Complete Chinese Cookbook

Front Cover
Random House, Nov 30, 2011 - Cooking - 352 pages
1 Review

Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine.

Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals.

Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.

 

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Complete Chinese Cookbook Hardcover

User Review  - jtsports1600 - Overstock.com

This book is good. But needed more detail especially photos. Need more photosphotos and photos of the dishes that features.Cause if you cant see what is suppose to look like after you cook it than how ... Read full review

Contents

About the Book
About the Author
List of Recipes
Also by Ken Hom
To the memory of my mother who taught me food as a cultural expression
FOREWORD
INTRODUCTION
INGREDIENTS
Stirfried Eggs with Tomatoes
Eggs with Stirfried Vegetables
Steamed Egg Custard with Meat Sauce
Steamed Egg Custard with Clams
Marbled Tea Eggs
Stirfried Milk
FISH SHELLFISH
Braised Fish

EQUIPMENT
TECHNIQUES
MENUS AND HOW TO EAT CHINESE FOOD
APPETISERS
Beijing Peking Dumplings Guotie and Jiaozi
Steamed Open Dumplings
Sichuan Dumplings in Spicy Sauce
Shanghaistyle Wontons
Vegetarian Dumplings
Preserved Vegetable Dumplings
Cold Cucumber Salad with Garlic
Pickled Young Ginger
Stuffed Peppers
Ban Doufu
Sesame Prawn Toast
Cold Marinated Peanuts
Prawn Crackers
Caramelised Walnuts
Fried Wontons
Spring Rolls
Curried Vegetarian Spring Rolls
Steamed Spareribs with Black Beans
Peanuts with Fivespice
Stirfried Peanuts with Chillies
SOUPS
The secrets of perfect stock
Chicken Stock
Pork and Chicken Stock
Curried Sweetcorn Soup with Chicken
Chicken and Mushroom Soup
Chicken and Spinach Soup
Asparagus and Minced Chicken Soup
Ham and Bean Sprout Soup
Ham and Marrow Soup
Hot and Sour Soup
Ham and Pigeon Steamed in Soup
Kidney and Beancurd Soup
Cabbage and Pork Soup
Chinese Cabbage Soup
Tianjin Cabbage with Chicken Consommé
Wonton Soup
Sweetcorn Soup with Crabmeat
Tomato Eggflower Soup
Watercress Soup
Beancurd Spinach Soup
Beef Soup with Fresh Coriander
MEAT
Honey Glazed Pork
Sweet and Sour Pork
Chilli Pork Spareribs
Steamed Pork with Spicy Vegetables
Fivespice Spareribs
Barbecued Roast Pork
Cold Beijing Peking Pork
Steamed Pork Loaf
Stirfried Minced Pork
Stirfried Pork with Spring Onions
Roast Crispy Pork Belly
Chiu Chow Style Sweet and Sour Pork
Pork with Black Bean Sauce
Mu Shu Pork with Chinese Pancakes
Twicecooked Pork
Lionhead Pork Meatball Casserole
Braised Pork with Beancurd
Braised Pork Belly Shanghai Style
Stuffed Beancurd
Hot and Sour Kidneys
Steamed Beef Meatballs
Rainbow Beef in Lettuce Cups
Stirfried Beef with Orange
Beef in Oyster Sauce
Stirfried Beef with Ginger
Stirfried Pepper Beef with Mangetout
Minced Beef with Scrambled Eggs
Stewed Beef Northern Style
Stewed Curry Beef Brisket
Redcooked Oxtail Stew
Beijing Peking Braised Lamb
Mongolian Hot Pot
Stirfried Liver in Spicy Sauce
Stirfried Lamb with Garlic
Stirfried Lambs Kidneys
POULTRY
Cashew Chicken
Lemon Chicken
Walnut Chicken
Shredded Chicken with Sesame Seeds
Soy Sauce Chicken
Drunken Chicken
Yunnan Steamed Pot Chicken
Curried Chicken with Peppers
Salt Roasted Chicken
Crispy Chicken
Wineflavoured Chicken in a Clay Pot
Mango Chicken
Smoked Chicken
Paperwrapped Chicken
Stirfried Chicken Shreds
Garlic Chicken with Cucumber
Chicken in Black Bean Sauce
Sweet and Sour Chicken
Beggars Chicken
Hot Spiced Chicken
Crispy Shrimp Paste Chicken
Fragrant Crispy Chicken
Steeped Chicken
Steamed Chicken with Chinese Sausage
Sichuan Peppercorn Chicken
Bean Sauce Chicken
Twicecooked Chicken
Whole Stuffed Chicken Skin
Crispy Sichuan Duck
Cantonese Roast Duck
Eight Jewel Duck
Cantonese Pressed Duck
Beijing Peking Duck
Teasmoked Duck
Braised Duck
Fivespice Red Braised Pigeons
Crispy Fried Pigeons
Barbecued Quails
Stirfried Quails
Meatfilled Omelette
Homestyle Omelette
Fourcolour Omelette
Sweet and Sour Fish
Fish in Hot Sauce
West Lake Fish
Fish in Wine Sauce
Smoked Fish
Fish in Hot and Sour Sauce
Redcooked Fish
Fried Fish with Ginger
Fried Fish with Garlic and Spring Onions
Fish Balls with Broccoli
Fried Sesame Seed Fish
Crispy Fish Roll
Panfried Fish with Lemon Sauce
Squirrel Fish
Steamed Fish Cantonese Style
Steamed Salmon with Black Beans
Sizzling Rice Prawns
Stirfried Prawns with Egg
Sichuan Prawns in Chilli Sauce
Sweet and Sour Prawns
Mango Prawns
Prawns with Honeyglazed Walnuts
Beijing Peking Prawns
Braised Prawns
Crab with Black Bean Sauce
Crab Casserole in a Clay Pot
Crab in Egg Custard
Steamed Crab with Vinegar and Ginger Sauce
Stirfried Scallops with Pigs Kidneys
Sichuanstyle Scallops
Stirfried Squid with Vegetables
DeepFried Oysters
Steamed Fresh Oyster
VEGETABLES
Spiced Chinese Leaves
Stirfried Chinese Greens
Stirfried Mangetout with Water Chestnuts
Spicy Stirfried Mushrooms
Stirfried Spinach with Garlic
Stirfried Broccoli with Hoisin Sauce
Hot and Sour Cucumber Salad
Braised Cauliflower with Oyster Sauce
Panfried Stuffed Cucumbers
Stirfried Curry Celery
Deepfried Green Beans
Crispy Seaweed
Stirfried Bean Sprouts
Salt and Pepper Beancurd
Stirfried Ginger Broccoli
Chinese Leaves in Soy Sauce
Stirfried Cucumbers with Hot Spices
Stirfried Watercress with Chilli
Braised Spicy Aubergines
Braised Beijing Peking Cabbage in Cream Sauce
Braised Beancurd with Mushrooms
Firecracker Corn
Buddhist Casserole
Lettuce with Oyster Sauce
Braised Beancurd Casserole Family Style
Aubergine with Sesame Sauce
Stirfried Pickled Ginger with Beancurd
Spinach with Fermented Beancurd
Countrystyle Aubergine
Beijing Peking Panfried Beancurd
Cold Sweet and Sour Chinese Leaves
Cold Peppers with Black Beans
Cold Marinated Bean Sprouts
Pickled Cucumber Salad
Spicy Spinach Salad
Refreshing Watercress Salad with Sesame Dressing
Cold Sesame Broccoli
Deepfried Milk
RICE NOODLES DOUGH
Perfect Steamed Rice
Fried Rice the basic recipe
Rice Congee
Sichuan Style Congee
Steamed Rainbow Rice
Rainbow Rice
Chicken Sausage and Rice Casserole
Shanghai Vegetable Rice
Fried Rice with Pineapple
Chicken Fried Rice
Egg Fried Rice
Fried Rice with Beef
Fragrant Fried Ginger and Spring Onion Rice
Chiu Chow Fried Rice
Savoury Glutinous Rice Stuffing
Fried Rice Yang Chow Style
Rice Cake
Deepfried Glutinous Rice Cakes
Chiu Chow Noodles in Sesame Sauce
Sichuan Gardens Dandan Noodles
Chicken on Crispy Noodles
Chow Mein
Cold Spicy Noodles
Stirfried Rice Noodles with Beef Chilli Bean Sauce
Hot Bean Thread Noodles
Spicy Sichuan Noodles
Braised Noodles with Crabmeat
Bean Sauce Noodles
Singapore Noodles
Steamed Buns
Chinese Pancakes
Beijing Peking Onion Cakes
DESSERTS
Sweet Almond Soup
Cold Honeydew Melon and Coconut Soup
Warm Banana Compote in Plum Wine with Candied Ginger
Doublesteamed Birds Nest with Coconut
Egg Custard
Honeydew Pudding
Almond Jelly with Fresh Oranges
Cold Almond Pudding with Fresh Fruit
Fruit Compote
Peaches in Honey Syrup
Steamed Pears
Toffee Apples and Bananas
Sweet Walnut Cream
Walnut Biscuits
Notes on the recipes
Conversion tables
Acknowledgements
Copyright

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About the author (2011)

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. He lives in France.

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