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Ken Hom's Chinese Cookery

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description Ken Hom's Chinese Cookery Overview

Ken Hom's Chinese Cookery is a 1984 cookbook by chef and television presenter Ken Hom, published to accompany his BBC television series of the same name. The book introduced British audiences to fundamental Chinese cooking techniques, ingredients, and regional recipes, becoming an influential work in popularizing Chinese cuisine in Western home kitchens. Hom's accessible approach made the recipes approachable for cooks unfamiliar with the cuisine.

help Ken Hom's Chinese Cookery FAQ

Who wrote Ken Hom's Chinese Cookery?

The cookbook was written by chef and television presenter Ken Hom and published in 1984. It was released alongside his BBC television series of the same name.

What Chinese cooking skills does Ken Hom's Chinese Cookery teach?

It introduces core methods such as stir-frying, steaming, and working with a wok. The book also explains ingredients and regional recipes for readers learning Chinese cooking at home.

Why was Ken Hom's Chinese Cookery important in Britain?

The book helped introduce fundamental Chinese techniques and recipes to British home cooks. Its BBC connection gave Ken Hom's practical approach a wide audience in the 1980s.

Is Ken Hom's Chinese Cookery suitable for someone new to Chinese food?

Yes, it was written to explain basic techniques, ingredients, and regional dishes clearly. The 1984 publication date means some ingredient availability advice may reflect British supermarkets of that period.

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