Book description
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. 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 accessible and easy recipes, demonstrating the amazing
depth of flavour that is only now being fully appreciated in modern
Chinese cuisine.
Set to become a kitchen classic, this all-encompassing cookery book
guides you through the essential cooking 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.
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.
Ken Hom is an internationally regarded authority on Chinese and
Oriental cooking, and has 25 years' experience as a television chef.
He began his culinary career in his uncle's Chicago restaurant at the
age of eleven, before eventually moving on to teach at California's
Culinary Academy. Following a spell studying gastronomy in France, Ken
presented his first TV series in 1984 - Ken Hom's Chinese Cookery
on the BBC.
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. In 2008 he was
awarded an honorary doctorate from Oxford Brookes University for
'outstanding success within the international food world', and in 2009
was awarded an honorary OBE for 'services to the culinary arts' and in
recognition of the social and historical impact of his role in the
UK's adoption of Chinese cuisine. He lives in France.
