Provides recipes for the foods the author grew up with, such as almond chicken, hot bean sauce noodles, Cantonese-style steamed eggplant, and wonton soup - (Baker & Taylor)
The world-renowned culinary expert shares a collection of 150 delectable Chinese recipes adapted for the modern American table, including such dishes as Iceberg Lettuce-Egg Drop Soup, Barbecued Spareribs, and Moo Goo Gai Pan. 25,000 first printing. Tour. - (Baker & Taylor)
Ken Hom, whose cookbooks and television shows on Chinese cooking have won him international acclaim, now gives us a Chinese cookbook unlike any other. It is a book that is deeply rooted in his past - he grew up in Chicago's Chinatown - and reflects the experiences of many other Chinese-Americans in the New World. And it is the first to give us recipes that represent the kind of good, simple cooking which is done in Chinese home kitchens all over America.
Here are the dishes that Ken Hom - and others like him - grew up on: the fresh, flavorful, easily cooked meals that his widowed mother, a working woman, would serve him day after day, as well as some dishes for special occasions.
Hom describes how, apprenticed at his uncle's restaurant as a youngster, he soon learned the difference between what Chinese patrons were served and the sweet glop that American customers expected. But many of these familiar dishes are delicious if properly prepared, and he often gives us both Chinese-American and authentic versions of favorites like Subgum Chicken Soup, Chop Suey, Classic Shrimp with Lobster Sauce (the most popular dish at his uncle's restaurant, it doesn't, of course, have any lobster in the sauce), Classic Moo Goo Gai Pan, and Egg Foo Young.
Tucked in among all these treasures are the warm personal memories that Ken Hom shares with other Chinese-Americans, such as his friend Amy Tan. For all of them food was the center of family life, and he recounts their stories, too, of shopping, of preparing all the good produce at the kitchen table, and of finally enjoying together the fruits of their labor. - (Blackwell North Amer)
Connoisseurs of authentic regional Chinese cooking in America sneer at chop suey, fried rice, and egg foo young. But many Americans fondly recall these white-cartoned carryouts from the local Chinese restaurant of the 1950s as wildly exotic. Noted chef Ken Hom cooked these and many other Chinese American favorites during his youthful apprenticeship in Chicago's Chinatown, and he has now updated them in order to share these old-fashioned dishes with anyone afflicted with nostalgia for Chinese American comfort food. In some cases, as with his juxtaposition of egg rolls and spring rolls, Hom provides both the Chinese American dish and its original, more faithful inspiration. Hom keeps his recipes simple and limits ingredients to items generally available in comprehensive supermarkets. He reveals the secrets of popular Chinese American dishes, such as shrimp with lobster sauce, noting the absence of lobster in anything but name. A diverting, worthwhile addition to any cookbook collection. ((Reviewed September 15, 1997)) Copyright 2000 Booklist Reviews
Publishers Weekly Reviews
Cookbook veteran Hom (Ken Hom's Chinese Kitchen) admits that Chinese cooking carries expectations of lots of preparation work, exotic ingredients and split-second timing. To offset this faulty rep, he recalls his youth in Chicago's Chinatown, where his working mother prepared family meals and where he was apprenticed to a restaurateur uncle at age 11. What he learned from both of them forms the basis for this extremely inviting menu of 150 recipes. Many are familiar and uncomplicated: Easy Shrimp with Crispy Snow Peas, Classic Kung Pao Chicken, even Traditional Chow Mein. In an appealing approach, he includes double recipes for a number of familiar dishes (among them, Chop Suey; Egg Rolls; and Lemon Chicken), offering both the Chinese-American and the Chinese versions. The Chinese version of Chop Suey features shredded pork with snow peas, shredded scallions and chili bean paste, while the Chinese-American rendition calls for cubed pork with bok choy, bean sprouts and celery. Not all recipes are a snap. Chinese-Style Roast Chicken calls for dipping a chicken in boiling water several times, drying it in front of a fan for 45 minutes, then roasting in an oven. Though it includes some dishes unfamiliar to Western tongues Mrs. Wong's Braised Pig Snout, for example Hom's latest collection is an excellent place to start for home cooks who want to add Chinese to their culinary repertoire. (Oct.) Copyright 1998 Publishers Weekly Reviews