Book description
A follow-up to Ken Hom's popular stir-fries book, 100 Weeknight
Chinese Suppers offers Ken's favourite quick and simple Chinese
recipes, perfect for a cosy after-work meal.
From stews and curries to easy stir fries and healthy steamed and
braised dishes, there are also some great light bites and easy
entertaining recipes.
Ken Hom is the nation's favourite Chinese chef and these recipes
will turn you from the take away to the wok.
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. His latest cookbook, The Complete
Chinese Cookbook is published in January 2011
