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Ken Hom's New Chinese Cookery By Ken Hom

Ken Hom's New Chinese Cookery
by Ken Hom

This edition combines old favourites like Cashew Chicken, Sichuan Prawns in Chilli Sauce and Fried Rice with new recipes from the kitchens of Hong Kong and Taiwan such as, Steamed Salmon with Black Beans and Mango Chicken. Ken Hom provides information on ingredients, equipment and preparation.
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Ken Hom's New Chinese Cookery Summary


A revised and updated edition of his classic cookery book. Redesigned and re-illustrated in a larger format to become the classic reference book for Chinese cooking. Combines old favourites like Cashew Chicken with new recipes like Steamed Salmon with Black Beans and Mango Chicken. With background information on ingredients and techniques.

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Additional information

Sku
GOR001611565
Title
Ken Hom's New Chinese Cookery
Author
Condition
Very Good
Binding type
Hardback
Publisher
Ebury Publishing
Year published
Number of pages
276
ISBN 10
0563534192
ISBN 13
9780563534198
Prizes
N/A
Cover note
Book picture is for illustrative purposes only, actual cover or edition may vary.
Note
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.