The No1 Ethical retailer for Books, CD’s, DVD’s & Games
30 Day Refund Guarantee

My Kitchen Table: 100 Quick Stir-fry Recipes

My Kitchen Table: 100 Quick Stir-fry Recipes

by KenHom (Author)

  • New

    Paperback 2011

    $14.05
Synopsis

Ken Hom is the nation's favourite Chinese chef and this is his collection of his best 100 stir-fry recipes. With everything from chicken recipes to vegetarian curries, healthy recipes and food for entertaining friends, modern and traditional, plus appetisers, salads, snacks and side dishes, this cookbook offers an amazing range of tastes, ingredients and styles - all made in the wok.

$14.05

Quantity

12 in stock

More Information

Format: Paperback
 Pages: 208
 Publisher: BBC Books
Published: 06 Jan 2011
ISBN 10: 1849901473
ISBN 13: 9781849901475
Book Overview: With 100 tasty stir-fry recipes, this is an essential cookbook for anyone who loves Chinese food

Media Reviews
It's not often that you find a collection of mini cookbooks that inspires you with so much confidence, but My Kitchen Table's series of 100 recipes by various chefs is a classy production. * Sunday Telegraph Magazine *
Author Bio
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 to date. In 2008 he was awarded an honorary doctorate from Oxford Brookes University for 'outstanding success within the international food world', and in 2009 was awarded an honorary OBE for 'services to the culinary arts' and in recognition of the social and historical impact of his role in the UK's adoption of Chinese cuisine.