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Ken Hom's Top 100 Stir-fry Recipes

Ken Hom's Top 100 Stir-fry Recipes

Hardback BBC Books' Quick & Easy Cookery

By (author) Ken Hom

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  • Publisher: BBC BOOKS
  • Format: Hardback | 144 pages
  • Dimensions: 194mm x 246mm x 18mm | 680g
  • Publication date: 28 August 2007
  • Publication City/Country: London
  • ISBN 10: 0563521643
  • ISBN 13: 9780563521648
  • Illustrations note: 30 colour photos
  • Sales rank: 150,222

Product description

Ken Hom brings us 100 inspired recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates. With 20 new recipes and 80 favourites from his collection, Ken not only covers oriental stir fries but includes non-Asian dishes as well, such as stir-fried fusilli alla carbonara. The cookbook is divided into chapters on chicken, fish and seafood, beef, pork and vegetable dishes. There are also sections on techniques for chopping and frying, how to use a wok and recommendations for oils and sauces. Stir frying is regarded as a healthy and popular cooking method and all grocers sell ready-prepared stir-fry vegetables. As one of the world's greatest authorities on cooking with a wok, Ken shows us that the versatility and convenience of stir frying never compromises the flavour.

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Author information

Ken Hom is an internationally regarded authority on Chinese and Oriental cooking, and has 25 years' experience as a television chef. He began his culinary career in his uncle's Chicago restaurant at the age of eleven, before eventually moving on to teach at California's Culinary Academy. Following a spell studying gastronomy in France, Ken presented his first TV series in 1984 - Ken Hom's Chinese Cookery on the BBC. Since then, he has written over 30 cookery books and presented numerous internationally distributed television series, and has launched a massively successful range of woks and accessories, with over 7 millions woks sold in 59 countries.

Review quote

An outstanding collection of new and classic stir-fry recipes from one of the world's leading authorities on Asian cooking.