Author(s): Ken Hom
Cookery | No Category
Ken and Ching have transformed the way we cook and eat Chinese food. In this exciting new book and TV series, they journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected. China's emergence as one of the world's most influential cultures has ignited our interest in this enigmatic country, but Ken and Ching also have their own quests to explore. They arrive in Beijing to explore the influences of the West on traditional Imperial cuisine and talk to cutting-edge chefs about their take on Peking Duck. They cook with local familes, en route to discover the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar before travelling to Sichuan Province, China's gastronomic capital. But this is more than a culinary journey, this is a homecoming for Ken and Ching, and they make their own pilgrimages to Guangdong and Fujian to discover their personal and culinary roots. Ching admires Ken's experience and knowledge, while Ken respects Ching's modern influences. Together they bring a unique and authoritative perspective on Chinese food that will surprise and inform.
Ken and Ching cook their way across China to create a definitive, modern classic of a cookbook on the world's most popular cuisine.
Ken Hom was born in Tucson, Arizona after his Cantonese parents left China after World War II. He is an internationally regarded authority on Chinese and Oriental cooking, has 28 years' experience as a television chef and has written over 30 cookery books. In 2008 he was awarded an honorary doctorate from Oxford Brookes University and in 2009 was awarded an honorary OBE for 'services to the culinary arts'. Ching-He Huang is a self-taught cook and a passionate ambassador of Chinese food and culture. Born in Taiwan after her parents moved there from Fujian in China, Ching is the author of successful cookbooks including Chinese Food in Minutes, which accompanied a BBC TV series, and is known for her dynamic and modern approach to Chinese cooking.