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5.0 out of 5 stars
Ken Hom does it again, Oct 10 2001
Ken Hom was born in USA of Chinese parents. He is, quite rightly, regarded as one of the world's leading authorities on Chinese cooking. Living now, in France, Ken Hom has written extensively, describing his recipes and techniques. In Travels with a Hot Wok, he presents 160 recipes with a unique blend of West and East - easy to prepare dishes from around the world, as presented on his BBC television series.But more than just a collection of recipes, Travels with a Hot Wok covers equipment, ingredients, cooking techniques, and basic cooking knowledge. Of utmost importance, the 'equipment' section includes how to choose a wok, what size is best, how to season it and clean it. His recipes are divided into eight sections that cover appetizers, soups, fish and shellfish, meat, poultry, vegetables, rice noodles and pasta, and finally even desserts (yes, you can prepare some amazing desserts in a wok). And what a mouth-watering selection of recipes they are. Though Ken Hom obviously uses ingredients that are adventurous, they are all readily available at good Asian supermarkets or delicatesans, so there's no need to fear that the basic ingredients are hard to get. If you've never ventured into wok cooking, now's your chance. The amazing mixture of flavours and taste represent a whole new world, and who better to present them and explain them than the Master himself. You'll be surprising your guests in no time at all, and, once used, you'll never fear a wok again.
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