Ken Hom's Chinese Cookery

by Ken Hom

This large-format companion volume to the PBS television series presents the acclaimed Chinese chef's expert recipes and instructions

Genres: Cookbooks, Cooking, Food, Reference, China

191 pages, Paperback

First published October 25, 1984

About the author

Ken Hom (譚榮輝) is an American-born Chinese chef, author and television-show presenter for the BBC.

Reviews

[Nikki · Rating 3 out of 5]

Realizing after I bought a new wok that I didn't actually own a Chinese cookbook, I sent for this one. However, I haven't made anything from it yet and am not sure I will. I thought that because he had a TV show at one time, the recipes would be a little simpler than they are. I may have to get a Time-Life Foods of the World "The Cooking of China," which I recall having recipes that were easier to make.

[Adam · Rating 5 out of 5]

My well-thumbed, soya sauce stained copy of Ken Hom's excellent cookbook is dated 1988, it being a reprint of the paperback edition first published 3 years earlier.

You can't go wrong with any of the recipes if you follow Hom's simple instructions obediently. With little effort you will be serving dishes at home which you thought that you could only eat in good Chinese restaurants.

This is a gem of a cookbook.

[Liquidlasagna · Rating 5 out of 5]

268 pages

From one of the world's greatest authorities on Chinese cooking.
Craig Claiborne

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Amazone

Easy and tasty
8/10

This is the original edition of Chinese cookery. It's great for cooking classic chinese restaurant favourites like sweet & sour pork. The recipes are simple and easy to follow and the results are quite delicious. Measurements are by volume more than weight.

Good for entry level cooks. Most ingredients are easy to find too.

The more experienced chinese cook will find it too basic and old-fashioned however so beware if you are not familiar with chinese food from the 70s and 80s.

Johnny

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Chinese magic
10/10

Ken Hom has written the best guide to Chinese cooking since Kenneth Lo did his ground breaking book in Penguin. It is very easy to follow and I have given copies to several relatives who find, like me, that the simple explanations and the reliable recipes, with guidance as to the procedure to be followed, are foolproof.

Hotrock

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Best Chinese Cookbook Ever
10/10

I first purchased this book back in 1988. Over time, the pages got torn up, covered with hot oil, and splattered with sauce, so when I saw it on Amazon, I decided to replace it. I have a number of '1000 recipe; cookbooks, but I have made more great dishes out of this one than any other cookbook I own. I'll take better care of it this time.

Guy de Boston

[Charlie · Rating 4 out of 5]

This is kind of fascinating from a social history point of view because it basically introduced Chinese cookery to the British, and there's a whole (useful!) opening section on Chinese ingredients, cooking techniques and even on woks and other equipment (and a list of mail order sources at the end!). None of that would be required for modern books on Chinese cuisine, largely because of Ken Hom and this book in particular.

Lots of good, clear recipes and guidance for a beginner.

[Ietrio · Rating 5 out of 5]

Excellent cooking advice in a concise form that is well structured.

[Matt Smith · Rating 5 out of 5]

If you want to learn how to cook authentic Chinese food, then read this book. I’ve had my copy for over 30 years and it’s still my go to.