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Complete Chinese Cookbook

4.28  ·  Rating details ·  85 ratings  ·  4 reviews
Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with ...more
Paperback, North American, 352 pages
Published September 30th 2015 by Firefly Books Ltd. (first published January 1st 2001)
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Mar 03, 2013 rated it it was amazing  ·  review of another edition
I have been wanting a Chinese cookbook for awhile, and this one has been the perfect choice. I got serious about getting the proper ingredients, and I find that pretty much all of the 10 or so dishes I've made so far to have been delicious. In fact, I'm about to go back for my third bowl of hot and sour soup right now.
Kurt Fox
Dec 11, 2018 rated it really liked it  ·  review of another edition
Shelves: cooking
“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.

The introductory chapters provide a brief description and distinction between Southern (Cantonese), Northern, Eastern and Western (Szichuan, Hunan) cooking styles and traditions, and the new modern
Jun 19, 2017 rated it really liked it
Love chines foods and hope to cook more of them now
definitely borrow from the library again.
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Ken Hom (譚榮輝) is an American-born Chinese chef, author and television-show presenter for the BBC.