Book description
Ken Hom brings us 100 inspired recipes for stir fries which are
easy-to-follow, delicious dishes designed to appeal to all palates.
With 20 new recipes and 80 favourites from his collection, Ken not
only covers oriental stir fries but includes non-Asian dishes as well,
such as stir-fried fusilli alla carbonara. The cookbook is divided
into chapters on chicken, fish and seafood, beef, pork and vegetable
dishes. There are also sections on techniques for chopping and frying,
how to use a wok and recommendations for oils and sauces.
Stir frying is regarded as a healthy and popular cooking method and
all grocers sell ready-prepared stir-fry vegetables. As one of the
world's greatest authorities on cooking with a wok, Ken shows us that
the versatility and convenience of stir frying never compromises the flavour.
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.
