Complete Chinese Cookbook: the only comprehensive, all-encompassing guide to Chinese cookery, fronted by much-loved chef Ken Hom

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Since 2008, he has been an ambassador for Action Against Hunger, the humanitarian charity which works in over 40 countries helping families to feed their children and build a sustainable life. He has helped raise almost 11 million for the charity over the last 15 years. www.aahuk.org. Ken Hom also tirelessly supports several other charities such as The Ronald McDonalds House Charity (RMHC) and Prostate Cancer UK, www.prostatecanceruk.org raising awareness of the need for early detection. He was diagnosed with prostate cancer in 2010 and has since made a successful and full recovery. Inducted in the Who’s Who of Food and Beverage in America as recognition of significant and lasting achievement in the culinary industry (1990) Ken Hom’s Chinese Cookery (1984), Hot Chefs (1992), Ken Hom’s Hot Wok (1996), Ken Hom’s Travels with a Wok (1998), Foolproof Chinese Cookery (2000), Take on the Takeaway (2007), Noodle Road ( KBS) (2008) Guild of Food Writers Awards 2013 – Food Broadcast of the Year for Exploring China: A Culinary Adventure (BBC2); (shortlisted for the Guild of Food Writers Awards 2013 for both the Food Broadcast of the Year Award and the Award for Work on Food and Travel) Ken was first seen in his own series on BBC Two in October 1984, and by episode 2 of the show he had introduced viewers to the use of the wok.

Now make the garlic and vinegar dipping sauce. Combine the garlic and vinegar in a small dish and allow to sit for at least ten minutes before using. Tesco swaps Chinese range to Hom lines". The Grocer . Retrieved 2022-11-01. {{ cite web}}: CS1 maint: numeric names: authors list ( link) After the intro chapters, the book follows familiar format of covering appetizers, soups, meat, poultry, etc. The recipes provide the standard format of an introduction to the dish (often the traditional locale and other trivia), a list of ingredients, and then detailed instructions to completing the recipe. Often the list of ingredients has measurements in both English (ounces oz., tablespoons tbsp teaspoons tsp.) and metric scales (ml). It is here that you will find what you do or do not have on your pantry shelf. Chinesisch kochen (Droemersche Verlagsanstalt Th. Knaur Nachf. GmbH, München 2003) Gastronomische Akademie – Deutschland (GAD) Silver Medal In December 2016, MEE won the Best Asian Restaurant award in Rio de Janeiro and shortly after it received the prestigious Restaurant of the Year Award 2016 given by the Government’s Tourist Bureau.Letting the world falling in Love in Chinese food: Autobiography of Ken Hom, Chinese master chef in the West Wok Kochschule Chinesisch. formerly Falken Verlag, 2001, now Droemersche Verlagsanstalt Th. Knaur Nachf. GmbH, München 2003 Since 1986 Hom has had a base in Paris. In 1997 he settled permanently in south west France in a restored 13th century tower in Lot. Hom has also spent more time in his adopted home of Thailand since 2003. Shortlisted for Prix Litteraire de la Gastronomie Antonin Careme – Truffes, avec Pierre-Jean Pébeyre (Hachette 2000)

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Gourmand International Awards 2013 Cookbook – ‘Best in the World’ award for the Culinary Travel Category – for Exploring China: A Culinary Adventure (with Ching He Huang) – (BBC Books, 2012); (Paris Cookbook Fair) Find sources: "Ken Hom"– news · newspapers · books · scholar · JSTOR ( September 2021) ( Learn how and when to remove this template message)

A colour transparency of Ken Hom by Barry Marsden in 1998 sits in the National Portrait Gallery, the art gallery in London housing a collection of portraits of historically important and famous people in Britain. It was the first portrait gallery in the world when it opened in 1856.

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In the Queen's Jubilee Birthday Honours list 2022, Ken received his CBE in recognition for services to charity, culinary arts and education. A visit to a Chinese supermarket in Hong Kong featured, plus a discussion on the benefits of the traditional wok over the flat bottomed variety, and he continues to share expert tips on Asian cooking today. "My aim is to share my food and culture with everyone. The only way we will survive in today's world, is to learn and to be tolerant" Easy Family Dishes: A Memoir with Recipes" (BBC Books, 1998) Winner of the Andre Simon Memorial Book of Year Winner of the André Simon Memorial Book of Year 1998- Easy Family Dishes: A Memoirs with Recipes BBC Books, 1998) – Ken Hom has also worked as a consultant for hotels, restaurants and airlines and has cooked personally for presidents, prime ministers, celebrities and royalty.

Food Broadcast of the Year Award 2013 for "Exploring China: A Culinary Adventure" with Ching He Huang Guild of Food Writers Awards The introductory chapters provide a brief description and distinction between Southern (Cantonese), Northern, Eastern and Western (Szichuan, Hunan) cooking styles and traditions, and the new modern Chinese cooking. A brief intro is given to the basic ingredients not normally found on American pantry shelves, along with tips on how to find the best flavor in some of them (i.e. whole bamboo shoots instead of pre-cut). The descriptions of noodles and rice with differences and instructions is helpful to a beginner who does not know the difference between Egg noodles, wheat noodles and rice noodles. Hom also covers unique-to-Chinese (or Asian) cooking wares and cutting techniques. Ken was born in 1949 in Tucson, Arizona, where his Cantonese parents had emigrated. After losing his father when he was just eight months old, his mother moved to Chicago to be with relatives. (In 2022, Ken’s father was honoured with the award of a Congressional Gold Medal for his services during World War II). As Ken grew up, he found American food unpalatable compared to his mother’s cooking, so she used to send him to school with a flask of hot rice and stir-fried vegetables.Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy-to-follow recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine. Ken presented a further six television series – Hot Chefs, Ken Hom’s Hot Wok, Ken Hom’s Foolproof Chinese Cookery, Travels with a Hot Wok and Exploring China: A Culinary Adventure, attracting millions of viewers. He also presented a documentary on the origins of the noodle, ‘The Noodle Road’. This documentary series for KBS (Korean Broadcasting Service) was a huge success when broadcasted in early 2009 that it was sold to over 25 countries around the world, winning several awards, including the prestigious Peabody Award in 2010. Despite semi-retirement, he continues to travel extensively worldwide and divides his time between France and Bangkok. Steen, James (July 2019). "A Portrait of Ken Hom" (PDF). Waitrose & Partners Food (Interview of Ken Hom about his "life-changing audition" for BBC.). pp.39–42 . Retrieved 23 October 2022. He has since appeared in a number of prime time BBC TV series. His series for KBS called Noodle Road is a five-hour documentary on the history of the noodle. It sold in 23 countries and won the Peabody award in 2009. [5] In 2012 he co-presented the BBC series Exploring China: A Culinary Adventure with Ching He Huang. He has made some of his many appearances on the BBC's long-running weekly show Saturday Kitchen with Huang.