Ken Hom's Asian Ingredients [Paperback]

Ken Hom (Author)

Book Description

Publication Date: January 1, 1996

Asian cooking is more popular than ever, but shopping in an Asian specialty market is baffling for many home chefs. Cookbook author and television personality Ken Hom here provides full-color photos of over 70 items, with helpful information on purchasing, using, and storing them. More than two dozen recipes show how these ingredients can be used in a wide range of tempting dishes.

Editorial Reviews

From Booklist

Hom's ninth cookbook is a decent guide to oriental cooking. Not only are 32 common vegetables (bamboo shoots and jicama, for instance) and 43 major ingredients (bean curd to wonton wrappers) photographed and defined in sufficient depth, but Hom also includes details on equipment and techniques--though, unfortunately, no step-by-step illustrations accompany the latter. Most of the recipes are simple, stir-fry dishes requiring little virtuosity. Barbara Jacobs

Review

Over 70 items are presented in a colorful guide which features over two dozen recipes on using Asian ingredients. The central feature of this title is realistic color photos of both fresh and prepared ingredients central to Asian cooking: photos which will aid in identification at many Asian markets. Any with access to Asian markets will find this a fine take-along tote. -- Midwest Book Review

Product Details

• Paperback: 151 pages
• Publisher: Ten Speed Press; First Printing edition (January 1, 1996)
• Language: English
• ISBN-10: 0898157951
• ISBN-13: 978-0898157956
• Product Dimensions: 10.2 x 4.6 x 0.6 inches
• Shipping Weight: 12 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,208,231 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars A must-have for newcomers and pros alike!, February 17, 1999

By 

[e-mail] (Louisville, KY) - See all my reviews

This review is from: Ken Hom's Asian Ingredients (Paperback)

If you're new to the fascinating but somewhat arcane world of Chinese cooking, this is the book for you. This lavishly illustrated book explains the cusine's most exotic ingredients (cloud ears, bok choy, szechewan peppercorns and much more) in a way that's accessable to the uninitiated. Also included are invaluable explanations of Chinese cooking techniques (red cooking, stir-frying, steaming) and a short section of recipes. Even if you've never picked up a wok before, this book will have you cooking like a pro in no time. Especially valuable is the book's small size, which makes it perfect for trips to the Chinese grocery, which can otherwise be more than a little intimidating for newbies. Hom explains what brands to buy, and which to avoid (soy sauce from Singapore is lousy). My dishes have improved 1000% since I starting using the authentic ingredients. With this book as your guide you can't go wrong. Enjoy!