Ken Hom's Illustrated Chinese Cookery, revised edition

by Ken Hom

London: BBC Books, 1993

With an article of his featured in this issue, thought it fun to share a wonderful volume written by Ken Hom, an ABC (American-born Chinese) cooking genius. This book, a diamond, polished and perfected for those who missed the original TV-series-recipe-book or those who want the latest edition, was re-written for the 1990's.

Hom has a well-founded reputation as culi-nary master and this book shows why neo-phyte and advanced gastronome can under-stand, cook, and enjoy the delicious Chinese food he writes about. His recipes are easy-to-prepare and they represent various regions and foods of China.

This edition is more comprehensive than the original, and has more great recipes, more infor-mation about ingredients and techniques, im-proved illustrations, better photographs, easier to use ingredient lists, and an improved index. Two new recipes especially worth trying include Steamed Salmon with Black Beans and the Mango Chicken.

Old favorites to re-savor are Fish Balls with Broccoli, Bean Sauce Noodles, Spicy Stir-fried Mushrooms, Cashew Chicken, and Steamed Crab with Ginger Vinegar Sauce.

I made a terrific meal for guests with his Watercress Soup, an eggplant dish called Braised Spicy Aubergines, Garlic Chicken with Cucumbers, and Cold Peppers with Black Beans. I completed the menu with rice, canned Chinese fruits, cookies, and tea.

This book and the many others Hom has written, including The Taste of China, Fragrant Harbor Taste, and Asian Vegetarian Feast, are worth owning. Illustrated Chinese Cookery is a favorite in my kitchen and I like it more than the original PBS Perrenial Library edition published to accompany the BBC television series. As a matter of fact, I think it one of Hom's best. Therefore, I wholeheartily recommend that you take a look at it. In addition, I urge that you try the suggested meal and some other great recipes and that you advise if you like them, too.