A new edition of Ken Hom's 1984 publication, which has been revised and enlarged to reflect the healthier eating habits of the 1990s and the world-wide changes which have occurred in Chinese cookery in recent years, including in China itself.
This is a new edition of Ken Hom's 1984 publication, which has been revised and enlarged to reflect the healthier eating habits of the 1990s and the changes which have occurred in Chinese cookery in recent years. There has been a huge revival in China itself where, with reform in the techniques of agriculture as well as food production, ingredients formerly in short supply are now abundant. Famous regional dishes which once verged on extinction have reappeared on menus, new wealth has led to a revival in restaurant dining, and street food has rallied as entrepreneurs seek to exploit their grandmothers' recipes. A second significant event has been the emergence "Hong Kong cuisine", a lighter, more modern style which is influencing Chinese cuisine throughout the world, with new techniques and ingredients. To the many people who now cook Chinese on a regular basis, it has become as familiar as fish and chips, and the book offers a range of revised and new recipes.
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