Author Statement: Ken Hom
Audience: Trade
Specs: full color throughout, menus, index, conversion tables
Pages: 352
Trim Size: 7 1/2" X 9 3/4" X 7/8"
Language code 1: eng
Publication Date: 20150814
Copyright Year: 2015
Complete Chinese Cookbook
"Hom's style is approachable and fresh. For home cooks in search of authenticity without complication.
--Library Journal
"Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut."
--Publishers Weekly
American-born Ken Hom is the West's most famous Chinese chef. 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.
His straightforward approach makes it easy to prepare delicious and healthy Chinese food for a busy lifestyle. The comprehensive introduction describes China's regional cooking styles, the theory of yin-yang as it applies to food, the essential equipment and ingredients, and Chinese cooking techniques.
The recipes are easy with Hom's clear guidance. They include:
- Appetizers: Dim Sum dumplings, Prawn Crackers, Curried Vegetarian Spring Rolls
- Soups: Hot and Sour Soup, Chinese Cabbage Soup, Sweetcorn Soup with Crabmeat
- Meat: Barbecued Roast Pork, Stir-fried Beef with Ginger, Beijing Braised Lamb
- Poultry: Fragrant Crispy Chicken, Cantonese Pressed Duck, Barbecued Quails
- Fish and Shellfish: Steamed Fish Cantonese Style, Crab Casserole, Sichuan Prawns in Chili Sauce
- Vegetables: Ginger Broccoli, Spicy Spinach Salad, Peppers with Black Beans
- Rice and Noodles: Shanghai Vegetable Rice, Chicken on Crispy Noodles, Braised Noodles with Crabmeat
- Desserts: Sweet Almond Soup, Warm Banana Compote in Plum Wine with Candied Ginger, Egg Custard.
For home chefs Complete Chinese Cookbook is the ideal guide to healthy and delicious Chinese food.
| Bio: | 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. |
| Preface: | Foreword 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. Its vast international trade has had a major impact on Chinese food and created a rush to export their ingredients, making them available at an affordable price as well. There is no better time to cook Chinese than now. I have seen Chinese food go from a culinary and exotic niche to being part of the global table. Its quick cooking methods hold enormous appeal for those who are rushed but want to eat well and in a healthy way. 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. Now, I am just astonished how quickly the Chinese have reclaimed their cuisine, as a rising middle class has clamored for excellence and quality. All this in a short period of thirty years. I am proud to have witnessed in my lifetime this transformation of the country of my ancestors and I revel in its future, which appears brighter than ever. This book contains memories of recipes from my family home, my mother, my village in China, the Chinese restaurant I worked in and the countless Chinese meals I have had. I am only too delighted to share all of this with you. I wish you happy eating and good health. Ken Hom |
| TOC: | Contents
Introduction Ingredients Equipment Techniques Menus and How to Eat Chinese Food
Soups Meat Poultry Fish and Shellfish Vegetables Rice, Noodles and Dough Desserts
Index |
