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Received the book just over a week ago and have already cooked 4 different meals from this book - I can honestly say I've surprised myself with how good the food I've cooked tastes! I'd seen that Gok's book was currently the best seller in Chinese cookbooks and really considered getting that instead (I've resorted to recording his show to get his versions of Ken's recipes instead). Decided to go for Ken in the end as you get over 200 recipes in his book compared to 70 odd from Gok and just wanted the variety to start of with really. The book has already opened my eyes as to just how easy, healthy and tasty traditional Chinese food is. My boyfriend actually commented that he prefers this food to high street Chinese takeaways. Having said that there are some of the takeaway favourites included in this book such as chow mein, Singapore noodles, sichuan duck and the best recipe for egg fried rice I've ever experienced.
It also has many new and authentic recipes and I'm happily working my through them. Because Hom's home base is the UK, the recipes are a bit bland regarding the use of hot peppers; a few call for sweet bell pepper when I think a Thai chile or jalapeño would be preferable. Other than this easily remedied oversight, this is the most useful book of Chinese cookery I have ever run across.
Books by Ken Hom
After the intro chapters, the book follows familiar format of covering appetizers, soups, meat, poultry, etc. The recipes provide the standard format of an introduction to the dish , a list of ingredients, and then detailed instructions to completing the recipe. Often the list of ingredients has measurements in both English (ounces oz., tablespoons tbsp teaspoons tsp.) and metric scales .
In fact, I'm about to go back for my third bowl of hot and sour soup right now. Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. Beautifully illustrated with full colour photography, and popular favourites and new tastes to discover, this is the perfect addition to anyone's kitchen shelf.
Item specifics
Hom also covers unique-to-Chinese cooking wares and cutting techniques. Since then, he has written over 30 cookery books and presented numerous internationally distributed television series, and has launched a massively successful range of woks and accessories, with over 7 millions woks sold in 59 countries to date. One thing I do not like about this book is that, frequently, no pictures are shown of the finished dishes.
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CHINESE COOKBOOK. Jillian Stewart. Complete & Incredible! 1993
A whole page picture of caramelized walnuts, but no picture of steamed spare ribs with black bean sauce, or tiny pictures of Hom’s arm pouring rice wine into a recipe. I realize that Hom is a famous chef, and it is what might be selling the book, but after the cover and the intro, I would prefer to see the finished dishes rather than Hom prepping vegetables or cooking food. Ken Hom is the author of 50 cookbooks, which are the culmination of a lifetime of experience as a chef, teacher, and host of TV cooking shows. For home chefs Complete Chinese Cookbook is the ideal guide to healthy and delicious Chinese food. This hardback book contains some of my old favourites such as Pork with black Bean sauce, Sichuan Shrimp in Chili Sauces, Mango Chicken, Stir fried cucumbers with Hot Sauce.
“I remember when traveling in China in the early 1980s how disappointed I was at the general level of cooking and how I lamented the lack of attention to quality.” I think that is where this book shines. Ken Hom is trying to call our attention, not just to Chinese food, but QUALITY Chinese food. Every recipe wins in this book, which is a thoughtful insight into the taste of China. A must have for any food lover who wants to travel through the medium of taste.
Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China. Estimated delivery dates - opens in a new window or tab include seller's handling time, origin ZIP Code, destination ZIP Code and time of acceptance and will depend on shipping service selected and receipt of cleared payment. Delivery times may vary, especially during peak periods. Delivery time is estimated using our proprietary method which is based on the buyer's proximity to the item location, the shipping service selected, the seller's shipping history, and other factors. American-born Ken Hom is the West's most famous Chinese chef.
This has only occurred once to me and a simple search on google told me how to prepare the food - not rocket science really. Also there's a comprehensive section at the beginning of the book that explains a lot more about the history of Chinese food, ingredients and cooking methods if people bother to read that - definitely recommend it. Set to become a kitchen classic, this all-encompassing work guides you through the essential techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals.
There’s a very useful intro to ingredients and explanation of wok cooking, steaming, braising etc. Plus a basics list of ingredients, I believe most available easily from supermarket or Chinese supermarket. For home cooks in search of authenticity without complication. "Hom's style is approachable and fresh. For home cooks in search of authenticity without complication.
I loved the exciting spices and flavours of Chinese food, experienced via restaurants and take always. I soon realised that a Cantonese restaurant differed from a Peking restaurant. Totally different flavours and some different cooking styles. When I first began teaching Chinese cooking over forty years ago, I never imagined it would become as popular worldwide as it is today. Nor would I have dreamed in a million years that China would arise from its turbulent past of social and political turmoil to take its rightful place in the world. Today, you cannot read a newspaper or magazine without seeing several articles every day on China.
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. Need more photosphotos and photos of the dishes that features.Cause if you cant see what is suppose to look like after you cook it than how ... Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut.
