Ken Homās 40 fabulous years
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In 1984 a young Chinese-American appeared in his first BBC television programme, a new series on Chinese cookery which, in his own words, āopened up a whole new world to the British Public.ā That young man was, of course, the great Ken Hom. He thrilled viewers by cooking exciting dishes in real time and introduced British viewers to the wok ā in fact his second ever programme focused on how to choose and use your wok.
The book that accompanied the series broke all sales records in non-fiction publishing and from there he continued on his journey, sharing his love of cooking and going on toĀ become a true national treasure.
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On May 3 he celebrates his 75th birthday, and all this year will be a celebration of his 40 years on the BBC, and as a pre-eminent ambassador for Chinese and Asian cuisines. This coming Saturday, April 27, Ken will be on UK screens taking part in the BBC 1ās Saturday Kitchen, which is hosting aĀ special program devoted to Ken HomĀ celebratingĀ his life in cooking.
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Many of Ken's published cookbooks are included in the ckbk app & website, which now includes more than 1,000 of Ken's recipes. Books such asĀ Easy Family Dishes and The Taste of China form part of our Top 1000 cookbooks list, selected by the great and the good of the culinary world.
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To mark 40 years since Ken introduced us to the joys of wok cookery, we are giving away a best-selling Ken Hom Wok. More than 8 million of these woks have been sold worldwide, and we could think of no more appropriate gift to help you explore his wonderful books.
Visit our Instagram page to find out how to enter.
ckbk users in the UK can get 15% off any Ken Hom Wok by entering codeĀ KENHOMCKBK15 at checkout.
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Pictured above: Stir-fried Ginger Chicken with Mushrooms from Ken Hom Cooks Thai
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Explore Spring's finest vegetables
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Spring brings a wealth of new seasonal food from the garden. Fresh salads and new vegetables, the vibrant and tender produce we had to make do without during winter, are once again on the table. Turn to veg-focused recipes to make the most of these new arrivals, and remind yourself of the bright textures and flavors unique to the season.
Explore our Vegetables Bookshelf for inspiration.
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Culinary travels with a dynamic duo
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Jeffrey Alford, who died earlier this year, was anĀ American-born Canadian food writer and culinary explorer. He collaborated with his wifeĀ Naomi Duguid, a fellowĀ food writer,Ā on a number of extensively researched books on Asian food and travel which won multiple awards. Two of these titles are now available to ckbk members.
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Mango & Curry Leaves: Culinary Travels Through the Great Subcontinent takes us on a taste-packed journey into India, Pakistan, Nepal, Bangladesh and Sri Lanka. Recipes with their introductory texts explore the everyday foods from across these diverse cuisines.Ā The dishes are spicy and tempting while remaining approachable for the Western home cook.
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With stunning photographs and a deep-dive into that ultimate staple of Asian food culture, Seductions of Rice is a culinary tour led by the authorsā love of the grain. With explanation of varieties and how to select, store, and cook rice from the great range of rice-eating cultures, there is much here to explore and cook. Try Thai Jasmine Rice, a Basic Risotto, and Senegalese Festive Rice and Fish.
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Each year, Saint Georgeās Day on April 23rd marks the official start to the asparagus season in the UK. Asparagus is the young shoot of a plant related to the lily. A great seasonal delicacy, there are several varieties, with deep green shoots the most widely appreciated in England. The thicker pale cream shoots of white asparagus, grown in the dark underground, are particularly prized in continental Europe for their milder flavor.
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6 of the best pretzel recipes
April 26 is National Pretzel Day, and there are few things more perfect with a beer, or munched outside sitting on the new spring grass. If you have never made your own, here are 6 great pretzel recipes worth making the effort for.
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from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
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from Slow Dough, Real Bread by
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from Good to the Grain by Kim Boyce
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from The Art of the Cookie by Shelly Kaldunski
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from Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day, Every Day by Peter Bronski and Kelli Bronski
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from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
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