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Complete Chinese Cookbook [Anglais] [Relié]

Ken Hom


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Description de l'ouvrage

11 août 2011

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. 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 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, 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.

--Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

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Quatrième de couverture

In the Complete Chinese Cookbook, Ken Hom offers the definitive guide to modern Chinese food. With over 250 recipes mixing old favourites, exciting new flavours and a comprehensive guide to ingredients and techniques, this is the ultimate collection from the master of Chinese cooking. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

Biographie de l'auteur

Ken Hom is an internationally regarded authority on Chinese and Oriental cooking, and has 25 years' experience as a television chef. He began his culinary career in his uncle's Chicago restaurant at the age of eleven, before eventually moving on to teach at California's Culinary Academy. Following a spell studying gastronomy in France, Ken presented his first TV series in 1984 - Ken Hom's Chinese Cookery on the BBC.

Since then, he has written over 30 cookery books and presented numerous internationally distributed television series, and has launched a massively successful range of woks and accessories, with over 7 millions woks sold in 59 countries to date. In 2008 he was awarded an honorary doctorate from Oxford Brookes University for 'outstanding success within the international food world', and in 2009 was awarded an honorary OBE for 'services to the culinary arts' and in recognition of the social and historical impact of his role in the UK's adoption of Chinese cuisine. He lives in France.

--Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

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Amazon.com: 4.7 étoiles sur 5  13 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Adventures in cooking 17 février 2012
Par wogan - Publié sur Amazon.com
Format:Relié
Ken Hom has published an excellent cookbook for those who wish to try Chinese cuisine. It is definitely not for beginning cooks, nor those who are impatient in their kitchen preparations; but the instructions are well done and make these dishes very achievable for someone who wishes to create Chinese food.

Included are; appetizers (probably the most difficult preparations), soups, meat, poultry, fish and shellfish, vegetables, rice, noodles and dough and desserts. There are very thorough introductions to the different styles in regional cooking, ingredients and equipment and techniques. What is lacking are diagrams to make some of these preparations easier for a novice, as well as pictures of the finished dishes - there are very few of them. Menus are listed with page numbers of recipes, an index and a conversion chart is included. Recipes have both imperial and metric measurements.

With some patience and persistence a person who has some experience in the kitchen can successfully negotiate these dishes. Our family has really enjoyed many of these recipes such as; tomato egg flower soup, garlic chicken with cucumber, stir fried eggs with tomato, marbled tea eggs ( an old favorite, that I was extremely pleased to see included), fried sesame seed fish and eggplant with sesame sauce - a really marvelous variation on a way to prepare eggplant.

This is a book that those who wish to expand their cooking repertoire or even those who would like to add some very good Chinese recipes to their cookbook shelf would really enjoy.
7 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fantastic cookbook 1 février 2012
Par Jennifer - Publié sur Amazon.com
Format:Relié
I received this as a gift after putting it on my wishlist. I have to say that this is the first cookbook I've owned that everything has turned out fantastically. I've only made 6 things from it so far (only had it a month), but I am definitely looking forward to making many more. Another good thing about it is that you can easily substitute different meats and veggies depending upon what you already have in your fridge. I will be adding some more of his books to my wishlist now.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 I love how Ken approaches cooking! 19 novembre 2013
Par Yuyu - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I am Chinese, so I know what real Chinese food tastes like or how they should taste like. I love how Ken approaches cooking! The techniques are authentic and very well explained. Every dish I have tried to far is delicious.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 great cookbook 9 mars 2013
Par fishman - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
from simple to complex this book awesome. great for simple after work meals or more intense Sunday dinners. Just get it for the hot and sour soup and you will be happy but it has much more.
4 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Good overall Chinese cook book 8 décembre 2012
Par LlamaGuy - Publié sur Amazon.com
Format:Relié|Achat vérifié
This is the first cook book by Ken Hom that I've bought. I haven't got anything to compare it to, but I like it thus far. Several recipes are provided for various food categories such as poultry, beef, pork, seafood, vegetables, & desserts (I may be missing some). From what I've seen, most of the popular recipes are covered, along with several others. Though I've mostly focused on vegetable & tofu recipes thus far, they've all turned out well and I look forward to trying the meats and desserts.

Each recipe also comes with some personal & historical highlights by the author. These are brief, but I've enjoyed them, and they provide an extra bit of authenticity to the food. Pictures are also provided.

My one complaint is that I can't seem to find recipes for some of the sauces.

Overall, a good book to try out Chinese cooking. Wok not included.
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