Ken Hom's Hot Wok: Over 150 One-Pan Wonders
by Ken Hom

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Book Reviews of Ken Hom's Hot Wok: Over 150 One-Pan Wonders

Book Review: Great guy, great recipes, great book
Summary: 5 Stars

Hom's absolute passion for Asian food, and in particular for Wok-cooked Asian food, shines through as you find page after page (bless me, 224 of them, I see!) of amazing recipes (over 150 for the punk accountants amongst you). But Ken Hom offers more than just a recipe and a photo. He strategically places notes on ingredient choice, preparation, and even cultural explanations based on his childhood in China. Added to this is information gleaned from his travels in Asia, and his exploration of Asian cuisine.

Ken Hom is truly international. Born of Chinese parents, raised in USA and now living in France, he travels frequently to Asia to learn more about his art. I saw him recently on a French television program, sharing the secrets of French cuisine with a top chef. Talk about depth of knowledge - Ken Hom knew almost as much as the other guy!

Get this book, try out the simple recipes first, then move on to some of the slightly more difficult ones. Believe me, wok cooking can me rewarding, not just for it's simplicity, but for its superb variety of flavors and aromas. Learn from the true master, and let Ken Hom into your kitchen. I promise you, you'll not regret the experience.

Summary of Ken Hom's Hot Wok: Over 150 One-Pan Wonders

Well organized into chapters that begin with notes on the recipes and end with an amusing collection of desserts (including Fluffy Steamed Cantonese Cake--yes, made in a wok!), the book dispels any fears about wok cookery or Asian ingredients by spelling out just how to buy and care for the former and clearly describing the latter.

Ken Hom is a world citizen--he was brought up in the United States, now lives in the south of France, and travels throughout Asia. He skillfully adapts recipes from his life and his travels. Stir Fried Fish with Black Bean Sauce is a classic from Mr. Hom's mother's kitchen, while an aromatic and lightly spicy Vietnamese-style Noodle Soup or Thai-Style Noodles with Chicken take the cook on a delightfully savory journey.

The recipes are aimed at the cook who is comfortable in the kitchen. Any cook, however, accompanied by Ken Hom's depth of knowledge and his helping hand, will enjoy recipes cooked in their own hot wok! --Susan Loomis, Amazon.co.uk

Wok Cookery Books

• Subjects > Cookbooks, Food & Wine > Regional & International > Asian > Wok Cookery