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Complete Chinese Cookbook: the only comprehensive, all-encompassing guide to Chinese cookery, fronted by much-loved chef Ken Hom
Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. Beautifully illustrated with full colour photography, and popular favourites and new tastes to discover, this is the perfect addition to anyone's kitchen shelf.
'A fantastic collection of recipes... A great investment' -- BBC Olive
'If there's one man who knows about Chinese cooking it's Ken Hom' -- Woman's Way
'This Chinese cracker of a book is all you need to wok and roll' -- You! Magazine
'This is the best Chinese cookbook I own' -- ***** Reader review
'Could this be the only Chinese cookery book you need to own? Quite possibly!' -- ***** Reader review
'Really easy to follow recipes. Delicious' -- ***** Reader review
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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 mouth-watering, accessible and easy 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 cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food (including meat-based and vegetarian recipes), 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 cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.
'A fantastic collection of recipes... A great investment' -- BBC Olive
'If there's one man who knows about Chinese cooking it's Ken Hom' -- Woman's Way
'This Chinese cracker of a book is all you need to wok and roll' -- You! Magazine
'This is the best Chinese cookbook I own' -- ***** Reader review
'Could this be the only Chinese cookery book you need to own? Quite possibly!' -- ***** Reader review
'Really easy to follow recipes. Delicious' -- ***** Reader review
************************************************************************************************
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 mouth-watering, accessible and easy 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 cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food (including meat-based and vegetarian recipes), 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 cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.
352 pages, Kindle Edition
First published January 1, 2001
132 people are currently reading
649 people want to read
About the author
Ken Hom
91 books27 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 - 5 of 5 reviews
December 12, 2018
“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.
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.
March 3, 2013
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.
June 19, 2017
Love chines foods and hope to cook more of them now
December 16, 2020
A very well put together Chinese cookbook. I specially liked the orientation to sauces and flavorings. Highly recommended.
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January 24, 2012definitely borrow from the library again.
Displaying 1 - 5 of 5 reviews