Ken Hom's New Chinese Cookery

This edition combines old favourites like Cashew Chicken, Sichuan Prawns in Chilli Sauce and Fried Rice with new recipes from the kitchens of Hong Kong and Taiwan such as, Steamed Salmon with Black Beans and Mango Chicken. Ken Hom provides information on ingredients, equipment and preparation.

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A revised and updated edition of his classic cookery book. Redesigned and re-illustrated in a larger format to become the classic reference book for Chinese cooking. Combines old favourites like Cashew Chicken with new recipes like Steamed Salmon with Black Beans and Mango Chicken. With background information on ingredients and techniques.