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Free eBook Ken Hom's Quick Wok: The Fastest Food in the East download

by Ken Hom

Free eBook Ken Hom's Quick Wok: The Fastest Food in the East download ISBN: 0747276005
Author: Ken Hom
Publisher: Headline Book Publishing; Reprint edition (February 1, 2003)
Language: English
Pages: 160
Category: Cooking, Food and Drinks
Subcategory: Regional and International
Size MP3: 1830 mb
Size FLAC: 1900 mb
Rating: 4.5
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.

Famous for making Chinese cookery easy and appealing to everyone, Ken Hom has surpassed himself with this new collection of over 80 fast wok recipes. Ken Hom's Quick Wok has been written for the busy people of today, be they 17 or 70. Clear instructions, combined with the use of fresh ingredients that need little or no preparation, mean you can rustle up sure-fire winners in no time at all, such as Sweet Ginger Chicken and Firecracker Pork with Com, which your friends and family will love you for. If you want healthy food without compromising on taste; if you want inspiration but are in a hurry, then this is the cookbook you've been waiting for.
User reviews
I give Ken Hom's Quick Wok only four stars because it is a good book, but one should think twice before buying it.
A major warning sign is that it is a thin, oversize format book with lots of pictures and half the content for two thirds of the price of a `full size' cookbook. This consideration can be nullified by the fact that the book's contents are much better than the run of the mill oversize picture book if that were the whole story. A second consideration is that Ken Hom has a similar oversized many pictured book published at roughly the same time by Dorling Kindersley (DK) entitled `Foolproof Chinese Cooking'. This book is superior to the `Quick Wok' in many ways. First, the `Foolproof' book gives much more detailed recipe instructions and the many pictures are specifically dedicated to assisting in the communication of the recipe steps. Second, much of the introductory material in `Quick Wok' is duplicated in `Foolproof'. Thus, if one were interested simply in a good introductory book on Chinese cooking, the `Foolproof' book would be the one to choose.
There are some reasons to own both books. The `Quick Wok' book focuses not only on recipes done in a wok, but also recipes which are fast even by the standards of wok cooking, which are normally as fast or faster than a sauté in French style cooking. Another reason to consider this book is that wok cooking is not all about stir-frying. It includes deep-frying and steaming and the book even includes some dessert recipes done by steaming.
The major chapters on recipes in this book are:
Starters and appetizers
Fish and shellfish
Noodles and rice
Unlike the `Foolproof' book, the table of contents does not list the names of all dishes. Another strike against it.
There are two other observations, which may weigh on whether this is the book for you. First, since the theme of the book is fast cooking, there are a large number of prawn recipes, since these cook extremely fast. If you are not fond of shrimp, you may want to consider this. Second, while the pitch of the book is speed, I question some of the prep timings. I'm sure a professional chef can prep seven vegetables in 20 minutes, but I can't. I also discount the claim of fast cooking when the recipe involves a long marinade. That immediately discounts the recipe as suitable for a quick after work preparation.
There are tips in the back of the book on entertaining and menus, which have the feed of something being copied from some other work. They all appear to be common sense. I would go to Martha Stewart for more detailed recommendations. The photography and food styling are competent, but not up to the quality one would expect in an oversize format with lots of pictures.
The author has a great reputation in his field, but this is by no means his best effort. I recommend the contents of this book, but give some alternatives some thought as well.
I am a bit of a cook book collector and this one along with one other are used the most by far. The key is a good wok to accompany this cook book. What I love the most about this cook book is the recipes are always fantastic and SIMPLE! Meat off the wok is always the most tender (my favorite food comes from the wok and the grill) and this cook book never fails me. All the recipes are simple, mainly prep, and good. I have been making the same recipes out of the cook book for the past 8 years. That is long I have had it.

If you want an excellent WOK to accompany your cook book, I might suggest thewokshop.com (the cast iron woks). I bought this wok on my honeymoon 8 years ago and that wok and this cook book are a perfect marriage! (o; Keeps the hubz happy.
Good Book...Thanks.
I bought this book looking to start trying some new Asian recipes. I had looked at a number of other books, but this was appealing for two major reasons:
1) Nothing required absurd amounts of prep time;
2) It has a variety of different recipes -- it's not just Chinese, Thai, etc.
It works on both fronts.
If you're totally new to Asian cooking or are looking to broaden your horizons, there's a lot of good information early in the book about types of ingredients you'll use (broken down into smaller categories such as sauces, spices, etc.) and a brief discussion of them. There's also information (short) on cooking techniques, equipment needed, etc.
If you're looking to do these recipes exactly, you may need to find an Asian market where you can get some things; many recipes call for Shaoxing rice wine and two types of soy sauce. The only place I was able to find these were at an Asian market - I tried every other grocery store around me before finding them there.
Finally, the recipes are great. My favorite so far is pineapple pork -- like most of the recipes, it takes only a couple minutes to prepare and tastes great.
Only second best to Hugh Carpenter and Teri Sandison's "Wok fast," you'll find yourself thumbing this book very often for easy and fast wok dishes. It's also a good primer for those who have no inkling of what is what in Asian ingredients.