by Ken Hom · Hachette · tapa blanda · ISBN 9782012357945
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«Cuisiner au wok» is Ken Hom's Asian cookbook, published by Hachette in paperback (159 pages, in French).
The wok is presented as the essential utensil for stir-frying, searing or braising and cooking quickly and lightly. The book brings together traditional Asian recipes adapted for the home, with simple, time-saving preparations, and includes ideas for balanced menus and practical explanations for those new to cooking with this utensil.
The edition includes photographs by Jeremy Hopley and was published in 2004. The work is catalogued under Home and Cooking.
For those new to wok cooking who want to prepare quick, light and balanced dishes.
Ken Hom is a Chinese-American chef, author and television-show presenter for the BBC, specialising in Asian and East/West Cuisine. Already appointed an honorary Officer of the Order of the British Empire (OBE) in 2009 for "services to culinary arts", he was further appointed an honorary Commander of the Order of the British Empire (CBE) in 2022.
