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Complete Chinese Cookbook

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Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook 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 accessi Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook 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-to-follow 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 work guides you through the essential 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 new package - published in time for Chinese New Year - he brings together all of his expertise to offer the ultimate guide to the flavours of China.


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Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook 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 accessi Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook 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-to-follow 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 work guides you through the essential 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 new package - published in time for Chinese New Year - he brings together all of his expertise to offer the ultimate guide to the flavours of China.

30 review for Complete Chinese Cookbook

  1. 5 out of 5

    Liberty

    I have been wanting a Chinese cookbook for awhile, and this one has been the perfect choice. I got serious about getting the proper ingredients, and I find that pretty much all of the 10 or so dishes I've made so far to have been delicious. In fact, I'm about to go back for my third bowl of hot and sour soup right now.

  2. 5 out of 5

    Kurt Fox

    “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.” I think that is where this book shines. Ken Hom is trying to call our attention, not just to Chinese food, but QUALITY Chinese food. The introductory chapters provide a brief description and distinction between Southern (Cantonese), Northern, Eastern and Western (Szichuan, Hunan) cooking styles and traditions, and the new modern Chines “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.” I think that is where this book shines. Ken Hom is trying to call our attention, not just to Chinese food, but QUALITY Chinese food. The introductory chapters provide a brief description and distinction between Southern (Cantonese), Northern, Eastern and Western (Szichuan, Hunan) cooking styles and traditions, and the new modern Chinese cooking. A brief intro is given to the basic ingredients not normally found on American pantry shelves, along with tips on how to find the best flavor in some of them (i.e. whole bamboo shoots instead of pre-cut). The descriptions of noodles and rice with differences and instructions is helpful to a beginner who does not know the difference between Egg noodles, wheat noodles and rice noodles. Hom also covers unique-to-Chinese (or Asian) cooking wares and cutting techniques. One nit: He says he no longer eats shark’s fin for sharks are being killed and endangered for their fins. Yet, it is okay to cook bird’s nest, when the nesting birds and the next generation of the birds are put in jeopardy. If you are not aware, check out videos of what it takes to gather the nests; it also puts the human gatherer in life-threatening jeopardy trying to use ladders in slimy, uneven, rocky footing to gather nests from the ceilings of caves, all so some rich person can have a rare ‘delicacy’. Might as well add rhino horns to the soup, too. After the intro chapters, the book follows familiar format of covering appetizers, soups, meat, poultry, etc. The recipes provide the standard format of an introduction to the dish (often the traditional locale and other trivia), a list of ingredients, and then detailed instructions to completing the recipe. Often the list of ingredients has measurements in both English (ounces oz., tablespoons tbsp teaspoons tsp.) and metric scales (ml). It is here that you will find what you do or do not have on your pantry shelf. One thing I do not like about this book is that, frequently, no pictures are shown of the finished dishes. A whole page picture of caramelized walnuts, but no picture of steamed spare ribs with black bean sauce, or tiny pictures of Hom’s arm pouring rice wine into a recipe. I realize that Hom is a famous chef, and it is what might be selling the book, but after the cover and the intro, I would prefer to see the finished dishes rather than Hom prepping vegetables or cooking food.

  3. 4 out of 5

    Ann

    Love chines foods and hope to cook more of them now

  4. 5 out of 5

    Dana

    definitely borrow from the library again.

  5. 5 out of 5

    Lesley

  6. 4 out of 5

    Tspillman

  7. 5 out of 5

    Derek Rowe

  8. 5 out of 5

    Gerald

  9. 4 out of 5

    Cal Desmond-Pearson

  10. 5 out of 5

    Alicia Brash

  11. 5 out of 5

    Miss Isobel N V Sennett

  12. 5 out of 5

    Ronald L. Nelson II

  13. 5 out of 5

    Ed Juba

  14. 4 out of 5

    Otterkat

  15. 5 out of 5

    Sherry Hoffmann

  16. 5 out of 5

    Iain Hoey

  17. 5 out of 5

    Padfootprong

  18. 5 out of 5

    Arjun Nair

  19. 4 out of 5

    Christopher Spalding

  20. 4 out of 5

    Faheim Rehman

  21. 5 out of 5

    Treacy

  22. 4 out of 5

    Cecilia Dunbar Hernandez

  23. 4 out of 5

    goei.shimon

  24. 4 out of 5

    Laurence Cox

  25. 4 out of 5

    Paul Morris

  26. 4 out of 5

    Jack Moodie

  27. 4 out of 5

    Liza

  28. 4 out of 5

    Diane

  29. 4 out of 5

    Dakota Schneider

  30. 4 out of 5

    Jo

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