Simple Chinese Cookery - E-book - ePub

Name: Simple Chinese Cookery
Price: 14.99 EUR
Author: Ken Hom
ISBN: 9781473530140

Edition en anglais

Ken Hom

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Chinese food is popular the world over. In Ken Hom's Simple Chinese Cookery (formerly called Foolproof Chinese Cookery), available in paperback as well... Lire la suite

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Chinese food is popular the world over. In Ken Hom's Simple Chinese Cookery (formerly called Foolproof Chinese Cookery), available in paperback as well as hardback, Ken proves that anyone can cook this healthy and delicious cuisine. Ken demonstrates 40 of the most popular and well-known Chinese dishes with step-by-step instructions and photographs to accompany every stage from start to finish. The recipes (including soups and starters, fish and shellfish, meat and poultry and vegetable accompaniments) are not only quick and easy to prepare but are also convenient as they use readily available ingredients.
The cookbook also features a special menu section so that you can plan your perfect meal. From simple Green Chicken Curry to the more elaborate Whole Fish in Coconut Milk, Ken's easy recipes have foolproof instructions that will guarantee even the novice cook excellent results every time.

Date de parution

21/04/2016
Editeur

BBC Digital
ISBN

978-1-4735-3014-0
EAN

9781473530140
Format

ePub

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Biographie de Ken Hom

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.