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Classic Chinese Recipes: 75 Signature Dishes
Hardcover
Cookbooks GeneralChinese CookingSauces & Dressings
Publisher Price: $12.99
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ISBN10: 0600638928
ISBN13: 9780600638926
Publisher: Hamlyn (UK)
Published: Jun 10 2025
Pages: 160
Weight: 0.65
Height: 0.60 Width: 5.40 Depth: 6.90
Language: English
ISBN13: 9780600638926
Publisher: Hamlyn (UK)
Published: Jun 10 2025
Pages: 160
Weight: 0.65
Height: 0.60 Width: 5.40 Depth: 6.90
Language: English
Ken Hom's books have sold over a million copies worldwide, and he has been cooking on television for over 30 years. This Chinese cookbook features authentic, delicious dishes presented clearly, alongside beautiful photography. A fantastic addition to any culinary library, and part of the collectable Hamlyn Classic Recipes series. Discover the joy of Chinese cooking with Ken Hom's Classic Chinese Recipes. 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 cooking. In this cookbook, he shares over 75 of his finest recipes, honoring the simplicity and freshness of Chinese food. Discover the art of achieving fresh and vibrant flavors through simple, yet sophisticated techniques that define Chinese cooking. The majority of ingredients can be sourced at local supermarkets. These recipes are organized 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-flavored 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.
Stir-fried Pork with Bean Sprouts; Stewed Pork Spareribs; Orange-flavored 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.
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