Free eBook Ken Hom's Quick Wok: The Fastest Food in the East download
by Ken Hom
Author: Ken Hom
Publisher: Headline Book Publishing; Reprint edition (February 1, 2003)
Category: Cooking, Food and Drinks
Subcategory: Regional and International
Size MP3: 1830 mb
Size FLAC: 1900 mb
Format: lit mbr lrf txt
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Ken Hom. Place of Publication. Ever since his 1984 BBC series, CHINESE COOKERY, Ken Hom has been loved and admired by all fans of Oriental cookery. Among his international bestsellers are KEN HOM'S HOT WOK and KEN HOM TRAVELS WITH A HOT WOK. He has opened several Yellow River Cafes in London. Country of Publication.
BookDragon Books for the Multi-Culti Reader. Oh, if only all fast food was this toothsome. Even though I’m oh-so-worthless in the kitchen, this one made me believe I could actually make a dish or two. Ken Hom’s Quick Wok: The Fastest Food in the East by Ken Hom. And the pictures alone are delicious to behold. Takeout anyone. lthough if you believe the preparation and cooking times listed, you’d be eating long before the delivery person arrived.
Ken Hom's Quick Wok makes cooking easy . Ken Hom's Quick Wok : The Fastest Food in the East.
Ken Hom's Quick Wok : The Fastest Food in the East.
Ken Hom's quick wok. the fastest food in the East. Wok cookery, Internet Archive Wishlist, Wok cooking. There's no description for this book yet. by Ken Hom. Published 2003 by Headline in London. Originally published: 2001. Quick wok. Other Titles. The Physical Object.
Ken Hom OBE (traditional Chinese: 譚榮輝; simplified Chinese: 谭荣辉; pinyin: Tán Rónghuī, born May 3, 1949) is a Chinese-American chef, author and television-show presenter for the BBC.
Hom was born in Tucson, Arizona, to Taishanese parents
Ken Hom was born and raised in Tucson, Arizona – his Cantonese parents emigrated to the US in the 1920s
Ken Hom was born and raised in Tucson, Arizona – his Cantonese parents emigrated to the US in the 1920s. Growing up, he found American food unpalatable compared with his mother's cooking, so she sent him to school with a flask of hot rice and stir-fried vegetables, much to the envy of his friends. In 1969, Ken went to university in California, where he funded his tuition by giving cooking lessons. They proved to be so popular that he was recommended to the BBC by Madhur Jaffrey; Ken’s first Chinese cookery programme followed soon after.