The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer – noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes.
Ken Hom is regarded as the world’s leading authority on Chinese cookery. In this cookbook, he shares over 75 of his finest recipes, honouring the simplicity and freshness of Chinese food.
Discover the art of achieving fresh and vibrant flavours through simple, yet sophisticated techniques that define Chinese cooking, with majority of the ingredients sourced in your local supermarkets. These recipes are organised into six chapters:
Chapter 1: Soups
Beancurd Spinach Soup; Wonton Soup; Minced Beef and Rice Noodles in Soup
Chapter 2: Meats
Stir-fried Pork with Bean Sprouts; Stewed Pork Spareribs; Orange-flavoured Beef
Chapter 3: Poultry
Peking Duck and Flour Pancakes; Sichuan Cold Chicken Salad; Chicken in Black Bean Sauce
Chapter 4: Fish
Stir-fried Prawns with Peas; Red-cooked Fish; Sichuan Scallops with Whole Garlic
Chapter 5: Vegetables
Beijing Pan-fried Beancurd; Stir-fried Pak Choi; Crispy ‘Seaweed’
Chapter 6: Rice & Noodles
Stir-fried Egg Noodles; Beef Fried Rice; Chicken and Rice Casserole
With stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich, traditional tapestry of Chinese cuisine. From the secret to the best Wonton Soup to timeless dishes such as Sichuan Chicken and Spicy Braised Fish, this Chinese cookbook will help you recreate a classic feast at home.
Discover the joy of Chinese cooking with Ken Hom’s Classic Chinese Recipes.
Ken Hom is regarded as the world’s leading authority on Chinese cookery. In this cookbook, he shares over 75 of his finest recipes, honouring the simplicity and freshness of Chinese food.
Discover the art of achieving fresh and vibrant flavours through simple, yet sophisticated techniques that define Chinese cooking, with majority of the ingredients sourced in your local supermarkets. These recipes are organised into six chapters:
Chapter 1: Soups
Beancurd Spinach Soup; Wonton Soup; Minced Beef and Rice Noodles in Soup
Chapter 2: Meats
Stir-fried Pork with Bean Sprouts; Stewed Pork Spareribs; Orange-flavoured Beef
Chapter 3: Poultry
Peking Duck and Flour Pancakes; Sichuan Cold Chicken Salad; Chicken in Black Bean Sauce
Chapter 4: Fish
Stir-fried Prawns with Peas; Red-cooked Fish; Sichuan Scallops with Whole Garlic
Chapter 5: Vegetables
Beijing Pan-fried Beancurd; Stir-fried Pak Choi; Crispy ‘Seaweed’
Chapter 6: Rice & Noodles
Stir-fried Egg Noodles; Beef Fried Rice; Chicken and Rice Casserole
With stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich, traditional tapestry of Chinese cuisine. From the secret to the best Wonton Soup to timeless dishes such as Sichuan Chicken and Spicy Braised Fish, this Chinese cookbook will help you recreate a classic feast at home.
Discover the joy of Chinese cooking with Ken Hom’s Classic Chinese Recipes.