COMPLETE CHINESE COOKBOOK


COMPLETE CHINESE COOKBOOK

KEN HOM    Book Number: 88620    Product format: Paperback

With his inimitable broad smile and kind eyes, Ken Hom introduced an entire generation to Chinese cookery, the southern, northern, eastern, and western schools with their history, style and delicacies and today on to modern Chinese cuisine and cooking at home, understanding the Yin and Yang of the Chinese diet. Discover a whole new world of tastes, smells and layers of flavour, selecting the right meat, fish and seafood, fruit and vegetables like bamboo shoots and bean curd and useful hints like gently cutting the amount required into cubes or shreds, using bitter melon, cabbage, broccoli and other greens, black beans or the Chinese flowering cabbage, with slimmer, yellow flowers. Bok choi, garlic, soy sauce, ginger, here are simple tasty and healthy meals, like Deep-Fried Green Beans with Peanut or Vegetable oil and dry sherry, Sichuan-Style Scallops, Peking or Braised Shrimp, Crab with Black Bean Sauce, Stir-Fried Shrimp with Egg, Red-Cooked Fish meaning braised for a long time taking on the reddish tone of the soy sauce mixture, Cantonese Roast Duck, Stir-Fried Chicken Shreds, Garlic Chicken with Cucumber, Mongolian Hot Pot using a fire pot, Stir-Fried Liver in Spicy Sauce, Braised Pork with Bean Curd, Wonton Soup, Corn Soup with Crab Meat and delicious Hot and Sour Soup, Curried Vegetarian Spring Rolls, Ban Doufu in Appetisers to Toffee Apples and Bananas and Sweet Walnut Ice Cream in Desserts, by way of Onion Cakes, Pancakes, Braised Noodles, Rice Cakes and non-gluten ideas. Here are 250 recipes mixing old favourites with exciting new flavours and a comprehensive guide to ingredients and techniques. The ultimate collection from the master of Chinese cooking. Satisfyingly heavy 352 page softback with dozens of full page colour photos and simple clear instructions.
Published price: $29.95
Bibliophile price: £7.50


Additional product information

ISBN 9781770855830
Browse this category: Food & Drink/Cookery

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