cookbook opens with a comprehensive introduction to Chinese cuisine. It describes China's regional styles of cooking, the theory of yin-yang as it applies to food, essential equipment and ingredients, and Chinese cooking techniques.

The recipes are organized by food type and include:

  • Appetizers, such as dim sum dumplings, prawn crackers, curried vegetarian spring rolls
  • Soups, such as hot and sour soup, corn soup with crabmeat, tomato eggflower soup
  • Meats, such as barbecued roast pork, stir-fried beef with ginger, Beijing braised lamb
  • Poultry, such as cashew chicken, Cantonese pressed duck, barbecued quail
  • Fish and shellfish, such as crispy fish roll, Szechwan shrimp in chili sauce
  • Vegetables, such as ginger broccoli, stir-fried Chinese greens
  • Rice and noodles, such as egg fried rice, chicken on crispy noodles
  • Desserts, such as sweet almond soup, egg custard, walnut cookies.

Chinese food is low in fat and heavy on fresh vegetables. Cooking it is quick and clean-up is a breeze. Complete Chinese Cookbook is the ideal guide to the world of healthy and delicious Chinese food.

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Chef Ken Horn provides mostly dishes popular in the West...along with a smaller number of dishes popular in Hong Kong...for the more adventurous. The recipes are authentic and simple ... for the most part they call for fresh ingredients, simple techniques, and just a few Chinese staples. (Kate Thornberry Austin Chronicle 2011-09-12)

Chef Ken Horn, one of the world's top authorities on Chinese cuisine, makes it easy for home cooks to try their hand at healthy, fast Far Eastern recipes. (Boston Herald 2011-09-21)

For the Chinese cuisine devotee intent on adding a resource to exploring regional classics from the ancient cuisine, Ken Hom, chef and cooking show host, has assembled reworked old favorites and new standards in Complete Chinese Cookbook. Hom's recipes ably balance authenticity against practicality for Western cooks, with Szechuan, Hunan and Cantonese preparations among the mix. (Buffalo 2011-11-23)

There is no shortage of Chinese cookbooks for the home cook...however, Hom's style is approachable and fresh. For home cooks in search of authenticity without complication. (Rosemarie Lewis Library Journal Xpress Reviews 2011-10-18)

Encapsulating the vast world of Chinese cookery in a single volume is no easy feat but this book from a veteran author and TV host provides a solid introduction in 250 recipes. Hom begins with a brief but useful overview surveying the differences between the Cantonese, Peking, Eastern and Sichuan culinary traditions, along with their signature dishes and techniques... Recipes cover a wide swath of regional specialties, including Horn's own family favorites and more contemporary Hong Kong dishes. Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut. (Publishers Weekly 2011-09-19)

Whether you want to master the art of steamed buns or whip up sweet and crunchy cashew chicken, cookbook writer Ken Horn, best known as one of the hosts of the PBS series 'Great Food' will guide you through it handily. This full colour Chinese culinary romp uses easy preparations and accessible ingredients. (Canadian House and Home 2011-12-31)

Food aficionados will delight in poring over Ken Hom's Complete Chinese Cookbook, which is comprehensive yet accessible. (Canadian Jewish News 2012-01-05)

About the Author

Ken Hom was raised in Chicago, Illinois, where he learned to cook in his uncle's Chinese restaurant. He is the author of 28 cookbooks and has a range of exclusive wok cookware.

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Most helpful customer reviews
5.0 out of 5 stars Ken does it again Jan. 18 2013
By Scottie
Format:Hardcover|Verified Purchase
Ken Homs first Chinese Cookery book has become my bible and once supplemented with the quick meals version he brought out some time later I felt I needed no other. In fact I have a second copy of the original book as mine is now so covered in light soy sauce I felt I needed a bookcase version as a back up. However finding myself without my books for a while I felt the need to purchase another Chines cookery book and having researched the choices have again turned to Ken Hom.

This hardback book contains some of my old favourites such as Pork with black Bean sauce, Sichuan Shrimp (prawns) in Chili Sauces, Mango Chicken, Stir fried cucumbers with Hot Sauce. It also has many new and authentic recipes and I'm happily working my through them.

Written in an easy to follow manner with clear and concise descriptions of method and ingredients this version is clearly aimed at a North American market and will need some understanding or snow peas cups and other such Americanisms but it is still an outstanding book dedicated to authentic Chines cooking occasionally with a western twist but never westernised.

Not only a fine recipe book but a good introduction to Chinese methods and utensils. In addition this is a beautifully produced version (published in Canada and the USA by Firefly Books) with high quality stock and a good binding. Colour reproduction is also excellent although some illustrations are untitled and one or two do not seem to appear alongside the relevant recipe so leading to potential confusion for the novice. Nevertheless a great book and HIGHLY recommended
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Most Helpful Customer Reviews on (beta) 4.7 out of 5 stars  13 reviews
8 of 8 people found the following review helpful
5.0 out of 5 stars Adventures in cooking Feb. 17 2012
By wogan - Published on
Ken Hom has published an excellent cookbook for those who wish to try Chinese cuisine. It is definitely not for beginning cooks, nor those who are impatient in their kitchen preparations; but the instructions are well done and make these dishes very achievable for someone who wishes to create Chinese food.

Included are; appetizers (probably the most difficult preparations), soups, meat, poultry, fish and shellfish, vegetables, rice, noodles and dough and desserts. There are very thorough introductions to the different styles in regional cooking, ingredients and equipment and techniques. What is lacking are diagrams to make some of these preparations easier for a novice, as well as pictures of the finished dishes - there are very few of them. Menus are listed with page numbers of recipes, an index and a conversion chart is included. Recipes have both imperial and metric measurements.

With some patience and persistence a person who has some experience in the kitchen can successfully negotiate these dishes. Our family has really enjoyed many of these recipes such as; tomato egg flower soup, garlic chicken with cucumber, stir fried eggs with tomato, marbled tea eggs ( an old favorite, that I was extremely pleased to see included), fried sesame seed fish and eggplant with sesame sauce - a really marvelous variation on a way to prepare eggplant.

This is a book that those who wish to expand their cooking repertoire or even those who would like to add some very good Chinese recipes to their cookbook shelf would really enjoy.
7 of 8 people found the following review helpful
5.0 out of 5 stars Fantastic cookbook Feb. 1 2012
By Jennifer - Published on
I received this as a gift after putting it on my wishlist. I have to say that this is the first cookbook I've owned that everything has turned out fantastically. I've only made 6 things from it so far (only had it a month), but I am definitely looking forward to making many more. Another good thing about it is that you can easily substitute different meats and veggies depending upon what you already have in your fridge. I will be adding some more of his books to my wishlist now.
3 of 3 people found the following review helpful
5.0 out of 5 stars I love how Ken approaches cooking! Nov. 19 2013
By Yuyu - Published on
Format:Kindle Edition|Verified Purchase
I am Chinese, so I know what real Chinese food tastes like or how they should taste like. I love how Ken approaches cooking! The techniques are authentic and very well explained. Every dish I have tried to far is delicious.
2 of 2 people found the following review helpful
5.0 out of 5 stars great cookbook March 9 2013
By fishman - Published on
Format:Kindle Edition|Verified Purchase
from simple to complex this book awesome. great for simple after work meals or more intense Sunday dinners. Just get it for the hot and sour soup and you will be happy but it has much more.
4 of 5 people found the following review helpful
5.0 out of 5 stars Good overall Chinese cook book Dec 7 2012
By LlamaGuy - Published on
Format:Hardcover|Verified Purchase
This is the first cook book by Ken Hom that I've bought. I haven't got anything to compare it to, but I like it thus far. Several recipes are provided for various food categories such as poultry, beef, pork, seafood, vegetables, & desserts (I may be missing some). From what I've seen, most of the popular recipes are covered, along with several others. Though I've mostly focused on vegetable & tofu recipes thus far, they've all turned out well and I look forward to trying the meats and desserts.

Each recipe also comes with some personal & historical highlights by the author. These are brief, but I've enjoyed them, and they provide an extra bit of authenticity to the food. Pictures are also provided.

My one complaint is that I can't seem to find recipes for some of the sauces.

Overall, a good book to try out Chinese cooking. Wok not included.
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