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Ken Hom is the author of 50 cookbooks, which are the culmination of a lifetime of experience as a chef, teacher, and host of TV cooking shows.
[Review of hardcover edition: ] Chef Ken Horn provides mostly dishes popular in the West...along with a smaller number of dishes popular in Hong Kong...for the more adventurous. The recipes are authentic and simple ... for the most part they call for fresh ingredients, simple techniques, and just a few Chinese staples.-- (09/12/2011) [Review of hardcover edition: ] Chef Ken Horn, one of the world's top authorities on Chinese cuisine, makes it easy for home cooks to try their hand at healthy, fast Far Eastern recipes.--Boston Herald (09/21/2011) [Review of hardcover edition: ] For the Chinese cuisine devotee intent on adding a resource to exploring regional classics from the ancient cuisine, Ken Hom, chef and cooking show host, has assembled reworked old favorites and new standards in Complete Chinese Cookbook. Hom's recipes ably balance authenticity against practicality for Western cooks, with Szechuan, Hunan and Cantonese preparations among the mix.-- (11/23/2011) [Review of hardcover edition: ] Whether you want to master the art of steamed buns or whip up sweet and crunchy cashew chicken, cookbook writer Ken Horn, best known as one of the hosts of the PBS series 'Great Food' will guide you through it handily. This full colour Chinese culinary romp uses easy preparations and accessible ingredients.-- (12/31/2011) [Review of hardcover edition: ] Food aficionados will delight in poring over Ken Hom's Complete Chinese Cookbook, which is comprehensive yet accessible.--Canadian Jewish News (01/05/2012) [Review of hardcover edition: ] There is no shortage of Chinese cookbooks for the home cook...however, Hom's style is approachable and fresh. For home cooks in search of authenticity without complication.-- (10/18/2011) [Review of hardcover edition: ] Encapsulating the vast world of Chinese cookery in a single volume is no easy feat but this book from a veteran author and TV host provides a solid introduction in 250 recipes. Hom begins with a brief but useful overview surveying the differences between the Cantonese, Peking, Eastern and Sichuan culinary traditions, along with their signature dishes and techniques... Recipes cover a wide swath of regional specialties, including Horn's own family favorites and more contemporary Hong Kong dishes. Hom manages to make seemingly complex flavor profiles more manageable with clear instruction, simplified technique and the occasional shortcut.-- (09/19/2011)