Book description
Ken Hom and Ching-He Huang have transformed the way we cook and eat
Chinese food. In this exciting new cookbook and TV series, they
journey through China on a culinary and cultural odyssey to find the
old, the new and the unexpected.
China's emergence as one of the world's most influential cultures
has ignited our interest in this enigmatic country, but Ken and Ching
also have their own quests to explore. They arrive in Beijing to
explore the influences of the West on traditional Imperial cuisine and
talk to cutting-edge chefs about their take on Peking Duck.
They cook with local families, en route to discover the influence of
Buddhism on vegetarian food and whether the Chinese did actually
invent tortellini in remote Kashgar before travelling to Sichuan
Province, China's gastronomic capital.
But this is more than a culinary journey, this is a homecoming for
Ken and Ching, and they make their own pilgrimages to Guangdong and
Fujian to discover their personal and culinary roots.
Ching admires Ken's experience and knowledge, while Ken respects
Ching's modern influences. Together they bring a unique and
authoritative perspective on Chinese food that will surprise and inform.
Ken Hom was born in Tucson, Arizona after his Cantonese parents
left China after World War II. He is an internationally regarded
authority on Chinese and Oriental cooking, has 28 years' experience as
a television chef and has written over 30 cookery books. In 2008 he
was awarded an honorary doctorate from Oxford Brookes University and
in 2009 was awarded an honorary OBE for 'services to the culinary arts'.
Ching-He Huang was born in Taiwan and is a self-taught and
passionate cook, and an ambassador for easy, healthy Chinese cooking.
Her ancestors emigrated from the Fujian province in China to Taiwan
during the Ming Dynasty. Ching's dynamic approach to modern, healthy
Chinese food has seen her present such series as Chinese Food Made
Easy on BBC2, Ching's Kitchen, Ching's Chinese Food in
Minutes and Easy Chinese in the US, which have been seen
around the world. She has published a number of cookery books,
including the bestselling BBC title Chinese Food Made Easy,
China Modern, Chinese Food in Minutes and Ching's
Fast Food.
