Product Description
Ken Hom's Top 100 Stir Fry Recipes
Author: Ken Hom
Format: Hardback
100 easy recipes for mouth-watering, healthy stir fries from much-loved chef Ken Hom
Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with his Top 100 Stir Fry Recipes, he has created a beautifully illustrated, engaging and easy-to-follow guide to quick, nutritious and delicious cooking. This is the perfect addition to anyone's kitchen shelf - whether cooking novice or more experienced chef!
'Great buy! Best stir fries I've ever cooked!' — Reader review
'Ken Hom does it again .. a cracking guide to stir fries' — Reader review
'The recipes are easy to follow and Ken Hom's enthusiasm is hard to resist' — Reader review
'Just the ticket!' — Reader review
Ken Hom brings us 100 mouth-watering recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates.
With 20 new recipes and 80 favourites from his collection, Ken not only covers oriental stir fries but includes non-Asian dishes as well, such as stir-fried fusilli alla carbonara. Divided into chapters on chicken, fish and seafood, beef, pork and vegetable dishes, it covers all tastes and diets and also contains sections on techniques for chopping and frying, how to use a wok and recommendations for oils and sauces.
As one of the world's greatest authorities on cooking with a wok, Ken shows us that the versatility and convenience of stir frying never compromises the flavour. Say goodbye to the takeway and embark on your own cooking journey!
About the Author
Ken Hom is regarded as one of the world's greatest authorities on Oriental food and he still tirelessly travels the world making TV appearances, writing books and consulting on restaurants. In September 2007, he was awarded an honorary doctorate from Oxford Brookes University for his 'outstanding success with the international food world' and he was also appointed 'Founding Patron of Oxford Gastronomica',
He began his culinary career in his uncle's restaurant in Chicago and went on to teach at California's Culinary Academy. After a spell studying gastronomy in France, an article in the New York Times led to his first television series in 1984. In total, he has presented five BBC TV series, which have been transmitted internationally and written over 30 cookery books.
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