Described by Craig Claiborne as "one of the world's leading authorities on Chinese cooking," Ken Hom is also a master of quick cuisine. Ken Hom's Quick and Easy Chinese Cooking dishes up delicious Chinese fare in mere minutes with mouth-watering recipes and quick tips for healthy, nourishing meals in no time. Shopping lists, itemized preparation and cooking times, menu suggestions, and strategies for shortcuts beat the clock with everything from appetizers and soups to main dishes and desserts. Designed for today's household running on a hectic schedule, as well as for the cook who wants a gratifying dinner without much fuss, this book satisfies with home-cooked meals organized ahead of time, or tasty treats whipped up in minutes. In an era when even discerning cooks are tempted to compromise to save time, Ken Hom comes to the rescue with Ten Minute Salmon with Green Onion Sauce, or Papaya and Grapefruit Salad. Readers can serve up Quick Orange-Lemon Chicken in twenty minutes, or Elizabeth Chong's Noodle Salad in just seventeen minutes. Using shelves stocked with items from the book's suggested Basic Chinese Pantry, even the most reluctant cook can conjure up a fabulous meal. Lavish full-color photographs round out this truly indispensable resource for cooks on the go.
"Sinopsis" puede pertenecer a otra edición de este libro.
Ken Hom is one of America's most talented chefs and the author of many cookbooks, including Chinese Technique, East Meets West, and Fragrant Harbor Tastes. He is currently working on a book about Chinese cuisine.From Publishers Weekly:
Purists and food snobs, look elsewhere for instructions on staging a complete Szechuan banquet. Instead, this is a bonanza for American cooks who like Chinese-style dishes and want to learn how to make a few simple ones, but not master an entire cuisine. It's a book to rely on for cooking family dinner, a book to get all spattered with peanut oil. Hom, a popular television chef who literally wrote the book on Chinese technique, deftly turns his quick, inexpensive chicken wing stock into a subtle chicken and watercress soup as well as a tomato ginger soup. A simple dish of stir-fried peppers with scallops lends itself to acceptable substitutions: clams or mussels for the scallops; asparagus, zucchini or snow peas for the peppers. Even humble ground beef can be enlivened with ginger, bean paste and chili powder for a hot and spicy rice with beef. Desserts aren't Chinese cuisine's strongest suit, so Hom wisely limits himself to such offerings as lichees with papaya sauce and fresh strawberries with orange liqueur. Some may find the estimated preparation times optimistic, and the "shopping list" accompanying each dish is nearly useless, but these are minor quibbles. Photos.
Copyright 1990 Reed Business Information, Inc.
"Sobre este título" puede pertenecer a otra edición de este libro.
Descripción Chronicle Books. PAPERBACK. Estado de conservación: New. 0877017700 . Nº de ref. de la librería Z0877017700ZN
Descripción Chronicle Books. PAPERBACK. Estado de conservación: New. 0877017700 Ships promptly. Nº de ref. de la librería Z0877017700ZN
Descripción Chronicle Books, 1990. Paperback. Estado de conservación: New. book. Nº de ref. de la librería M0877017700
Descripción Chronicle Books, 1990. Paperback. Estado de conservación: New. Never used!. Nº de ref. de la librería P110877017700
Descripción Chronicle Books. PAPERBACK. Estado de conservación: New. 0877017700 New Condition. Nº de ref. de la librería NEW7.0471056