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Ken Hom

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Ken Hom's Hot Wok: Over 150 One-Pan Wonders Paperback – January 1, 1999

by Ken Hom (Author), Philip Webb (Photographer)

4.5 61 ratings

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Provides wok recipes for appetizers, soups, fish, meat, poultry, vegetables, rice, noodles, and desserts

Amazon.com Review

Ken Hom, star of several television cookery shows, including Hot Wok, has a natural exuberance and passion for Asian food that is vibrantly evident in this delicious, entertaining, and useful cookbook. Filled with more than 150 recipes that are designed to be prepared in the wok, it offers tidbits of cultural information based on Ken Hom's childhood in his Chinese family, his travels throughout Asia, and his continuing exploration of various Asian cuisines.

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

Print length

224 pages
Language

English
Publisher

West One Hundred Seventy Five
Publication date

January 1, 1999
Dimensions

7.5 x 0.75 x 9.75 inches
ISBN-10

1884656080
ISBN-13

978-1884656088
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Product details

Publisher ‏ : ‎ West One Hundred Seventy Five; 0 edition (January 1, 1999)
Language ‏ : ‎ English
Paperback ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 1884656080
ISBN-13 ‏ : ‎ 978-1884656088
Item Weight ‏ : ‎ 1.35 pounds
Dimensions ‏ : ‎ 7.5 x 0.75 x 9.75 inches

Best Sellers Rank: #3,260,154 in Books (See Top 100 in Books)
- #491 in Wok Cookery (Books)

Customer Reviews:
4.5 61 ratings

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Customer reviews

4.5 out of 5

61 global ratings

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James Thomas Lewis

Hot wok

Reviewed in the United States on February 1, 2014

Verified Purchase

This has been a long-time favorite. After losing it in the flood, I'm so happy to be able to find it again. It's like an old friend. Thanks so much for this service. It's in great shape.

One person found this helpful

Helpful

Ella C.

Great go-to guide for quick and delicious Asian food

Reviewed in the United States on October 20, 2011

I have had this book for about 10 years now and it's my go-to guide when I want some ideas for a quick dinner. I haven't tried baking in my wok, but the stir-fry recipes have always turned out well. It has good color photographs too, although not every recipe is pictured. As mentioned in the other reviews, you can really feel Ken Hom's enthusiasm for Asian food.

Reviewed in the United States on December 5, 2012

Verified Purchase

If you like Chinese cooking you can't beat Hom's books. The best Chinese I've had since China. Suggest his"Taste of China" as his best of all the Hom books I have.

2 people found this helpful

Helpful

Just okay; book is outdated

Reviewed in the United States on June 25, 2013

Verified Purchase

Newer books have better recipes due to the fact that there are more Chinese ingredients available these days. This older book is missing the lovely full-color pictures, helpful hints and interesting narratives that are the norm in more current cookbooks. Sometimes I can find a "gem" in an older cookbook, but not this time. Compared with the new Chinese cookbooks, these recipes appear outdated and mediocre. My advice is to pass it by.

2 people found this helpful

Helpful

madmanxman

Great guy, great recipes, great book

Reviewed in the United States on October 5, 2001

So okay, you go out and buy yourself a wok, you turn up the heat, you get out the oil - and then what? Ken Hom (one of the greatest Chinese chefs - and a terrific TV personality) will tell you. Right from the very basics, like how to prepare your new wok before putting any food in it.
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.

10 people found this helpful

Helpful

Elena

Excellent book!

Reviewed in the United States on August 31, 2004

This is a great book. Recepies are simple but delicious. I've tried every single one and all were wondeful. If you like to cook Asian Cuisine this is a winner. GET IT!

One person found this helpful

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Top reviews from other countries

cactus60palm

Five Stars

Reviewed in Canada on January 15, 2015

Verified Purchase

Very good cookbook!

elinor

Hom's Hot Wok

Reviewed in the United Kingdom on April 15, 2014

Verified Purchase

Obtained my first copy of this book second hand in a bargain bundle, but I was drawn in by the full page photos and straightforward instructions. Some of our favourites come from this book. Try the Braised Garlic Chicken, and the Stir-Fried Cabbage with Carrots. Have just ordered another copy as I move to a new address and my former flat-mates want to keep the book!

One person found this helpful

Roger James Elsgood

Ken is a wok star

Reviewed in the United Kingdom on August 24, 2020

Verified Purchase

The definitive wok book. A classic.

francelife23

Four Stars

Reviewed in the United Kingdom on March 16, 2016

Verified Purchase

Item as expected

Miss A. L. Calway

An oldie but a goodie!

Reviewed in the United Kingdom on April 5, 2014

Verified Purchase

My partner has been looking for this book for many years after his old copy went missing. I bought it for him and am very glad I did - with some fantastic, timeless, oriental recipes, I have been well fed ever since!

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