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epub Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients download

by Ken Hom

  • ISBN: 0786860553
  • Author: Ken Hom
  • ePub ver: 1653 kb
  • Fb2 ver: 1653 kb
  • Rating: 4.8 of 5
  • Language: English
  • Pages: 192
  • Publisher: Hyperion; First Edition edition (February 2, 1995)
  • Formats: lit azw lrf mobi
  • Category: Cooking
  • Subcategory: Regional & International
epub Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients download

200 pages : 28 cm. The consumer's guide includes colored photographs of the various products and includes recommendations for specific brand names.

200 pages : 28 cm. A consumer's guide to essential ingredients - The recipes: soups, fish and shellfish, poultry, meat, eggs, vegetables, rice and noodles.

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com's Ken Hom Author Page. Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients Feb 2, 1995. by Ken Hom. Hardcover.

This is a recipe book and a reference book in one volume. The first section is a comprehensive guide to over 80 ingredients regularly used in Chinese cooking, including the essential sauces, pastes, oils, starches and vegetables. Each is illustrated with colour photographs with notes on its history and provenance, aroma and flavours, nutritional value and culinary uses. The text then explains how to store, prepare and preserve these ingredients.

Old hands and those new to Chinese food preparation will find the book invaluable. Half of the book is devoted to a consumer's guide of essential ingredients illustrated with color photos. Ranging from bamboo shoots to wonton wrappers, each entry includes shopping tips with brand-name preferences, storage notes, and useful hints

Find nearly any book by Ken Hom. Get the best deal by comparing prices from over 100,000 booksellers.

Find nearly any book by Ken Hom. ISBN 9780755312269 (978-0-7553-1226-9) Hardcover, Headline Book Publishing, 2003.

Ken Hom. Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes.

The celebrated star of the PBS series offers a guide to the essentials of Chinese cuisine that features his trademark blend of Eastern and Western cooking styles, information on nutritional values, recipes, and tips on cookware. 17,500 first printing.
Comments (7)

Spilberg
I LOVE this book! I use it as a reference quite frequently, even though I cook "Chinese" quite often! My mother, a chef, gave me this book when I first left home - I think she was trying to cut down on my phone bills, calling to ask a thousand questions on what to buy, what to look for, a technique I'd not quite remembered. I would recommend this to anyone, and have purchased a few to pass along to friends who want to learn to "cook Chinese"!
Virn
This book provides excellent information on the Chinese spices that you can't get in other books. This is why I bought it.
Quendant
I dislike the fromat, which is clumsy and repetitive. For me the ingredient list in both English and american measurements is tedious and unnecessary
Gosar
I got this book as a gift when I expressed an interest in learning to cook Chinese food. I now have about six Asian cookbooks and have finally decided to give them away because none of them have helped me learn to cook anything decent.

"Ken Hom's Chinese Kitchen" suffers from the usual maladies afflicting Asian cookbooks. For starters, it was originally written for a UK audience and poorly (or not at all) translated for American users. Prawns? Courgettes? Aubergines? I'd like to be able to cook without having a dictionary in my other hand.

Along with this is the fact that the recipes were originally metric, and metric recipes don't translate well into standard measurements. This is just a fact. I've seen it with Italian and Indian cookbooks too. For whatever reason, the recipes never come out right.

Tied into that is that, even though I followed the recipes to a T, they came out uniformly tasting like they'd been soaked in motor oil. If this is how authentic Chinese food is supposed to be, give me the fake takeout stuff any day! At least it doesn't taste like coal slag.

Having said that, if you're hardy enough to continue trying to make Chinese food, this is the book to get, if only because of the guide to ingredients. It is really sensational, with full-color photos, exhaustive descriptions, and recommended brands. This is a huge help if you're just starting out, and will save you from wandering around your local Asian market completely lost and/or buying the wrong item/brand. This is the reason I give the book two stars. Without the guide it'd be zero.
Auridora
Hey have you ever wondered how do they do it? Look no further when you have tried the rest now try the best! Of all the chinese cook books I have read i never could get what you find at the good resturants. This is the one to buy. Frist of all he tells you where you can find all those so foriegn ingrediants. Heck who knows or what for that matter where you can get black bean sauce. If you ever tried to make a dish from some other chinese cook book and thought this doesn't tastes so good maybe it's because you couldn't find the right stuff! I say get this one you will be happy there's no other chinese cook book in the world that will give what this one can!
interactive man
It's a shame this one is so hard to find. There is another one by Martin Yan, with similar ingredient brand-name comparisons.
To the reviewer who rated it only 2 stars because its conventions weren't 'American' enough, it's a matter of education. In case you haven't noticed, the rest of the world (including our Canadian neigbors) uses the metric system. Do the math (it's not that hard), or get a Metric conversion chart -- not all of the world's cookbooks were written just for Americans.
Bloodhammer
I pride myself on authentic tasting Chinese food and I used to think Hom was too 'white bread' for my tastes. This book changed my mind about him. I bought this book for its first half which gives extensive information on Chinese cooking ingredients likely to be unfamiliar to non-Chinese Americans. However, I've come to value it more for its recipes. Hom's meals run to the slighty dry but very tasty side. You won't find thick, syrupy, sweet concoctions here. I've since also bought his book "Easy Family Recipes from a Chinese-American Childhood" and find it consistent with this one (which means I recommend it nearly as highly).

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