Synopses & Reviews
From light veggie meals to spicy beef or seafood, something for every occasion Offering a broad range of recipes including curries and salads, modern and traditional, plus appetizers, snacks, and side dishes, this book offers an amazing selection of taste, ingredients, and style, all made in the wok. Recipes include Savory Beef with Asparagus, Rainbow Vegetables, Ginger and Garlic Carrots, and Sweetcorn and Crab Soup. Includes dual measurements.
About the Author
Ken Hom began his culinary career in his uncle's Chicago restaurant at the age of 11, before eventually moving on to teach at California's Culinary Academy. He now has 25 years' experience as a BBC television chef and has written more then 30 cookbooks, including Foolproof Chinese Cooking, Foolproof Thai Cooking, and Ken Hom's Quick Wok.