Items related to The Taste of China
Synopsis
for true lovers of china cooking
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About the Author
Ken Hom was born in Arizona of Cantonese parents. He started to cook aged 11 in his uncle's restaurant which gave him a thorough grounding in traditional chinese cookery. Giving cookery lessons led him to write his first book on Chinese cookery and his first TV series was an overnight success. His books and TV series remain as popular as ever and best-sellers include Ken Hom's Top 100 Stir-Fry Recipes, Foolproof Asian Cookery and Quick and Easy Chinese Cookery. Ken lives in California.
From Publishers Weekly
If you're looking for help in recreating the Moo Goo Gai Pan you have delivered to your digs every other Thursday, this is not it: Hom ( Ken Hom's Chinese Cookery ) respects his subject too much to simplify it. Thus Western readers may be lured and dragged, protesting (feebly) that they don't have time to attend to "Food for the Body and Soul: The Medicinal and the Vegetarian" (here the meat of Chapter 10), that they are unnerved by Hom's recipe for sesame jellyfish, or desire a convenient substitute for bitter melon or silk squash. That's just too bad. Only for those dishes that most Americans really couldn't handle does Hom make exceptions: while explanations are given for shark's fin and bird's nest, recipes do not include them. Variety is wide, ranging from the typical wontons and sesame noodles to Portuguese-influenced dairy dishes like stir-fried milk. Leong Ka Tai's ( Beijing ) beautiful photographs show not only nicely arranged raw materials, final fare and a quaint duck herder but also the sloppier side of culinary endeavors, viz., a pork side slung over the back of bicycle. Likewise, Hom's text puts an array of gastronomic detail into the historical, social, agricultural and technological context of the real China. Author tour; BOMC HomeStyle alternate.
Copyright 1990 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
- PublisherPARRAGON PLUS
- Publication date1995
- ISBN 10 1858131499
- ISBN 13 9781858131498
- BindingHardcover
- Rating
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