Ken Hom CBE is the man who showed the British how to cook Asian food. A leading authority on Chinese cuisine, he is one of the most respected and celebrated TV chefs of all time. His phenomenal success is easily measured. He is the author of almost 40 books, which have inspired millions of home cooks around the world. In Britain alone, the Ken Hom wok is found in one in seven kitchens. Ken Hom, who resides in France and in Thailand but travels tirelessly all over the world, continues to appear regularly as celebrity chef, write new books and keep an involvement with restaurants worldwide. He has presented seven UK television series launching his career over 35 years ago with Ken Hom’s Chinese Cookery. His autobiography ‘My Stir Fried Life’ – published in English, Chinese and Thai, and available from Amazon - is a high-spirited, life-enriching feast where the chopsticks never stop clattering, the platters are always abundant, and dreams – no matter how ridiculously unbelievable – can and do come true. He is a founding patron of the Oxford Cultural Collective, an independent cultural Institute that promotes better understanding of food and drink.The Collective has links to Oxford Brookes University through its foundation, formed to provide students with outstanding learning experience. He is also an ambassador for GREAT, the UK Government’s international marketing campaign showcasing the best Britain has to offer. A prominent charity supporter, he is an ambassador for Action Against Hunger and Prostate Cancer UK.Read More
This is probably the best cookbook ever that really explains the essence and soul of Chinese food and cooking. It is written on a level that I aspire to when I write cookery books.
A real gem of a cookery book as it hooked me on French food and cooking.
A chef’s manual to French cooking techniques. My first book in 1981 was modelled on Jacques book.
Marcella through her classic book taught me what a great cuisine Italian can be.
Madhur’s first book opened the door to one of the world’s greatest cuisine. Her passion can be felt on every page.
Elizabeth David’s book was so inspirational that I wanted to cook every recipe and it inspired me to visit and later live and cook in France
This is a real foodie book from a master chef who knows how to convey his love of food through not only recipes but his passion of eating as well.
This is another real foodie book which I first read in galley form. I immediately wanted to rush into the kitchen to cook every recipe.
The philosophy of an iconic restaurant that has inspired food lovers, chefs and food writers all over the globe.
This book very much inspired my teaching when I lived and cooked in Berkeley. Long before there were food guides, this was my food guide to France.
I love jazz, opera, pop as well as classical music.