Chinese Cookery

by Ken Hom

Chinese Cookery is Ken Hom's timeless collection of over 150 recipes. These classic dishes have been passed down from generation to generation and follow the Chinese rules of balance to ensure a harmony of colour, texture, aroma and flavour.

Recipes include old favourites such as Cashew Chicken, and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken. Although Ken emphasises the need for authentic ingredients and good cooking technique, these are everyday recipes - simply written and easy-to-follow, and they are all infused with Ken Hom's infectious enthusiasm for the cuisine plus helpful tips for the home cook.

Packed with indispensable information on ingredients, equipment and preparation techniques, Chinese Cookery is beautiful, authentic and clear, and remains one of the most popular and inspirational Chinese cookbooks ever published.

Ken Hom is the world's greatest authority on Oriental cuisine and Chinese Cookery has sold over 1 million copies since it was first published.

Genres: Cookbooks, Food, Cooking, China

268 pages, Hardcover

First published October 25, 1984

About the author

Ken Hom (譚榮輝) is an American-born Chinese chef, author and television-show presenter for the BBC.

Reviews

[Nikki · Rating 3 out of 5]

Realizing after I bought a new wok that I didn't actually own a Chinese cookbook, I sent for this one. However, I haven't made anything from it yet and am not sure I will. I thought that because he had a TV show at one time, the recipes would be a little simpler than they are. I may have to get a Time-Life Foods of the World "The Cooking of China," which I recall having recipes that were easier to make.

[Adam · Rating 5 out of 5]

My well-thumbed, soya sauce stained copy of Ken Hom's excellent cookbook is dated 1988, it being a reprint of the paperback edition first published 3 years earlier.

You can't go wrong with any of the recipes if you follow Hom's simple instructions obediently. With little effort you will be serving dishes at home which you thought that you could only eat in good Chinese restaurants.

This is a gem of a cookbook.

[Liquidlasagna · Rating 5 out of 5]

268 pages

From one of the world's greatest authorities on Chinese cooking.
Craig Claiborne

---

Amazone

Easy and tasty
8/10

This is the original edition of Chinese cookery. It's great for cooking classic chinese restaurant favourites like sweet & sour pork. The recipes are simple and easy to follow and the results are quite delicious. Measurements are by volume more than weight.

Good for entry level cooks. Most ingredients are easy to find too.

The more experienced chinese cook will find it too basic and old-fashioned however so beware if you are not familiar with chinese food from the 70s and 80s.

Johnny

---

Chinese magic
10/10

Ken Hom has written the best guide to Chinese cooking since Kenneth Lo did his ground breaking book in Penguin. It is very easy to follow and I have given copies to several relatives who find, like me, that the simple explanations and the reliable recipes, with guidance as to the procedure to be followed, are foolproof.

Hotrock

---

Best Chinese Cookbook Ever
10/10

I first purchased this book back in 1988. Over time, the pages got torn up, covered with hot oil, and splattered with sauce, so when I saw it on Amazon, I decided to replace it. I have a number of '1000 recipe; cookbooks, but I have made more great dishes out of this one than any other cookbook I own. I'll take better care of it this time.

Guy de Boston

[Charlie · Rating 4 out of 5]

This is kind of fascinating from a social history point of view because it basically introduced Chinese cookery to the British, and there's a whole (useful!) opening section on Chinese ingredients, cooking techniques and even on woks and other equipment (and a list of mail order sources at the end!). None of that would be required for modern books on Chinese cuisine, largely because of Ken Hom and this book in particular.

Lots of good, clear recipes and guidance for a beginner.

[Ietrio · Rating 5 out of 5]

Excellent cooking advice in a concise form that is well structured.

[Matt Smith · Rating 5 out of 5]

If you want to learn how to cook authentic Chinese food, then read this book. I’ve had my copy for over 30 years and it’s still my go to.