Cover image for Ken Hom's East meets West cuisine : an American chef redefines the foodstyles of two cultures
Title:
Ken Hom's East meets West cuisine : an American chef redefines the foodstyles of two cultures
Author:
Hom, Ken.
Personal Author:
Uniform Title:
East meets West cuisine
Publication Information:
New York : Simon and Schuster, 1987.
Physical Description:
271 pages, 16 unnumbered pages of plates : color illustrations ; 25 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780671470869
Format :
Book

On Order

Reviews 2

Booklist Review

The world grows constantly smaller. At one time no two cuisines seemed to have less in common than French and Chinese. These two methods of cooking approached foods from opposite presuppositions: the French cooked foods for long periods to extract their essences; the Chinese stir-fried each ingredient for just a moment after spending hours cutting up every item precisely. Now Ken Hom approaches the melding of the cuisines from the Chinese side. To standard Chinese ingredients he adds a host of herbs that alter expectations. The appearance of cream and butter with soy sauce and sesame oil also startles. Hom's vegetable combinations have the most appeal to those not used to such novel tastes. For advanced cooks only. To be indexed. MK. 641.5951 Cookery, American / Cookery, Chinese [OCLC] 87-9433


Publisher's Weekly Review

Hom (Ken Hom's Chinese Cookery, etc.a celebrated chef of the New American Cooking school and a Californian of Chinese ancestryoffers a hybrid cuisine, a natural, unforced blending of ingredients and techniques borrowed mainly from China, France and America, with a sprinkling of Japanese, Italian and Mexican influences. Out of the successful East-West union emerges an enticing, if trendy, repertoire: salmon fillets with ginger, basil, tomatoes and salt sauce; braised sweetbreads in spicy bean sauce; ginger-orange roast chicken; cannelloni stuffed with Chinese sausages; and litchi sorbet with raspberry sauce. Thanksgiving turkey is deboned, marinated in sesame oil and lemon juice, steamed, and roasted only for color. But Hom overuses creme fraiche, and two connoisseurs make wine suggestions that sometimes are contradictory and, therefore, confusing. Photos not seen by PW. Better Homes and Gardens Book Clubs and BOMC alternates. (September 3) (c) Copyright PWxyz, LLC. All rights reserved