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e-Book Ken Hom's New Chinese Cookery download

e-Book Ken Hom's New Chinese Cookery download

by Ken Hom

ISBN: 0563534192
ISBN13: 978-0563534198
Language: English
Publisher: BBC Books (October 4, 2001)
Pages: 276
Category: Regional and International
Subategory: Cooking and Drinks

ePub size: 1572 kb
Fb2 size: 1892 kb
DJVU size: 1576 kb
Rating: 4.7
Votes: 385
Other Formats: mbr doc lrf azw

Ken Hom OBE (traditional Chinese: 譚榮輝; simplified Chinese: 谭荣辉; pinyin: Tán Rónghuī, born May 3, 1949) is a Chinese-American chef, author and television-show presenter for the BBC.

Hom was born in Tucson, Arizona, to Taishanese parents

Redesigned and re-illustrated in a larger format to become the classic reference book for Chinese cooking

Redesigned and re-illustrated in a larger format to become the classic reference book for Chinese cooking. Combines old favourites like Cashew Chicken with new recipes like Steamed Salmon with Black Beans and Mango Chicken. With background information on ingredients and techniques.

Ken Hom was instrumental in introducing the western cultures to unfamiliar flavors and ingredients, and Chinese Cookery did so in an approachable way. In this book, Hom gives recipes and directions for authentic Chinese dishes while making it simple enough for any home cook to follow. Chinese Cuisine Su Huei Huang. The Wei-Chuan publishing house has been publishing wildly popular Chinese cookbooks for four decades. The cookbook provides recipes for very traditional, home-style Chinese cooking.

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Ken Hom. Quick and Easy Chinese Cookery. Fragrant Harbour Taste : the New Chinese Cooking of Hong Kong. Ken Hom. My Stir-Fried Life. Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients. Taste of China: The Definitive Guide to Regional Cooking (Pavilion Classic Cookery). This book is a treasure

Ken Hom. This book is a treasure. It delights the eyes with its beautiful photographs of rural China; it delights the spirit with its thoughtful exploration of Chinese culinary tradition; it delights the mind with careful teachings on the important ingredients and methods of Chinese cookery, and finally it delights the tongue with foods that are healthy, nourishing and fantastically pleasing to the palate. In short, I love this book. Steamed chicken with ginger scallion sauce, red cooked tofu, stir fried corn, gaozi dumpling soup, farmhouse chive and egg omelets, and many more I have now made.

Authors : Hom, Ken. Binding : Hardcover. Product Category : Books. Ken Hom's Foolproof Chinese Cookery by Ken Hom (Hardback, 2000). List Price (MSRP) : 1. 9. Cook Simply Everything: Step-by-step Techniques and Recipes for Success Every Time from the World's Top Chefs by Paul Gayler, Marcus Wareing, Atul Kochhar, Ken Hom, Michael Romano, Shaun Hill, Christine Manfield (Hardback, 2007).

Ken Hom's Chinese Cookery. In his first TV series, Ken Hom introduces the classic techniques of Chinese cooking. Ken Hom visits a Hong Kong fishing village, and cooks steamed fish. Ken Hom joins his family for dim sum at a restaurant in Hong Kong.

It's Chinese New Year on Sunday, and to celebrate Ken Hom was live online answering your questions on Chinese cookery. Ken Hom responds: zebozo Morning, I am so pleased that Singapore noodles recipe has served you so well. The best recipe for Pork Belly is in my complete Chinese Cook Book, if you follow it exactly you will have the most delicious, crispiest pork belly ever. Trust me! Ken Hom responds: cule -Morning, I do like de-caf coffee, as well as green tea. Buzzandhum asks

A revised and updated edition of his classic cookery book. Redesigned and re-illustrated in a larger format to become the classic reference book for Chinese cooking. Combines old favourites like Cashew Chicken with new recipes like Steamed Salmon with Black Beans and Mango Chicken. With background information on ingredients and techniques.
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e-Book Leiths Simple Cookery (Leiths Series) download

Leiths Simple Cookery (Leiths Series) epub fb2

by Jenny Stringer,Viv Pidgeon
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ISBN13: 978-0747590460
language: English
Subcategory: Cooking Education and Reference
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Subcategory: Regional and International
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