From Publishers Weekly
Veteran food writer, instructor and consultant Hom (East Meets West, Ken Hom's Chinese Cookery, etc.) displays his considerable talents in an enticing collection that draws upon several Asian cuisines. Fresh, colorful fare is introduced by intelligent notes discussing serving suggestions and recipe origins. The versatile repertoire will enhance meat-based as well as vegetarian meals, as Hom explains when he suggests serving bean sprout salad with grilled meats or spinach in oyster sauce at a barbecue. He improves the volume's accessibility by commenting on techniques and ingredients as well as by listing some of the recipes by their suggested uses. Thus asparagus with tangy mustard dressing or crispy scallion omelette serve as light and quick, one-dish meals; Vietnamese-style vegetarian spring rolls or hot and spicy walnuts are in the "do ahead" category; and pineapple fried rice or rainbow vegetables in lettuce cups are crowd-pleasers. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc.
Copyright 1987 Reed Business Information, Inc.
From Library Journal
Hom is an authority on Chinese cooking, author of numerous cookbooks, and host of a PBS-TV show on the topic. Here he limits himself to vegetable and pasta dishes, but the interesting and varied recipes come from all over AsiaChinese Bitter Melon with Black Bean Sauce, Thai-Chinese Tomato Soup with Lemon Grass, Indonesian Cauliflower Soup. Many of his more innovative dishes draw on both Eastern and Western cuisinesPasta with Coriander, Ginger, and Basil Pesto. The sections on ingredients, equipment, and techniques and the recipe notes are equally good. JS
Copyright 1988 Reed Business Information, Inc.
Copyright 1988 Reed Business Information, Inc.
