Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients

by Ken Hom

Ken Hom has introduced countless cooks to the pleasures of China's cuisine. Now he has compiled the ultimate practical guide to Chinese cooking—a recipe book and reference book in one volume. He begins with a comprehensive guide to more than 80 ingredients regularly used in Chinese cooking, from bamboo shoots to wonton wrappers, with full explanations of how to buy, store, prepare, and preserve them. The recipe section features 100 authentic dishes, including shrimp in hot garlic sauce, fragrant crispy chicken, shredded pork in bean paste, stir-fried silk squash with garlic, and spring onion and ginger noodles. Beautifully enhanced with 100 color photos, Ken Hom's Chinese Kitchen both demonstrates and demystifies the art of Chinese cooking.

Genres: Cookbooks

192 pages, Paperback

First published October 6, 1994

About the author

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

Reviews

[Samantha · Rating 4 out of 5]

I haven't made too many of these recipes, since most are meat oriented, but the dishes without meat are awesome! (especially Lillian's Noodles!!!)

Best of all, though -- the beginning has this shopping guide for Chinese ingredients which I have found invaluable!