Complete Chinese Cookbook Hardcover – Aug 11 2011
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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 News.com 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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Top Customer Reviews
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
Most Helpful Customer Reviews on Amazon.com (beta)
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.
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.