This book makes you into someone who can wow! your friends...
With really good looking, taste, but so so simple...
The book is laid out with easy too follow instructions...
Sometimes only four easy steps...
As I said its Stir Frying For Idiots, and the lazy or persons with no free time...
It even tells you what type of wok to buy, and how to look after it!
Its worth having even if you only take some of the info, it will give your cooking more WOW!
This book makes you into someone who can wow! your friends...
With really good looking, taste, but so so simple...
The book is laid out with easy too follow instructions...
Sometimes only four easy steps...
As I said its Stir Frying For Idiots, and the lazy or persons with no free time...
It even tells you what type of wok to buy, and how to look after it!
Its worth having even if you only take some of the info, it will give your cooking more WOW!
This book makes you into someone who can wow! your friends...
With really good looking, taste, but so so simple...
The book is laid out with easy too follow instructions...
Sometimes only four easy steps...
As I said its Stir Frying For Idiots, and the lazy or persons with no free time...
It even tells you what type of wok to buy, and how to look after it!
Its worth having even if you only take some of the info, it will give your cooking more WOW!
Although I like Ken Hom's books I was rather disappointed with this effort for the simple reason that his is interprepation makes the food more Chinese than Thai.
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Although I like Ken Hom's books I was rather disappointed with this effort for the simple reason that his is interprepation makes the food more Chinese than Thai.
>>More Details
Although I like Ken Hom's books I was rather disappointed with this effort for the simple reason that his is interprepation makes the food more Chinese than Thai.
>>More Details
Although I like Ken Hom's books I was rather disappointed with this effort for the simple reason that his is interprepation makes the food more Chinese than Thai.
>>More Details
A step-by-step compilation of 40 favourite Chinese recipes, which may already appear in an established collection but are simply given the `Ken Hom' 'je ne sais quoi' tweak in this book. Further enhanced by illustrations of the entire process of preparation - plus the finished dish - makes this book one of the best on the subject and an `Amazon Reviewer' favourite.
`My knowledge and love of Chinese cookery came from watching and imitating chefs at my Uncle's restaurant, where I was a young apprentice. Later as a culinary professor I was struck by the fact that although many of my students had read about various techniques in one or more of the many fine Chinese cookbooks available, it was only when they saw them demonstrated that they ... Read More:
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Only second best to Hugh Carpenter and Teri Sandison's "Wok fast," you'll find yourself thumbing this book very often for easy and fast wok dishes. It's also a good primer for those who have no inkling of what is what in Asian ingredients for there is a complete glossary to guide you along. Very good.
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