Fragrant Harbor Taste: The New Chinese Cooking Of Hong Kong

Ken Hom

ISBN 10: 0671644696 / ISBN 13: 9780671644697

Published by Simon & Schuster, New York, 1989

About this Item

Inscribed by author on publisher's logo page in black pen, "For Teru Best wishes- Ken Hom" Includes three photos of author at signing event laid in. Complete number line. 7 3/4 x 9 1/2 Book; binding tight, minor bump to front fore edge else boards straight and clean; mild spotting to top edge else text free of marks, appears barely read. Dust jacket ($24.95) has mild bumping to spine ends with mild spotting to inside only. Color sharp. Under archival quality mylar cover. Photos upon request. Packed well and shipped in a sturdy box. Seller Inventory # 102124TSW

Bibliographic Details

Title: Fragrant Harbor Taste: The New Chinese ...

Publisher: Simon & Schuster, New York

Publication Date: 1989

Binding: Hardcover

Condition: Very Good

Dust Jacket Condition: Very Good

Signed: Inscribed by Author(s)

Edition: 1st Edition

About this title

Synopsis:

Introduces the cuisine of Hong Kong, a cosmopolitan blend of traditional Asian and modern Western tastes, in a collection of easy-to-prepare dishes that range from appetizers, to main dishes, to desserts

From Publishers Weekly:

Some Westerners assume that the food of Hong Kong--or Fragrant Harbor, as the British colony was once called in Chinese--is as bland as Cantonese. Hom ( Chinese Technique ), who has taught cooking in Hong Kong for a decade, proves this is not the case, showing how the international city combines mainland Chinese regional dishes with innovative gourmet fare inspired by other Asian cooking traditions--Thai, Vietnamese, Malaysian--in such recipes as fish cakes peasant-style and pigs' feet in wine and vinegar. Hom also gives new twists to the familiar in stir-fried beef with pickled mustard greens, fried bean curd with chive dipping sauce, and fried rice with pineapple, and braves the exotic (double-steamed bird's nest with coconut, deep-fried milk with quail eggs), while allowing that in Hong Kong "it is now forbidden to use dogs and cats for human consumption, though that does not mean that those who delight in these treats can't find them." Recipes are easy to follow, though introductory notes, printed in annoyingly small italic type, are not. A chapter on stocks and sauces is helpful, as is Hom's extensive glossary of cooking techniques, equipment and ingredients (including substitutes). A short list of recommended Hong Kong restaurants is provided. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc.