Format:
Book
Author:
Title:
Publisher, Date:
London : Headline, c2001.
Description:
160 p. : col. ill. ; 24 cm.
Subjects:
Other Author:
Other Title:
Notes:
Includes index.
ISBN:
0747276005
0747222231
Other Number:
51001328
System Availability:
1
Current Holds:
1
# Local items:
1
Control Number:
121809
Call Number:
641.589
Course Reserves:
0
# Local items in:
0
# System items in:
0
Where is it?
Annotations

The author culls the cooking wisdom of Asia into an accessible guide to wok cooking that incorporates elements of Indian, Chinese, Burmese, Vietnamese, and Thai cuisine. Reprint. - (Baker & Taylor)

Famous for making Chinese cookery easy and appealing to everyone, Ken Hom has surpassed himself with this new collection of over 80 fast wok recipes.Ken Hom's Quick Wok has been written for the busy people of today, be they 17 or 70. Clear instructions, combined with the use of fresh ingredients that need little or no preparation, mean you can rustle up sure-fire winners in no time at all, such as Sweet Ginger Chicken and Firecracker Pork with Com, which your friends and family will love you for. If you want healthy food without compromising on taste; if you want inspiration but are in a hurry, then this is the cookbook you've been waiting for.
- (Independent Publishing Group)

Flap Cover Text

One of Food & Wine’s 10 Best Cookbooks of the Year - (Trafalgar Square)

Large Cover Image
Trade Reviews

PW Annex Reviews

For times when speed is a key concern, Hom's latest cookbook offers recipes that are easy to prepare and boast an Asian flair appealing to the American palate. An authority on Chinese cooking, Hom opens his cookbook with a section on ingredients and techniques designed to instruct even the most amateur cook. Though the recipes for poultry and meat are uniquely flavorful finds, the fish and shellfish chapter offers the book's most unusual concoctions. Standouts among the tantalizing dishes in this section include Mussels with Ginger and Spring Onions, and Stir-Fried Coriander and Orange Prawns. While Hom focuses mostly on the meat-lover's end of the spectrum, there are a number of vegetarian dishes, such as Savoury Stuffed Bean Curd and Stir-Fried Vegetables in Lettuce Cups. The author also provides sensible tips on entertaining: never attempt new dishes for guests, don't skimp and "Never have a party where all the guests are from the same profession; nothing is worse than talking shop all evening." He counsels readers who have made mistakes in the kitchen to "just patch it up as best as you can, smile, have another glass of champagne and enjoy." Color photographs throughout. (July) Copyright 2003 Reed Business Information.

Table of Contents

introduction 7(1)
measures
8(1)
equipment
8(2)
ingredients
10(10)
techniques
20(3)
basic recipes
23(4)
starters and appetisers
27(14)
soups
41(14)
fish and shellfish
55(20)
poultry
75(16)
meat
91(16)
vegetables
107(24)
noodles and rice
131(16)
desserts
147(8)
menu planning
155(3)
index 158

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