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Ken Hom's Hot Wok: Over 150 One-Pan Wonders
Ken Hom Manufacturer: West 175 Enterprises ProductGroup: Book Binding: Paperback  General
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Wok Cookery
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ASIN: 1884656080 |
Amazon.com
Ken Hom, star of several television cookery shows, including Hot Wok, has a natural exuberance and passion for Asian food that is vibrantly evident in this delicious, entertaining, and useful cookbook. Filled with more than 150 recipes that are designed to be prepared in the wok, it offers tidbits of cultural information based on Ken Hom's childhood in his Chinese family, his travels throughout Asia, and his continuing exploration of various Asian cuisines.Well organized into chapters that begin with notes on the recipes and end with an amusing collection of desserts (including Fluffy Steamed Cantonese Cake--yes, made in a wok!), the book dispels any fears about wok cookery or Asian ingredients by spelling out just how to buy and care for the former and clearly describing the latter.
Ken Hom is a world citizen--he was brought up in the United States, now lives in the south of France, and travels throughout Asia. He skillfully adapts recipes from his life and his travels. Stir Fried Fish with Black Bean Sauce is a classic from Mr. Hom's mother's kitchen, while an aromatic and lightly spicy Vietnamese-style Noodle Soup or Thai-Style Noodles with Chicken take the cook on a delightfully savory journey.
The recipes are aimed at the cook who is comfortable in the kitchen. Any cook, however, accompanied by Ken Hom's depth of knowledge and his helping hand, will enjoy recipes cooked in their own hot wok! --Susan Loomis, Amazon.co.uk
Customer Reviews:
Excellent book!.......2004-09-01
Great guy, great recipes, great book.......2001-10-05
Hom's absolute passion for Asian food, and in particular for Wok-cooked Asian food, shines through as you find page after page (bless me, 224 of them, I see!) of amazing recipes (over 150 for the punk accountants amongst you). But Ken Hom offers more than just a recipe and a photo. He strategically places notes on ingredient choice, preparation, and even cultural explanations based on his childhood in China. Added to this is information gleaned from his travels in Asia, and his exploration of Asian cuisine.
Ken Hom is truly international. Born of Chinese parents, raised in USA and now living in France, he travels frequently to Asia to learn more about his art. I saw him recently on a French television program, sharing the secrets of French cuisine with a top chef. Talk about depth of knowledge - Ken Hom knew almost as much as the other guy!
Get this book, try out the simple recipes first, then move on to some of the slightly more difficult ones. Believe me, wok cooking can me rewarding, not just for it's simplicity, but for its superb variety of flavors and aromas. Learn from the true master, and let Ken Hom into your kitchen. I promise you, you'll not regret the experience.
Many cookbooks in one!.......2000-03-29
Many cookbooks in one!.......2000-03-29
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Ken Hom's Top 100 Stir-Fry Recipes (BBC Books' Quick & Easy Cookery)
Maggie Campbell-Culver , and Ken Hom Manufacturer: BBC Worldwide ProductGroup: Book Binding: Hardcover General
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Appetizers
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ASIN: 0563521643 |
Book Description
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Ken Hom's Quick Wok
Ken Hom Manufacturer: Headline Book Publishing ProductGroup: Book Binding: Paperback General
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Thai
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ASIN: 0747276005 |
Book Description
Eighty fast, sure–fire recipes from one of the world’s leading Chinese cooks.Customer Reviews:
Very good book on wok cookery, but not the best.......2004-02-05
A major warning sign is that it is a thin, oversize format book with lots of pictures and half the content for two thirds of the price of a `full size' cookbook. This consideration can be nullified by the fact that the book's contents are much better than the run of the mill oversize picture book if that were the whole story. A second consideration is that Ken Hom has a similar oversized many pictured book published at roughly the same time by Dorling Kindersley (DK) entitled `Foolproof Chinese Cooking'. This book is superior to the `Quick Wok' in many ways. First, the `Foolproof' book gives much more detailed recipe instructions and the many pictures are specifically dedicated to assisting in the communication of the recipe steps. Second, much of the introductory material in `Quick Wok' is duplicated in `Foolproof'. Thus, if one were interested simply in a good introductory book on Chinese cooking, the `Foolproof' book would be the one to choose.
There are some reasons to own both books. The `Quick Wok' book focuses not only on recipes done in a wok, but also recipes which are fast even by the standards of wok cooking, which are normally as fast or faster than a sauté in French style cooking. Another reason to consider this book is that wok cooking is not all about stir-frying. It includes deep-frying and steaming and the book even includes some dessert recipes done by steaming.
The major chapters on recipes in this book are:
Starters and appetizers
Soups
Fish and shellfish
Poultry
Meat
Vegetables
Noodles and rice
Desserts
Unlike the `Foolproof' book, the table of contents does not list the names of all dishes. Another strike against it.
There are two other observations, which may weigh on whether this is the book for you. First, since the theme of the book is fast cooking, there are a large number of prawn recipes, since these cook extremely fast. If you are not fond of shrimp, you may want to consider this. Second, while the pitch of the book is speed, I question some of the prep timings. I'm sure a professional chef can prep seven vegetables in 20 minutes, but I can't. I also discount the claim of fast cooking when the recipe involves a long marinade. That immediately discounts the recipe as suitable for a quick after work preparation.
There are tips in the back of the book on entertaining and menus, which have the feed of something being copied from some other work. They all appear to be common sense. I would go to Martha Stewart for more detailed recommendations. The photography and food styling are competent, but not up to the quality one would expect in an oversize format with lots of pictures.
The author has a great reputation in his field, but this is by no means his best effort. I recommend the contents of this book, but give some alternatives some thought as well.
Good Book by Worthy Author. Worth Considering.......2004-02-01
A major warning sign is that it is a thin, oversize format book with lots of pictures and half the content for two thirds of the price of a `full size' cookbook. This consideration can be nullified by the fact that the book's contents are much better than the run of the mill oversize picture book if that were the whole story. A second consideration is that Ken Hom has a similar oversized many pictured book published at roughly the same time by Dorling Kindersley (DK) entitled `Foolproof Chinese Cooking'. This book is superior to the `Quick Wok' in many ways. First, the `Foolproof' book gives much more detailed recipe instructions and the many pictures are specifically dedicated to assisting in the communication of the recipe steps. Second, much of the introductory material in `Quick Wok' is duplicated in `Foolproof'. Thus, if one were interested simply in a good introductory book on Chinese cooking, the `Foolproof' book would be the one to choose.
There are some reasons to own both books. The `Quick Wok' book focuses not only on recipes done in a wok, but also recipes which are fast even by the standards of wok cooking, which are normally as fast or faster than a sauté in French style cooking. Another reason to consider this book is that wok cooking is not all about stir-frying. It includes deep-frying and steaming and the book even includes some dessert recipes done by steaming.
The major chapters on recipes in this book are:
Starters and appetizers
Soups
Fish and shellfish
Poultry
Meat
Vegetables
Noodles and rice
Desserts
Unlike the `Foolproof' book, the table of contents does not list the names of all dishes. Another strike against it.
There are two other observations, which may weigh on whether this is the book for you. First, since the theme of the book is fast cooking, there are a large number of prawn recipes, since these cook extremely fast. If you are not fond of shrimp, you may want to consider this. Second, while the pitch of the book is speed, I question some of the prep timings. I'm sure a professional chef can prep seven vegetables in 20 minutes, but I can't. I also discount the claim of fast cooking when the recipe involves a long marinade. That immediately discounts the recipe as suitable for a quick after work preparation.
There are tips in the back of the book on entertaining and menus, which have the feel of something being copied from some other work. They all appear to be common sense. I would go to Martha Stewart for more detailed recommendations. The photography and food styling are competent, but not up to the quality one would expect in an oversize format with lots of pictures.
The author has a great reputation in his field, but this is by no means his best effort. I recommend the contents of this book,especially if fast recipes are your major interest, but give some alternatives some thought as well.
Easy, easy, easy and FAST........2004-01-26
If you're totally new to Asian cooking or are looking to broaden your horizons, there's a lot of good information early in the book about types of ingredients you'll use (broken down into smaller categories such as sauces, spices, etc.) and a brief discussion of them. There's also information (short) on cooking techniques, equipment needed, etc.
If you're looking to do these recipes exactly, you may need to find an Asian market where you can get some things; many recipes call for Shaoxing rice wine and two types of soy sauce. The only place I was able to find these were at an Asian market - I tried every other grocery store around me before finding them there.
Finally, the recipes are great. My favorite so far is pineapple pork -- like most of the recipes, it takes only a couple minutes to prepare and tastes great.
Great book for delicious yet quick wok food.......2002-11-16
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Quick Wok. Die schnellsten Wok- Rezepte.
Ken Hom Manufacturer: Falken ProductGroup: Book Binding: Hardcover ASIN: 3806876827 |
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