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A Taste of China: The Definitive Guide to Regional Cooking (Pavilion Classic Cookery)
by Ken Hom
Available from Amazon
$13.22
|
Features
Paperback: 239 pages
Publisher: Pavilion Books, Limited; New Ed edition April 1, 2006
Language: English
ISBN-10: 1862057079
ISBN-13: 978-1862057074
Product Dimensions:
8.3 x 5.9 x 1 inches
Shipping Weight: 1.1 pounds
From Publishers Weekly
If you're looking for help in recreating the Moo Goo Gai Pan you have delivered to your digs every other Thursday, this is not it: Hom ( Ken Hom's Chinese Cookery ) respects his subject too much to simplify it. Thus Western readers may be lured and dragged, protesting (feebly) that they don't have time to attend to "Food for the Body and Soul: The Medicinal and the Vegetarian" (here the meat of Chapter 10), that they are unnerved by Hom's recipe for sesame jellyfish, or desire a convenient substitute for bitter melon or silk squash. That's just too bad. Only for those dishes that most Americans really couldn't handle does Hom make exceptions: while explanations are given for shark's fin and bird's nest, recipes do not include them. Variety is wide, ranging from the typical wontons and sesame noodles to Portuguese-influenced dairy dishes like stir-fried milk. Leong Ka Tai's ( Beijing ) beautiful photographs show not only nicely arranged raw materials, final fare and a quaint duck herder but also the sloppier side of culinary endeavors, viz., a pork side slung over the back of bicycle. Likewise, Hom's text puts an array of gastronomic detail into the historical, social, agricultural and technological context of the real China. Author tour; BOMC HomeStyle alternate.
Copyright 1990 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
From Library Journal
Hom, author of Fragrant Harbor Taste (S. & S., 1989), Asian Vegetarian Feast ( LJ 2/15/88), and other books on Asian cuisines, was able to visit a China few tourists have ever seen. His journey began at his ancestral village in Canton, but he traveled all over the country, eating in private homes and in restaurants rarely accessible to foreigners. He has collected recipes found in few other Western cookbooks, dishes that are the real food of China, adapted to be easily made in American kitchens. Leong Ka Tai's impressive photographs complement Hom's charming, sometimes moving, account of his travels. This is highly recommended.
Copyright 1990 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
Reader Reviews
This review is from: The Taste of China (Pavilion Classic Cookery) (Paperback)
Wonderful. This book is just great! Ken Hom has not only shown how you could cook good traditional Chinese Food but also taught us a great deal in Chinese history, culture and traditions. Very easy to follow. I have learned a lot from the book. Thanks Ken.
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A Taste of China: The Definitive Guide to Regional Cooking (Pavilion Classic Cookery)
by Ken Hom
Available from Amazon
$13.22
|
|
