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Ken Hom spent his whole life on good cooking, traditional cooking inside this book come from China & Hong Kong. Cooking techniques evolve deep-frying, braising, stir-fry & steaming. I personally enjoyed looking at book for the first experience by Ken Hom. Ham and zucchini soup page 64, Duddhist casserole page 155, pork and chicken stock page 61, stri-fry ground pork page 74, spicy chicken with peanuts page 97, stir fry fish and peas page 123, corn soup with crabmeat page 61, Chinese meals and menus page 51, techniques page 39, equipment page 33, book has 191 pages total. Crab with black bean sauce was fantastic, we often try to eat Chinese cookery but you either get it all wrong or not the correct ingredients. Using this book was great this recipe requires stir-fry style and regions southern China. I rate book 5*****, this is another book which has binder issues, the first 8 pages have tape keeping the book intact.Read full review
This is a well written and organized cookbook that should be on the shelf of anyone who enjoys Chinese cooking and dining. The instructions are concise and easy to follow and are geared to American tastes while still retaining their authenticity. One of my favorite dishes is steamed fish which is easy to prepare and serve. This is the first book I refer to when preparing a Chinese meal. I rate this a solid five star cookbook which is still readily available at a reasonable price.