Travels with a Hot Wok by Ken Hom

  • Chilli oil/Chilli dipping sauce (page 15)

    from Travels with a Hot Wok: 160 Quick and Easy Dishes with East-West Flavours Travels with a Hot Wok by Ken Hom

    • Categories: Sauces, general; Dips, spreads & salsas; Asian; Vegetarian; Vegan
    • Ingredients: dried red chiles; Sichuan peppercorns; groundnut oil; Chinese salted black beans
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  • ISBN 10 1884656137
  • ISBN 13 9781884656132
  • Published Mar 01 2000
  • Format Hardcover
  • Page Count 240
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher West 175 Enterprises
  • Imprint West 175 Enterprises

Publishers Text

Ken Hom shot to fame in Britain with the debut of his 1984 BBC television series Ken Hom's Chinese Cookery. Now widely regarded as a world authority on Chinese cooking, the master chef believes that wok cookery is going to be the fast food of the future. As always, he begins with the basics - what equipment is needed and how to find it; what ingredients most lend themselves to wok cookery; and techniques for making superb dishes that are also healthy, fast, and economical. The names of some of these recipes show the wok's versatility: Two-Minute Coconut Prawn Starter, Mussel and Lemon Grass Soup, Crisp-Fried Squid with Black Bean Aioli, and Chinese Mushroom Risotto. The wok can even help create desserts, as Hom shows with recipes for Ginger Creme Brulee and Apple and Lemon Grass Frangipane Tart.

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