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Ken Hom Travels With A Hot Wok
About the book
  • Published: 7 June 2002
  • ISBN: 9780563534945
  • Imprint: BBC Books
  • Format: Paperback
  • Pages: 240
Categories:

Ken Hom Travels With A Hot Wok


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160 quick and easy dishes with East-West flavours

160 Quick and Easy Dishes with East-West Flavours Pacific Rim or fusion cookery, is a mix of the best of Far Eastern and Western-style cuisines. It draws its inspiration from an extraordinarily wide geographical area, which encompasses California, Australia, Thailand, Hong Kong, Japan and Vancouver. Ken Hom, the world's champion of Chinese cookery and a pioneer of fusion cooking, celebrates this stylish cuisine in a superb collection of over 160 dishes. Ken Hom's Travels with a Hot Wok is innovative cooking at its best. Where else can you find such straightforward and superfast recipes that combine such diverse ingredients? Take, for instance, the Two-minute Coconut Prawn Starter made from large succulent prawns, coconut milk and spices; or Grilled Pork Crepinettes that cleverly marries Oriental and Western spices and herbs to give perfectly blended flavours; not to mention the tantalizing Apple and Lemon Grass Frangipane Tart a truly complementary East-West dessert. Ken Hom Travels with a Hot Wok, which accompanied the BBC television series of the same name, brings the imagination and passion of Pacific Rim cooking to your table and transforms everyday fare into fabulous meals.

  • Pub date: 7 June 2002
  • ISBN: 9780563534945
  • Imprint: BBC Books
  • Format: Paperback
  • Pages: 240
Categories:

About the Author

Ken Hom

Ken Hom is regarded as one of the world's greatest authorities on Oriental food and he still tirelessly travels the world making TV appearances, writing books and consulting on restaurants. In September 2007, he was awarded an honorary doctorate from Oxford Brookes University for his 'outstanding success with the international food world' and he was also appointed 'Founding Patron of Oxford Gastronomica',

He began his culinary career in his uncle's restaurant in Chicago and went on to teach at California's Culinary Academy. After a spell studying gastronomy in France, an article in the New York Times led to his first television series in 1984. In total, he has presented five BBC TV series, which have been transmitted internationally and written over 30 cookery books.

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