Ken Hom
Making wok cookery an art form, Ken Hom is regarded as one of the world's leading authorities on Chinese cookery.
Ken was born in Tucson, Arizona and raised in Chicago, Illinois, where his Cantonese parents lived after emigrating to the USA. Growing up he refused to eat American school food and his mother would send him in with a packed lunch box filled with Chinese delicacies. At the age of eleven Ken started work at his uncle's Chinese restaurant in Chicago after school and at weekends, about which he says, 'I did everything and it became my culinary education.'
His passion for cooking continued during his time studying art and French history at the University of California, when he gave cooking lessons to help pay his fees. As part of his degree, he travelled to France and immediately recognised the French love of good food: one reason why he has now made the country his home. When the BBC was looking for a Chinese chef to produce a new series he was recommended by Madhur Jaffrey who had seen him giving lessons. This was the start of his TV career with the series Ken Hom's Chinese Cookery in 1984. He has gone from strength to strength with over 12 books and four TV series.
Website
Ken Hom
Books
Chinese Cookery
Simple Thai Cookery
Ken Hom's Quick Wok: The Fastest Food in the East, Headline, 2003
Ken Hom's Top 100 Stir-fry Recipes, BBC Books, 2004
Ken Hom Travels with a Hot Wok, BBC Books, 2002
Ken Hom's Foolproof Thai Cookery, BBC Books, 2002
Ken Hom's Foolproof Chinese Cookery, BBC Books, 2000
Ken Hom's New Chinese Cookery, BBC Books, 2001
Ken Hom's Recipes
Serve-up a speedy stir-fry with Ken Hom's spicy tofu dish
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15 min
Make a stay-at-home take-away with Ken Hom's classic Chinese chicken dish
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20 min
Pinapple adds a fruity note to Ken Hom's tasty stir-fry
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20 min
Fresh ginger and vanilla infuse to make a pefect peach dessert from Ken Hom
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35 min
Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat
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2 hrs 50 min
Salmon is not a Chinese fish although it is growing in popularity in cosmopolitan Hong Kong and Canton. Ken Hom shows you how east meets west
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20 min
This is one of the most popular soups in street food stalls throughout southern China. Ken Hom's recipe makes a simple but authentic wonton soup, perfect for any family meal
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30 min
Ken Hom prepares a classic Chinese favourite in this tasty and tempting side dish of egg fried rice
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40 min
This quick and easy salmon recipe may save on time but doesn't skimp on taste
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15 min
Slow cooked to spicy perfection, Ken Hom's mouth-watering Braised Balinese Duck makes a moreish and truly memorable feast
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Total time
3 hrs 45 min
