Ken Hom's East Meets West Cuisine Chinese Cookbook

Additional Details

Description: East Meets West Cuisine seems an almost inevitable book for Ken Hom, a Chinese-American who was raised in Chicago, who studied in France and was transplanted to California, to have written. For Hom, the cross-cultural possibilities of Eastern and Western techniques and flavors are irresistible and practically endless. 

A mayonnaise can be flavored with garlic, hot pepper and Sichuan peppercorns; pork chops with hoisin sauce; or cream of asparagus soup with coriander. Hom takes the all-American corn souffle and gives it a special spin by including scallions and serving it up with ginger-tomato sauce. And the very French ratatouille is reinvented with Chinese eggplant, Chinese okra and water chestnuts among the ingredients. Even pasta, already known and adored in one form or another all over the world, is advanced by Hom's inventiveness: here are ravioli stuffed with bok choy; cannelloni stuffed with Chinese sausages, and fusilli dressed with black bean sauce and tomatoes. 

The recipes in Ken Hom's East Meets West Cuisine Chinese cookbook are presented in a lively and informative manner, with clear, straightforward instructions and thorough explanations of their backgrounds -- the particular part played by each of the food cultures represented. In addition, the recipes and menus are accompanied by superb wine suggestions by the noted experts Ron Batori and Darrell Corti. 

From Goat Cheese Wonton Soup to Cornmeal-Scallion-Ginger Waffles to Blood Orange-Ginger Sorbet, Ken Hom's East Meets West Cuisine cookbook is an ideal marriage, bound to bring out the best of both worlds. 

---- 

Condition: Good condition.