Ken Hom Bücher

Ken Hom hat seine gewohnte Magie entfaltet, um die thailändische Küche - eine der beliebtesten Küchen - für alle zugänglich zu machen. Die 130 exotischen Rezepte sind klar und einfach nachzukochen, viele sind mit Farbfotografien illustriert, die die aufregenden Aromen der thailändischen Küche heraufbeschwören. Es gibt klassische Gerichte wie eine traditionelle duftende Garnelen- und Zitronengras-Suppe und grünes Curry mit Rindfleisch sowie andere ungewöhnliche Delikatessen wie im Wok geröstete Muscheln mit Chili - alle fangen den charakteristischen Geschmack Thailands ein und tragen das Markenzeichen von Ken Homs Küche, die Ost und West vereint.

Die chinesische Küche für moderne Köche. Lernen Sie kochen wie in China! Ken Hom, einer der größten Kenner der asiatischen Küche, ist Ihr Lehrmeister und begibt sich mit Ihnen auf eine kulinarische Reise quer durch alle Regionen Chinas. Anhand von über 220 Original-Rezepten gewährt er einen Einblick in den (Küchen-)Alltag Chinas - von den traditionellen Lebensmitteln über die typischen Küchengeräte bis hin zu den klassischen Garmethoden für Dämpfkorb, Wok & Co.

Kochen mit dem Reis & Nudeln - bk1474; Naumann &Göbel Verlagsgesellschaft; o. Angabe; Paperback; 2009

Ken Hom zeigt mit über 40 seiner Lieblingsrezepte, wie man das Beste aus dem WOK herausholt: ob Wan-Tan-Suppe, Garnelen süß-sauer oder knusprige Ente - alles einfach und schnell zubereitet und direkt aus einem Topf. Die ganze Palette der chinesischen Küche, von einfachem Dünsten bis zum anspruchsvollen Frittieren: Hier wird jeder Zubereitungs-Schritt in Step-by-Step-Fotos erklärt. Ken Hom sucht die Zutaten aus, zeigt die Techniken, komponiert die Gewürze und richtet das Essen liebevoll an. Auch für Einsteiger bestens geeignet - mit köstlichen Menüvorschlägen für Gäste!

Ken Hom gilt weltweit als einer der größten Kenner der asiatischen Küche und als unumstrittener Wok-Experte. In seinem neuen Buch präsentiert er 40 Original-Rezepte aus Thailand, die er von seinen zahlreichen Reisen nach Südostasien mitgebracht hat. Die thailändische Küche ist als Königsküche Asiens bekannt und zeichnet sich besonders durch ihren unglaublichen Reichtum an fantasievollen Gerichten aus.

Diese WOK-Rezepte sind leicht, schnell und raffiniert. Ken Hom, Meister des Fusion Cooking, verschmilzt die asiatische und die westliche Küche zu einem raffinierten East-meets-West-Mix. Ob Ente auf Chinakohl, Krabben-Wan-Tans oder ein würziges Lamm-Saté – alle Gerichte garantieren ein einzigartiges Geschmackserlebnis. Ken Hom zeigt die ganze Vielfalt der WOK-Küche vom Pfannenrühren, Dämpfen, Frittieren, Dünsten bis zum Räuchern.

A new edition of The Cook's Book � winner of the Gourmand World Cookbook Award. Now in e-book format Master classic dishes and pick up tips for success every time with the world�s top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter. From making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice, you�ll find easy to achieve techniques and over 600 delicious recipes to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes. An essential ingredient for every kitchen.

Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes.

Discusses 32 common vegetables and 43 major ingredients used in oriental cooking, and includes details on equipment and techniques

Ken Hom, hailed as one of the most talented and thoughtful food writers of his generation (The Observer), combines a visual panorama with 90 delicious recipes evoking the vibrant richness of Chinese culture and cuisine. Four-color photos.

There's no cuisine that is richer in flavor, color, texture, variety, and tradition than Chinese cooking. From the familiar to the exotic, this comprehensive and stunningly illustrated sourcebook, organized by ingredient, is a master chef's catalog of what makes this centuries-old cuisine so vibrant today. Complete with historical background, information on buying and storing ingredients, and exquisite recipes, The Chinese Kitchen is a must-have for everyone's cookbook shelf. Entries include: Bean Sprouts - Black Bean Sauce - Chinese Cabbage - Dumplings - Eggplant - Five-Spice Powder - Ginger - Lotus Root - Peanuts - Plum Sauce - Shrimp Paste - Soft-Shell Crab - Straw Mushrooms - Tofu - Tea - Wontons - Water Chestnuts - and much more.

The Hamlyn Classic Recipes Series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. Ken Hom is regarded as the world's leading authority on Chinese cookery and here shares over 75 of his finest recipes, honouring the simplicity and freshness of Chinese food. From the secret to the best Bok choy chicken soup to timeless dishes such as Five-spice fish and Beef dumplings, this exquisite book will help you to recreate a classic oriental feast at home

"In SIMPLE ASIAN COOKERY, Ken Hom expands the culinary horizon with the food of Indonesia, Malaysia, Singapore and Vietnam. The increasing popularity of Indian, Chinese and Thai food has led many cooks to explore further afield, and here Ken presents 40 simple, healthy and delicious dishes from the Far East. The cuisines of these countries are characterized by a variety of flavours and cooking techniques- the fresh, sweet and sour flavours of Indonesia (Hot and Sour Indonesian Prawns); the fragrant curries (Malaysian Fish Curry) and spicy grilled meats of Malaysia; the fast fusion food of Singapore (Fragrant Singapore-style Prawn Curry); and the delicate and aromatic cooking of Vietnam (Fresh Vietnamese Spring Rolls). With a menu planner, step-by-step instructions and a guide to essential ingredients and equipment, SIMPLE ASIAN COOKERY will tempt cooks everywhere."

A follow-up to Ken Hom's popular stir-fries book, 100 Weeknight Chinese Suppers offers Ken's favourite quick and simple Chinese recipes, perfect for a cosy after-work meal. From stews and curries to easy stir fries and healthy steamed and braised dishes, there are also some great light bites and easy entertaining recipes.

Ken Hom demonstrates 40 of the most popular Chinese dishes, from simple steamed fish in scallion sauce to the more elaborate Peking Duck, all prepared from readily available ingredients. His step-by-step instructions, accompanied by photographs promise excellent results, even to novice cooks.

A collection of 150 wok recipes, with an explanation of simple techniques for stir-frying, deep-frying, boiling and steaming. The recipes encompass starters and appetizers, fish, seafood, poultry, meat, vegetables, rice and noodles, and even desserts.

One of a series featuring BBC television cooks, this book offers a selection of Chinese recipes from previous books by Ken Hom. Each of the 35 recipes is accompanied by notes on nutritional value and fat content, tips for preparation and, where appropriate, freezing instructions.

<div> <div><i>The Taste of China</i> combines a lively and informative narrative with authentic recipes from Ken Hom's travels within mainland China. His journey takes him from the private homes of family and friends, through the food stalls in bustling urban markets, to the local restaurants and tea houses. Ken travelled to almost every region of China and in this book presents a sense of the history, culture, and lives of the Chinese people. Here are recipes from all the regions of China—Green Beans stir fried with Chilli from Sichuan, Wonton Noodle Soup from Canton, and Fantasy Pork from Yunnan. Seasoned with glimpses into everyday Chinese life, <i>The Taste of China</i> is a glorious and rare culinary journey to enjoy and savor.</div> </div>

A truly stunning line-up of celebrity chefs makes this a 'must have' cookery book for keen cooks everywhere.

Ken and Ching cook their way across China to create a definitive, modern classic of a cookbook on the world's most popular cuisine. Ken and Ching have transformed the way we cook and eat Chinese food. In this exciting new book, they journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected. China's emergence as one of the world's most influential cultures has ignited our interest in this enigmatic country, but Ken and Ching also have their own quests to explore. They arrive in Beijing to explore the influences of the West on traditional Imperial cuisine and talk to cutting-edge chefs about their take on Peking Duck. They cook with local families, en route to discover the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar before travelling to Sichuan Province, China's gastronomic capital. But this is more than a culinary journey, this is a homecoming for Ken and Ching, and they make their own pilgrimages to Guangdong and Fujian to discover their personal and culinary roots. Ching admires Ken's experience and knowledge, while Ken respects Ching's modern influences. Together they bring a unique and authoritative perspective on Chinese food that will surprise and inform.

Autant de recettes au wok, à la vapeur ou au four qui mêlent harmonieusement les saveurs d'Orient et d'Occident. Ken Hom, chef superstar de la cuisine asiatique, excelle dans ces préparations gourmandes et saines. Pour le plus grand plaisir de vos papilles retrouvez : Plus de 13o recettes savoureuses et simples commentées et expliquées par Ken Hom. Toutes les recettes de base qui vous permettront de réaliser fonds et sauces indispensables. Des idées de menus selon les moments de la vie. De magnifiques photographies qui vous donneront des idées originales de présentation. Un glossaire des ingrédients sous forme de livret que vous pourrez emporter lors de vos achats. Découvrez de nouvelles saveurs, faites-vous plaisir, laissez-vous tenter par des petites ravioles chinoises aux herbes fraîches, une crème d'asperges à la coriandre, des filets de poisson pochés au gingembre, des côtes de porc aux épices, une ratatouille chinoise, ou une délicieuse compote de pêches tièdes au basilic... la savoureuse rencontre de l'Orient et de l'Occident