Ken Hom s Hot Wok

Ken Hom s Hot Wok
Author : Ken Hom
Publisher : West One Hundred Seventy Five
Total Pages : 224
Release : 1999
ISBN 10 : 1884656080
ISBN 13 : 9781884656088
Language : EN, FR, DE, ES & NL

Ken Hom s Hot Wok Book Description:

Provides wok recipes for appetizers, soups, fish, meat, poultry, vegetables, rice, noodles, and desserts


RELATED BOOKS:
Ken Hom's Hot Wok
Language: en
Pages: 224
Authors: Ken Hom
Categories: Cooking
Type: BOOK - Published: 1999 - Publisher: West One Hundred Seventy Five

Provides wok recipes for appetizers, soups, fish, meat, poultry, vegetables, rice, noodles, and desserts
Ken Hom's Hot Wok
Language: en
Pages:
Authors: Ken Hom
Categories: Cooking
Type: BOOK - Published: 1996-12-31 - Publisher:

The wok has been in use in China for over 2,000 years, but only in the past two decades has it found its way into kitchens around the world. In this first-ever all-wok cookbook, Chinese cooking master Ken Horn shows readers how to steam, stir-fry, boil, deep fry, and even
Ken Hom's Quick Wok
Language: en
Pages: 160
Authors: Ken Hom
Categories: Cooking
Type: BOOK - Published: 2003 - Publisher: Headline Book Pub Limited

The author culls the cooking wisdom of Asia into an accessible guide to wok cooking that incorporates elements of Indian, Chinese, Burmese, Vietnamese, and Thai cuisine. Reprint.
Ken Hom Travels with a Hot Wok
Language: en
Pages: 240
Authors: Ken Hom
Categories: Cooking, Asian
Type: BOOK - Published: 2002-04-04 - Publisher: Ebury Press

Ken Hom's Travels with a Hot Wok is innovative cooking at its best. Where else can you find such straightforward and superfast recipes that combine such diverse ingredients? Take, for instance, the Two-minute Coconut Prawn Starter made from large succulent prawns, coconutmilk and spices; or Grilled Pork Crepinettes that cleverly
Simple Asian Cookery
Language: en
Pages: 128
Authors: Ken Hom
Categories: Cooking
Type: BOOK - Published: 2016-04-21 - Publisher: Random House

In Foolproof Asian Cookery (now available in paperback as Simple Asian Cookery), Ken Hom expands the culinary horizon with the food of Indonesia, Malaysia, Singapore and Vietnam. The increasing popularity of Indian, Chinese and Thai food has led many cooks to explore further afield, and here Ken presents 40 simple,