Ken Hom Chinese Cookery - New Paperback

Ken Hom has been cooking for so long! He has built up an exciting repertoire of more than 150 recipes. Call then classic, call them timeless, but just remember Ken Hom is the original master of Chinese Cooking.

A complete collection comprising Cashew Chicken,  Mango Chicken, Steamed Salmon with Black Beans, Sichuan Prawns in Chilli Sauce from Hong Kong, China and Tiawan. A book that is easy to follow, gives the most in terms of recipes with flavor, texture and aroma.

After his parents emigrated to the USA in the 1920's Ken Hom was born in Tucson, Arizona. He worked with his uncle in his restaurant and learned alot about Chinese food.

A love of cooking led to his first book explaining Chinese cookery techniques. He was so successful he developed into a newspaper contributor and then a TV program, which gave him a platform for his wonderful and genial character to be seen across the USA and the world. An instant love affair, the public love him, his style and of course Chinese food.

He brings a Zen like peace with him wherever he goes, it has been a pleasure to meet him and chat.

Hope to have a detailed list of contents soon.

The book, Chinese Cookery by Ken Hom:

Amazon tell us: Ken Hom is regarded as one of the world's greatest authorities on Oriental food and he still tirelessly travels the world making TV appearances, writing books and consulting on restaurants. In September 2007, he was awarded an honorary doctorate from Oxford Brookes University for his 'outstanding success with the international food world' and he was also appointed 'Founding Patron of Oxford Gastronomica', He began his culinary career in his uncle's restaurant in Chicago and went on to teach at California's Culinary Academy. After a spell studying gastronomy in France, an article in the New York Times led to his first television series in 1984. In total, he has presented five BBC TV series, which have been transmitted internationally and written over 30 cookery books.

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