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Chinese Technique (Anglais) Broché – avril 1984

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4,8 étoiles sur 5 8 commentaires provenant des USA

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Book by Hom Ken

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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.8 étoiles sur 5 8 commentaires
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The Dawn of Hom 25 février 2016
Par Joel Henderson - Publié sur Amazon.com
Format: Relié Achat vérifié
Before the BBC shows, before the wok line, before leaving leaving for France permanently, there was this book. A fully illustrated (albeit in black and white) guide to cooking traditional chinese food by a young tv producer turned cooking instructor named Ken Hom. Its clearly inspired by another cooking technique book, in this case Jaques Pepin's legendary La Technique, going step by step over basic knife and cooking skills that can be subsequently applied to several other dishes. Wanna know how to velvet? Do decorative vegetable cuts? Bone a whole chicken? This book will show you how. Now considering Ken's cultural background, its no surprise that this is primarily a Cantonese oriented book. There is some Sichuan (spelled correctly!) here and there but you'll mostly be fooling around with various meals powered by oyster sauce and glutinous rice.

More casual chefs may be more swayed towards the later (and far more well known as the book that put him on the map) "Ken Hom's Chinese Cookery" but you really can't go wrong with this one and even though its out of print, you can still get it at bargain prices.
5.0 étoiles sur 5 His best book (?) 21 février 2015
Par Don B. Whipkey - Publié sur Amazon.com
Format: Relié Achat vérifié
Love this book! Lost my first copy so I HAD to get another copy of it. I think this is his best book. Like it a lot.
5.0 étoiles sur 5 Great book for the cooking enthusiast 1 août 2015
Par Araya Tegan - Publié sur Amazon.com
Format: Relié Achat vérifié
Very interesting reading, so glad i got it. Also, great condition as advertised.
4 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Just about perfect 28 mars 2007
Par Moggi - Publié sur Amazon.com
Format: Relié Achat vérifié
Not as glamorous as much of todays stuff but full of terrific information and recipes.

Out of print I beleive so you need to track it down but it is worth it.
5.0 étoiles sur 5 A Classic. Buy it if You can Find It! 5 février 2015
Par Craig Scheiner - Publié sur Amazon.com
Format: Relié
I knew Ken Hom and Willie Kee when they made this cook book. This is an original. It even has BW photos that were cutting edge back in the day. And the photos tell the story. Ken writes how to prepare the meal and Willie shows you with his photos how to do it. It you don't have a Chinese grandma to pass down original family recipes, this is the book for you. This is where you go when you want to know where Asian Fusion cooking originated. Ken has moved on and very successfully, and Willie has passed on, but what this book contains is the bedrock of Chinese cooking. You can work with it no matter your knowledge and skill with this cuisine. There are recipes for delicious meals a novice can prepare, and it reveals the subtle secrets of advanced Chinese cooking when you are proficient enough to appreciate them. No matter your skill level you will find meals you are comfortable to prepare yet you will know there are challenges ahead for you on other pages. Good luck Ken; rest in peace Willie. Your work here in this book will carry on.
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