Free PDF Complete Chinese Cookbook, by Ken Hom
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Complete Chinese Cookbook, by Ken Hom
Free PDF Complete Chinese Cookbook, by Ken Hom
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Review
[Review of hardcover edition:] Chef Ken Horn provides mostly dishes popular in the West...along with a smaller number of dishes popular in Hong Kong...for the more adventurous. The recipes are authentic and simple ... for the most part they call for fresh ingredients, simple techniques, and just a few Chinese staples. (Kate Thornberry Austin Chronicle 2011-09-12)[Review of hardcover edition:] Chef Ken Horn, one of the world's top authorities on Chinese cuisine, makes it easy for home cooks to try their hand at healthy, fast Far Eastern recipes. (Boston Herald 2011-09-21)[Review of hardcover edition:] For the Chinese cuisine devotee intent on adding a resource to exploring regional classics from the ancient cuisine, Ken Hom, chef and cooking show host, has assembled reworked old favorites and new standards in Complete Chinese Cookbook. Hom's recipes ably balance authenticity against practicality for Western cooks, with Szechuan, Hunan and Cantonese preparations among the mix. (Buffalo News.com 2011-11-23)[Review of hardcover edition:] Whether you want to master the art of steamed buns or whip up sweet and crunchy cashew chicken, cookbook writer Ken Horn, best known as one of the hosts of the PBS series 'Great Food' will guide you through it handily. This full colour Chinese culinary romp uses easy preparations and accessible ingredients. (Canadian House and Home 2011-12-31)[Review of hardcover edition:] Food aficionados will delight in poring over Ken Hom's Complete Chinese Cookbook, which is comprehensive yet accessible. (Canadian Jewish News 2012-01-05)[Review of hardcover edition:] There is no shortage of Chinese cookbooks for the home cook...however, Hom's style is approachable and fresh. For home cooks in search of authenticity without complication. (Rosemarie Lewis Library Journal Xpress Reviews 2011-10-18)[Review of hardcover edition:] Encapsulating the vast world of Chinese cookery in a single volume is no easy feat but this book from a veteran author and TV host provides a solid introduction in 250 recipes. Hom begins with a brief but useful overview surveying the differences between the Cantonese, Peking, Eastern and Sichuan culinary traditions, along with their signature dishes and techniques... Recipes cover a wide swath of regional specialties, including Horn's own family favorites and more contemporary Hong Kong dishes. Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut. (Publishers Weekly 2011-09-19)
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About the Author
Ken Hom is the author of 50 cookbooks, which are the culmination of a lifetime of experience as a chef, teacher, and host of TV cooking shows.
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Product details
Paperback: 352 pages
Publisher: Firefly Books; Reprint edition (August 14, 2015)
Language: English
ISBN-10: 1770855831
ISBN-13: 978-1770855830
Product Dimensions:
7.5 x 0.9 x 9.8 inches
Shipping Weight: 12.6 ounces (View shipping rates and policies)
Average Customer Review:
3.5 out of 5 stars
4 customer reviews
Amazon Best Sellers Rank:
#505,146 in Books (See Top 100 in Books)
As I wrote in the title, Ken Hom's Complete Chinese Cookbook Only Uses A Few Simple Ingredients (copied and pasted, too lazy to retype it even though as I type now, I realize that this is taking longer than if I were to type it by hand without the capitalization, help stop me)So if you were to glance at a few pages of this book, you'll start to notice a lot of the recipes call for the same thing. You'll notice, "huh, this one, and I swear, 50% of the other ones I looked at need: dark soy sauce, light soy sauce, and xiaoxing wine (or dry/sherry wine)." So, with that being said, you might feel like you've been cheated, and say "Hey why does everything contain these condiments?" Well, if you're a pessimist, I just saved you some money, because that's all you actually need*. (You'll probably also need garlic, ginger, green onion/scallions, and sesame oil) On the other hand, you could see this more like a technique book, as in, this is how you would make it, rather than why does everything sound like it'll taste the same. I'd rate the book maybe a 3 or 3.5, but he responds on twitter, so that's a either a sign that he's a nice guy towards his fans, or he knows how to work customer service.
Awful. Just awful. Too many unappetizing recipes. Go back to Martin Yan.
many classic Chinese dishes, made three this weekend, all were good.
Amazing. All recipe are great that we tried. Still got more to try.
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