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Exploring China: A Culinary Adventure: 100 Recipes from Our Journey
Ken and Ching cook their way across China to create a definitive, modern classic of a cookbook on the world's most popular cuisine.
Ken and Ching have transformed the way we cook and eat Chinese food. In this exciting new book, 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 and Ching have transformed the way we cook and eat Chinese food. In this exciting new book, 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.
272 pages, Hardcover
First published January 1, 2012
About the author
Ken Hom
99 books28 followersKen Hom (譚榮輝) is an American-born Chinese chef, author and television-show presenter for the BBC.
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Displaying 1 - 3 of 3 reviews
March 21, 2017
Interesting for the large list of duck recipes.
June 3, 2017
Good recipes. The sections discussing each region of China are interesting, although those attributed to Huang can be irritatingly naive. At one point she describes Uighur people as not looking at all Chinese - I wonder how she would feel if told she didn't look at all American?
July 31, 2021
It was quite a good cooking book. I read most of it. Some of the recipes are quite nice, although I haven’t actually tried any unless you count adapting one of them to how you Chinese cook food! I took quite a while to read this book as I have been reading other books, physical and on line too!!
Displaying 1 - 3 of 3 reviews