Complete Chinese cookbook

Encapsulating the vast world of Chinese cookery in a single volume is no easy feat, but this book from a veteran author (Ken Hom's Chinese Cooking) and TV host (Great Food) provides a solid introduction in 250 recipes. Hom begins with a brief but useful overview, surveying the differences between the Cantonese, Peking, Eastern and Sichuan culinary traditions, along with their signature dishes and techniques. A glossary of ingredients covers the correct way to store and prepare bitter melon, the best applications for dried mushrooms and an easy recipe for homemade chili oil. Recipes cover a wide swath of regional specialties, including Hom's own family favorites (Kidney and Beancurd Soup) and more contemporary Hong Kong dishes (Mango Shrimp). Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut. While there are plenty of unusual selections (Stir-Fried Liver and Spicy Sauce; or Honeydew Pudding), restaurant classics such as broth-filled dumplings, hot and sour soup, beef in oyster sauce, and chicken fried Rice will please palates. Photos. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved.

Hom, prolific author of nearly 30 books on Asian cooking and an authority on British television, here begins with a brief introduction to different styles of Chinese cooking and continues with an in-depth look at key ingredients and techniques. Measurements are given in both U.S. and metric, and most ingredients will be accessible to readers living in or around midsize cities. Providing over 250 recipes and full-color illustrations throughout, Hom covers staples such as Won Ton Soup and Peking Duck and riffs on traditional fare, e.g., Braised Bean Curd Casserole, Sizzling Rice Shrimp, and Cold Almond Pudding with Fresh Fruit. Verdict There is no shortage of Chinese cookbooks for the home cook-e.g., Ching-He Huang's new Ching's Everyday Easy Chinese (reviewed below) and such standouts as Eileen Yin-Fei Lo's The Chinese Kitchen and Gloria Bley Miller's The Thousand Recipe Chinese Cookbook-however, Hom's style is approachable and fresh. For home cooks in search of authenticity without complication.-Rosemarie Lewis, Georgetown Cty. Lib., SC (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Foreword When I first began teaching Chinese cooking over forty years ago, I never imagined it would become as popular worldwide as it is today. Nor would I have dreamed in a million years that China would arise from its turbulent past of social and political turmoil to take its rightful place in the world. Today, you cannot read a newspaper or magazine without seeing several articles every day on China. Its vast international trade has had a major impact on Chinese food and created a rush to export their ingredients, making them available at an affordable price as well. There is no better time to cook Chinese than now. I have seen Chinese food go from a culinary and exotic niche to being part of the global table. Its quick cooking methods hold enormous appeal for those who are rushed but want to eat well and in a healthy way. I remember when traveling in China in the early 1980s how disappointed I was at the general level of cooking and how I lamented the lack of attention to quality. Now, I am just astonished how quickly the Chinese have reclaimed their cuisine, as a rising middle class has clamored for excellence and quality. All this in a short period of thirty years. I am proud to have witnessed in my lifetime this transformation of the country of my ancestors and I revel in its future, which appears brighter than ever. This book contains memories of recipes from my family home, my mother, my village in China, the Chinese restaurant I worked in and the countless Chinese meals I have had. I am only too delighted to share all of this with you. I wish you happy eating and good health. Ken Hom Excerpted from Complete Chinese Cookbook by Ken Hom All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.