My Kitchen Table: 100 Easy Chinese Suppers
My Kitchen Table
$54.29
- Paperback
208 pages
- Release Date
1 April 2012
Summary
My Kitchen Table - a cookery superbrand
A follow-up to Ken Hom’s popular stir-fries book, 100 Weeknight Chinese Suppers offers Ken’s favourite quick and simple Chinese recipes, perfect for a cosy after-work meal.
From stews and curries to easy stir fries and healthy steamed and braised dishes, there are also some great light bites and easy entertaining recipes.
Ken Hom is the nation’s favourite Chinese chef and these recipes will turn you from the take away to the wok.
Book Details
| ISBN-13: | 9781849903981 |
|---|---|
| ISBN-10: | 1849903980 |
| Author: | Ken Hom |
| Publisher: | Ebury Publishing |
| Imprint: | BBC Books |
| Format: | Paperback |
| Number of Pages: | 208 |
| Release Date: | 1 April 2012 |
| Weight: | 356g |
| Dimensions: | 184mm x 133mm x 15mm |
| Series: | My Kitchen |
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What They're Saying
Critics Review
It’s not often that you find a collection of mini cookbooks that inspires you with so much confidence, but My Kitchen Table’s series of 100 recipes by various chefs is a classy production * Sunday Telegraph *
About The Author
Ken Hom
Ken Hom is an internationally regarded authority on Chinese and Oriental cooking, and has 25 years’ experience as a television chef. He began his culinary career in his uncle’s Chicago restaurant at the age of eleven, before eventually moving on to teach at California’s Culinary Academy. Following a spell studying gastronomy in France, Ken presented his first TV series in 1984 - Ken Hom’s Chinese Cookery on the BBC.
Since then, he has written over 30 cookery books and presented numerous internationally distributed television series, and has launched a massively successful range of woks and accessories, with over 7 millions woks sold in 59 countries to date. In 2008 he was awarded an honorary doctorate from Oxford Brookes University for ‘outstanding success within the international food world’, and in 2009 was awarded an honorary OBE for ‘services to the culinary arts’ and in recognition of the social and historical impact of his role in the UK’s adoption of Chinese cuisine. His latest cookbook, The Complete Chinese Cookbook is published in January 2011.
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