"Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut."
--Publishers Weekly

American-born Ken Hom is the West's most famous Chinese chef. Hailed as the man who transformed wok cooking into an art form, he has introduced Chinese cuisine to the tables of royalty, world leaders, and countless celebrities.

His straightforward approach makes it easy to prepare delicious and healthy Chinese food for a busy lifestyle. The comprehensive introduction describes China's regional cooking styles, the theory of yin-yang as it applies to food, the essential equipment and ingredients, and Chinese cooking techniques.

The recipes are easy with Hom's clear guidance. They include:

Appetizers: Dim Sum dumplings, Prawn Crackers, Curried Vegetarian Spring Rolls
Soups: Hot and Sour Soup, Chinese Cabbage Soup, Sweetcorn Soup with Crabmeat
Meat: Barbecued Roast Pork, Stir-fried Beef with Ginger, Beijing Braised Lamb
Poultry: Fragrant Crispy Chicken, Cantonese Pressed Duck, Barbecued Quails
Fish and Shellfish: Steamed Fish Cantonese Style, Crab Casserole, Sichuan Prawns in Chili Sauce
Vegetables: Ginger Broccoli, Spicy Spinach Salad, Peppers with Black Beans
Rice and Noodles: Shanghai Vegetable Rice, Chicken on Crispy Noodles, Braised Noodles with Crabmeat
Desserts: Sweet Almond Soup, Warm Banana Compote in Plum Wine with Candied Ginger, Egg Custard.

For home chefs Complete Chinese Cookbook is the ideal guide to healthy and delicious Chinese food.

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.

"About this title" may belong to another edition of this title.

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