My Kitchen Table: 100 Quick Stir-fry Recipes

Name: My Kitchen Table: 100 Quick Stir-fry Recipes
Brand: Ebury Publishing
Price: 10.99 EUR
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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.

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My Kitchen Table: 100 Great Chicken Recipes

Ainsley Harriott

eBook epub

6,99 €*

Produktdetails

Erscheinungsdatum

31. Juli 2011

Sprache

englisch

Seitenanzahl

208

Dateigröße

6,51 MB

Reihe

My Kitchen, 16

Autor/Autorin

Ken Hom

Verlag/Hersteller

Ebury Publishing

Kopierschutz

mit Adobe-DRM-Kopierschutz

Produktart

EBOOK

Dateiformat

EPUB

ISBN

9781446416365

Entdecken Sie mehr

Kochen und Rezepte allgemein

TV-, Starkoch-, Restaurant-Kochbücher

Schnelle und einfache Küche

Nationale, regionale und ethnische Küche

Kochen mit speziellem Zubehör, Geräte, Utensilien oder Techniken

China

Kochen und Rezepte allgemein

TV-, Starkoch-, Restaurant-Kochbücher

Schnelle und einfache Küche

Nationale, regionale und ethnische Küche

Kochen mit speziellem Zubehör, Geräte, Utensilien oder Techniken

China

Portrait

Ken Hom

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.

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