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Chinese Technique

by Ken Hom


Legendary chef Ken Hom's first cookbook is an illustrated guide to the art of Chinese cooking. Hom provides step-by-step instruction in the basic techniques of Chinese cuisine, from using a cleaver for cutting, to stir-frying, red-cooking and more.

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Original Publisher
Simon & Schuster
Date of publication

Recommended by

Jeremy Pang

Founder & Head Chef of School of Wok

Ken's first ever book. The passion for teaching that has never been lost in his mission as the legendary chef that he is really shines out in the explanations and illustrations of the 'mystical' technique behind the then closed doors of a Chinese kitchen. I love the way that every detail is explained.