Stir Frying For Idiots..., 01 Nov 2007
This book makes you into someone who can wow! your friends...
With really good looking, taste, but so so simple...
The book is laid out with easy too follow instructions...
Sometimes only four easy steps...
As I said its Stir Frying For Idiots, and the lazy or persons with no free time...

It even tells you what type of wok to buy, and how to look after it!

Its worth having even if you only take some of the info, it will give your cooking more WOW!

Guys, just use it to wow the ladies...

Hope this help you?
Regards Marcus

stir fries, 02 Dec 2004
I have to confess to being drawn into getting this book by the blurb suggesting stir-frying is a healthy form of cooking - the nice thing is that this is a truth universally acknowledged. So at this time of year when food is rich and abundant, I'm only too pleased to eat something more lightweight and kinder to my waistline. With 100 recipes it was easy to find many that appealed and so great that they are quick and easy. The fear of stir fry books is that it is just the same old thing, but there are some really interesting and different ideas here amongst the old favourites that perked up the basic stir fry. Great book.

Stir Frying For Idiots..., 01 Nov 2007
This book makes you into someone who can wow! your friends...
With really good looking, taste, but so so simple...
The book is laid out with easy too follow instructions...
Sometimes only four easy steps...
As I said its Stir Frying For Idiots, and the lazy or persons with no free time...

It even tells you what type of wok to buy, and how to look after it!

Its worth having even if you only take some of the info, it will give your cooking more WOW!

Guys, just use it to wow the ladies...

Hope this help you?
Regards Marcus

stir fries, 02 Dec 2004
I have to confess to being drawn into getting this book by the blurb suggesting stir-frying is a healthy form of cooking - the nice thing is that this is a truth universally acknowledged. So at this time of year when food is rich and abundant, I'm only too pleased to eat something more lightweight and kinder to my waistline. With 100 recipes it was easy to find many that appealed and so great that they are quick and easy. The fear of stir fry books is that it is just the same old thing, but there are some really interesting and different ideas here amongst the old favourites that perked up the basic stir fry. Great book.

Delicious and Simple, 05 Dec 2008
Every recipe in this book is simple, clean, authentic and delicious. If you like Thai food you will love this book. The instructions are easy to follow and even a novice can whip up a gastronomic delight. If you can get to a Thai supermarket and get thai basil, kaffir lime leaves and eggplants it makes all the difference.

Stir Frying For Idiots..., 01 Nov 2007
This book makes you into someone who can wow! your friends...
With really good looking, taste, but so so simple...
The book is laid out with easy too follow instructions...
Sometimes only four easy steps...
As I said its Stir Frying For Idiots, and the lazy or persons with no free time...

It even tells you what type of wok to buy, and how to look after it!

Its worth having even if you only take some of the info, it will give your cooking more WOW!

Guys, just use it to wow the ladies...

Hope this help you?
Regards Marcus

stir fries, 02 Dec 2004
I have to confess to being drawn into getting this book by the blurb suggesting stir-frying is a healthy form of cooking - the nice thing is that this is a truth universally acknowledged. So at this time of year when food is rich and abundant, I'm only too pleased to eat something more lightweight and kinder to my waistline. With 100 recipes it was easy to find many that appealed and so great that they are quick and easy. The fear of stir fry books is that it is just the same old thing, but there are some really interesting and different ideas here amongst the old favourites that perked up the basic stir fry. Great book.

Delicious and Simple, 05 Dec 2008
Every recipe in this book is simple, clean, authentic and delicious. If you like Thai food you will love this book. The instructions are easy to follow and even a novice can whip up a gastronomic delight. If you can get to a Thai supermarket and get thai basil, kaffir lime leaves and eggplants it makes all the difference.

The book that got me hooked on Chinese cooking, 29 Jun 2000
I couldn't imagine an easier way of getting into Chinese cuisine than this extraordinarily easy to follow book. All the recipes work right the first time. They are the clearest I have ever encountered in any cook book - and the results are by no means banal. My battered copy of this book is one of the most treasured books in the house and even though I much enjoy Ken Hom's other books, this remains the one I most often use.

A simple to follow introduction to Chinese cuisine, 28 Nov 1999
I was first introduced to Ken Homs Chinese Cookery as a single man in 1990 and I instantly found that I could master the recipes with ease. What a success this book was and is. The introduction on equipment and ingredients nessitated, for me a trip to London's Soho and China Town to avoid being ripped off at my local supermarket but no complains there! Then stright into the recipies themselves. I think it is true to say that I have yet to find a recipe that has failed to give the desired results. I was able to entertain guests with ease by combining recipes to create a formidable banquette yet at the same time the book could be used to create a quick and easy meal for one from whatever I had to hand.

Ken Hom's style comes through in this book more strongly than any other I have seen since. His enthusiasm for his "native" cuisine is obvious and his childhood reminiscences literally add flavour. In my kitchen at least it is easy to spot the cookery books worthy of a second glance, they are the ones that are battered, dog eared and clearly well used. Ken Homs Chinese Cookery is such a book, I have even resorted to purchasing a new copy in case of disaster. The only thing missing from this book is a good recipe for Crispy "seaweed" which I believe is made from Spring greens and I have yet to manage to make a good bed of soft noodles with crispy edges for Char Sui (fond memories of Le Ho Fook in the 80's). Maybe one day. Despite this an excellent staple for any kitchen whether Chinese becomes your main cuisine, as it did for me or you just need a book for those occasional ideas.

Everybody loves Thai food. Only on the international scene for relatively few years, it is now ubiquitous. It's easy to see why. Thai flavours are highly individual, complex and clear, subtle and exhilarating, yet structurally (as it were) the cooking resembles the familiar Chinese. Ken Hom is an ideal guide to this fascinating cuisine in Ken Hom Cooks Thai. Stressing, as you would expect, the links with Chinese food, he nonetheless concentrates on the ingredients and techniques that make Thai cooking so special. The signature flavours are lemon grass and coconut, against which limes and lime leaves, coriander and basil are deployed. Thai food is also, famously, blisteringly hot. Ken Hom sticks to fairly simple, accessible recipes (eschewing the complexities of the distinct and highly decorative royal or palace cuisine), 130 in all. Starters include spicy salads made with fish, chicken and beef, and a delicious one in which grapefruit is dressed with lime, soy, sugar, chillies and dried shrimps. Soups tend to divide into clear spicy broth garnished with meat, vegetables and/or noodles (Fragrant Prawn and Lemongrass Soup is perhaps the most familiar of these) and richer concoctions based on coconut milk, such as Delectable Coconut Soup with Mussels or Rich Pumpkin and Coconut Soup. Fish and seafood dishes are among the glories of Thai cuisine, and they are well represented, from the simplicity of Steamed Fish with Coconut to the elaboration of Panaeng-Style Curry with Prawns. Red and green curries, made with chicken and beef, are perhaps the best known among dozens of mouth-watering meat, rice and noodle recipes. Ken Hom has produced an inspiring introduction to an inspiring cuisine. --Robin DavidsonEverybody loves Thai food. Only on the international scene for relatively few years, it is now ubiquitous. It's easy to see why. Thai flavours are highly individual, complex and clear, subtle and exhilarating, yet structurally (as it were) the cooking resembles the familiar Chinese. Ken Hom is an ideal guide to this fascinating cuisine in Ken Hom Cooks Thai. Stressing, as you would expect, the links with Chinese food, he nonetheless concentrates on the ingredients and techniques that make Thai cooking so special. The signature flavours are lemon grass and coconut, against which limes and lime leaves, coriander and basil are deployed. Thai food is also, famously, blisteringly hot. Ken Hom sticks to fairly simple, accessible recipes (eschewing the complexities of the distinct, and highly decorative royal or palace cuisine), 130 in all. Starters include spicy salads made with fish, chicken and beef, and a delicious one in which grapefruit is dressed with lime, soy, sugar, chillies and dried shrimps. Soups tend to divide into clear spicy broths garnished with meat, vegetables and/or noodles (Fragrant Prawn and Lemongrass Soup is perhaps the most familiar of these) and richer concoctions based on coconut milk, such as Delectable Coconut Soup with Mussels or Rich Pumpkin and Coconut Soup. Fish and seafood dishes are among the glories of Thai cuisine, and they are well represented, from the simplicity of Steamed Fish with Coconut to the elaboration of Panaeng-Style Curry with Prawns. Red and green curries, made with chicken and beef, are perhaps the best known among dozens of mouth-watering meat, rice and noodle recipes. Ken Hom has produced an inspiring introduction to an inspiring cuisine. --Robin Davidson

Stir Frying For Idiots..., 01 Nov 2007
This book makes you into someone who can wow! your friends...
With really good looking, taste, but so so simple...
The book is laid out with easy too follow instructions...
Sometimes only four easy steps...
As I said its Stir Frying For Idiots, and the lazy or persons with no free time...

It even tells you what type of wok to buy, and how to look after it!

Its worth having even if you only take some of the info, it will give your cooking more WOW!

Guys, just use it to wow the ladies...

Hope this help you?
Regards Marcus

stir fries, 02 Dec 2004
I have to confess to being drawn into getting this book by the blurb suggesting stir-frying is a healthy form of cooking - the nice thing is that this is a truth universally acknowledged. So at this time of year when food is rich and abundant, I'm only too pleased to eat something more lightweight and kinder to my waistline. With 100 recipes it was easy to find many that appealed and so great that they are quick and easy. The fear of stir fry books is that it is just the same old thing, but there are some really interesting and different ideas here amongst the old favourites that perked up the basic stir fry. Great book.

Delicious and Simple, 05 Dec 2008
Every recipe in this book is simple, clean, authentic and delicious. If you like Thai food you will love this book. The instructions are easy to follow and even a novice can whip up a gastronomic delight. If you can get to a Thai supermarket and get thai basil, kaffir lime leaves and eggplants it makes all the difference.

The book that got me hooked on Chinese cooking, 29 Jun 2000
I couldn't imagine an easier way of getting into Chinese cuisine than this extraordinarily easy to follow book. All the recipes work right the first time. They are the clearest I have ever encountered in any cook book - and the results are by no means banal. My battered copy of this book is one of the most treasured books in the house and even though I much enjoy Ken Hom's other books, this remains the one I most often use.

A simple to follow introduction to Chinese cuisine, 28 Nov 1999
I was first introduced to Ken Homs Chinese Cookery as a single man in 1990 and I instantly found that I could master the recipes with ease. What a success this book was and is. The introduction on equipment and ingredients nessitated, for me a trip to London's Soho and China Town to avoid being ripped off at my local supermarket but no complains there! Then stright into the recipies themselves. I think it is true to say that I have yet to find a recipe that has failed to give the desired results. I was able to entertain guests with ease by combining recipes to create a formidable banquette yet at the same time the book could be used to create a quick and easy meal for one from whatever I had to hand.

Ken Hom's style comes through in this book more strongly than any other I have seen since. His enthusiasm for his "native" cuisine is obvious and his childhood reminiscences literally add flavour. In my kitchen at least it is easy to spot the cookery books worthy of a second glance, they are the ones that are battered, dog eared and clearly well used. Ken Homs Chinese Cookery is such a book, I have even resorted to purchasing a new copy in case of disaster. The only thing missing from this book is a good recipe for Crispy "seaweed" which I believe is made from Spring greens and I have yet to manage to make a good bed of soft noodles with crispy edges for Char Sui (fond memories of Le Ho Fook in the 80's). Maybe one day. Despite this an excellent staple for any kitchen whether Chinese becomes your main cuisine, as it did for me or you just need a book for those occasional ideas.

More Chinese than Thai, 01 Dec 2006
Although I like Ken Hom's books I was rather disappointed with this effort for the simple reason that his is interprepation makes the food more Chinese than Thai.

Fantastic , Easy To Prepare Recipes, 05 Dec 2005
I love this book and have cooked many recipes from it and they have turned out very well. The food is easy to prepare, the recipe instructions are clear and precise and the ingredients are fairly easy to find. The lemongrass and prawn soup is one of the recipes that turned out extremely well for me. I love to cook and this is one of my favourites because I know I will not be disappointed with the results. It is a reliable cookbook in the sense that I am sure that the end result will always be something really awesome.

Very easy to follow, 04 Feb 2003
I agree that these recipes are not entirely authentic. However, a lot of the finished dishes do bear quite a strong resemblance to authentic Thai food (although none of them are very spicy which was one thing I remember about Thai food in Thailand). The best thing about this book, however, is the fact that all the recipes are very easy to follow, the ingredients are not mpossible to find, the finished dishes are very tasty and guests are always suitably impressed. Additionally, authentic Thai food can take a long time to prepare (at least for a non-Thai person!) whereas these recipes are fairly quick so, for an "easy to prepare" taste of Thailand, I can fully recommend this book.

Ken Hom Cooks Thai (but not as I know it), 16 Feb 2001
I am a Thai who loves Chinese food, and I have a lot of respect for Mr Hom. I use his Chinese cookery books all the time and his advice keeps my wok in pristine condition. But I have to say that none of the recipes in this book - fantastic though they look, sound, and no doubt taste - are recognisable to me as authentic. I have cooked Thai for a while and eaten it for longer (all my life) so I should know. Now I am well aware that this book is Mr Hom's interpretation of Thai dishes and he makes no claims to the contrary. His appreciation and enthusiasm for Thai food is especially infectious. However, there remains an understandably heavy bias for Chinese based dishes and cooking styles. All this is not obvious unless you are able to thumb through the book. So my comments here are merely cautionary to potential buyers of this book on Amazon. If you're looking for authenticity then look elsewhere. Otherwise, like me, you are sure to get hours of pleasure from the imaginative and tasty recipes in this beautifully presented book written by one of the best in the business.

A Chinese goes Thai. The perfect combination, 27 Jan 1999
Ken Hom has great credit promoting Chinese cooking in the world. This universal cuisine of the Far East seems to incorporate almost all styles. Yet Thai Cuisine has a very distinct touch. The extensive use of fresh coriander, lemon grass and fish sauce make Thai cuisine taste completely different from what we learnt so far from Ken Homs wonderful books about the Chinese cuisine. Thailand is a country of cultural mixtures. The Chinese play a great role. Mastercook Ken Hom is probably the best cook to promote the dialogue between China, Europe and Thailand. A wonderful combination which makes curious.

Stir Frying For Idiots..., 01 Nov 2007
This book makes you into someone who can wow! your friends...
With really good looking, taste, but so so simple...
The book is laid out with easy too follow instructions...
Sometimes only four easy steps...
As I said its Stir Frying For Idiots, and the lazy or persons with no free time...

It even tells you what type of wok to buy, and how to look after it!

Its worth having even if you only take some of the info, it will give your cooking more WOW!

Guys, just use it to wow the ladies...

Hope this help you?
Regards Marcus

stir fries, 02 Dec 2004
I have to confess to being drawn into getting this book by the blurb suggesting stir-frying is a healthy form of cooking - the nice thing is that this is a truth universally acknowledged. So at this time of year when food is rich and abundant, I'm only too pleased to eat something more lightweight and kinder to my waistline. With 100 recipes it was easy to find many that appealed and so great that they are quick and easy. The fear of stir fry books is that it is just the same old thing, but there are some really interesting and different ideas here amongst the old favourites that perked up the basic stir fry. Great book.

Delicious and Simple, 05 Dec 2008
Every recipe in this book is simple, clean, authentic and delicious. If you like Thai food you will love this book. The instructions are easy to follow and even a novice can whip up a gastronomic delight. If you can get to a Thai supermarket and get thai basil, kaffir lime leaves and eggplants it makes all the difference.

The book that got me hooked on Chinese cooking, 29 Jun 2000
I couldn't imagine an easier way of getting into Chinese cuisine than this extraordinarily easy to follow book. All the recipes work right the first time. They are the clearest I have ever encountered in any cook book - and the results are by no means banal. My battered copy of this book is one of the most treasured books in the house and even though I much enjoy Ken Hom's other books, this remains the one I most often use.

A simple to follow introduction to Chinese cuisine, 28 Nov 1999
I was first introduced to Ken Homs Chinese Cookery as a single man in 1990 and I instantly found that I could master the recipes with ease. What a success this book was and is. The introduction on equipment and ingredients nessitated, for me a trip to London's Soho and China Town to avoid being ripped off at my local supermarket but no complains there! Then stright into the recipies themselves. I think it is true to say that I have yet to find a recipe that has failed to give the desired results. I was able to entertain guests with ease by combining recipes to create a formidable banquette yet at the same time the book could be used to create a quick and easy meal for one from whatever I had to hand.

Ken Hom's style comes through in this book more strongly than any other I have seen since. His enthusiasm for his "native" cuisine is obvious and his childhood reminiscences literally add flavour. In my kitchen at least it is easy to spot the cookery books worthy of a second glance, they are the ones that are battered, dog eared and clearly well used. Ken Homs Chinese Cookery is such a book, I have even resorted to purchasing a new copy in case of disaster. The only thing missing from this book is a good recipe for Crispy "seaweed" which I believe is made from Spring greens and I have yet to manage to make a good bed of soft noodles with crispy edges for Char Sui (fond memories of Le Ho Fook in the 80's). Maybe one day. Despite this an excellent staple for any kitchen whether Chinese becomes your main cuisine, as it did for me or you just need a book for those occasional ideas.

More Chinese than Thai, 01 Dec 2006
Although I like Ken Hom's books I was rather disappointed with this effort for the simple reason that his is interprepation makes the food more Chinese than Thai.

Fantastic , Easy To Prepare Recipes, 05 Dec 2005
I love this book and have cooked many recipes from it and they have turned out very well. The food is easy to prepare, the recipe instructions are clear and precise and the ingredients are fairly easy to find. The lemongrass and prawn soup is one of the recipes that turned out extremely well for me. I love to cook and this is one of my favourites because I know I will not be disappointed with the results. It is a reliable cookbook in the sense that I am sure that the end result will always be something really awesome.

Very easy to follow, 04 Feb 2003
I agree that these recipes are not entirely authentic. However, a lot of the finished dishes do bear quite a strong resemblance to authentic Thai food (although none of them are very spicy which was one thing I remember about Thai food in Thailand). The best thing about this book, however, is the fact that all the recipes are very easy to follow, the ingredients are not mpossible to find, the finished dishes are very tasty and guests are always suitably impressed. Additionally, authentic Thai food can take a long time to prepare (at least for a non-Thai person!) whereas these recipes are fairly quick so, for an "easy to prepare" taste of Thailand, I can fully recommend this book.

Ken Hom Cooks Thai (but not as I know it), 16 Feb 2001
I am a Thai who loves Chinese food, and I have a lot of respect for Mr Hom. I use his Chinese cookery books all the time and his advice keeps my wok in pristine condition. But I have to say that none of the recipes in this book - fantastic though they look, sound, and no doubt taste - are recognisable to me as authentic. I have cooked Thai for a while and eaten it for longer (all my life) so I should know. Now I am well aware that this book is Mr Hom's interpretation of Thai dishes and he makes no claims to the contrary. His appreciation and enthusiasm for Thai food is especially infectious. However, there remains an understandably heavy bias for Chinese based dishes and cooking styles. All this is not obvious unless you are able to thumb through the book. So my comments here are merely cautionary to potential buyers of this book on Amazon. If you're looking for authenticity then look elsewhere. Otherwise, like me, you are sure to get hours of pleasure from the imaginative and tasty recipes in this beautifully presented book written by one of the best in the business.

A Chinese goes Thai. The perfect combination, 27 Jan 1999
Ken Hom has great credit promoting Chinese cooking in the world. This universal cuisine of the Far East seems to incorporate almost all styles. Yet Thai Cuisine has a very distinct touch. The extensive use of fresh coriander, lemon grass and fish sauce make Thai cuisine taste completely different from what we learnt so far from Ken Homs wonderful books about the Chinese cuisine. Thailand is a country of cultural mixtures. The Chinese play a great role. Mastercook Ken Hom is probably the best cook to promote the dialogue between China, Europe and Thailand. A wonderful combination which makes curious.

Great book for delicious yet quick wok food, 19 Nov 2005
Only second best to Hugh Carpenter and Teri Sandison's "Wok fast," you'll find yourself thumbing this book very often for easy and fast wok dishes. It's also a good primer for those who have no inkling of what is what in Asian ingredients for there is a complete glossary to guide you along. Very good.

Very disappointed, 29 Mar 2004
Bought this book based on reputation and am very disappointed with the five recipes I have tried so far - maybe I'm just not a Chinese cook!!

Finally a book which turns your Chinese food into Chinese, 08 Nov 2003
I've used this book extensively over the past year. I've come to try quite a large number of the very tasty dishes it presents. What I like best about the book is the fact that you after a while get so used to using it that you can start to modify and extend it to build entirely new dishes that still taste absolutely right just by picking parts of one and mix with the other. I've been looking for this kind of book for very long and Bingo! This is THE Asian cook-book for me!

Fantastic stuff!, 25 Sep 2001
All I need to say is that the master is back with a bang! This is one great book, full of quick and easy recipes that mean we can all cook perfect Chinese food in no time at all. If you love Ken Hom or Chinese food in general, this is a must buy!!

Stir Frying For Idiots..., 01 Nov 2007
This book makes you into someone who can wow! your friends...
With really good looking, taste, but so so simple...
The book is laid out with easy too follow instructions...
Sometimes only four easy steps...
As I said its Stir Frying For Idiots, and the lazy or persons with no free time...

It even tells you what type of wok to buy, and how to look after it!

Its worth having even if you only take some of the info, it will give your cooking more WOW!

Guys, just use it to wow the ladies...

Hope this help you?
Regards Marcus

stir fries, 02 Dec 2004
I have to confess to being drawn into getting this book by the blurb suggesting stir-frying is a healthy form of cooking - the nice thing is that this is a truth universally acknowledged. So at this time of year when food is rich and abundant, I'm only too pleased to eat something more lightweight and kinder to my waistline. With 100 recipes it was easy to find many that appealed and so great that they are quick and easy. The fear of stir fry books is that it is just the same old thing, but there are some really interesting and different ideas here amongst the old favourites that perked up the basic stir fry. Great book.

Delicious and Simple, 05 Dec 2008
Every recipe in this book is simple, clean, authentic and delicious. If you like Thai food you will love this book. The instructions are easy to follow and even a novice can whip up a gastronomic delight. If you can get to a Thai supermarket and get thai basil, kaffir lime leaves and eggplants it makes all the difference.

The book that got me hooked on Chinese cooking, 29 Jun 2000
I couldn't imagine an easier way of getting into Chinese cuisine than this extraordinarily easy to follow book. All the recipes work right the first time. They are the clearest I have ever encountered in any cook book - and the results are by no means banal. My battered copy of this book is one of the most treasured books in the house and even though I much enjoy Ken Hom's other books, this remains the one I most often use.

A simple to follow introduction to Chinese cuisine, 28 Nov 1999
I was first introduced to Ken Homs Chinese Cookery as a single man in 1990 and I instantly found that I could master the recipes with ease. What a success this book was and is. The introduction on equipment and ingredients nessitated, for me a trip to London's Soho and China Town to avoid being ripped off at my local supermarket but no complains there! Then stright into the recipies themselves. I think it is true to say that I have yet to find a recipe that has failed to give the desired results. I was able to entertain guests with ease by combining recipes to create a formidable banquette yet at the same time the book could be used to create a quick and easy meal for one from whatever I had to hand.

Ken Hom's style comes through in this book more strongly than any other I have seen since. His enthusiasm for his "native" cuisine is obvious and his childhood reminiscences literally add flavour. In my kitchen at least it is easy to spot the cookery books worthy of a second glance, they are the ones that are battered, dog eared and clearly well used. Ken Homs Chinese Cookery is such a book, I have even resorted to purchasing a new copy in case of disaster. The only thing missing from this book is a good recipe for Crispy "seaweed" which I believe is made from Spring greens and I have yet to manage to make a good bed of soft noodles with crispy edges for Char Sui (fond memories of Le Ho Fook in the 80's). Maybe one day. Despite this an excellent staple for any kitchen whether Chinese becomes your main cuisine, as it did for me or you just need a book for those occasional ideas.

More Chinese than Thai, 01 Dec 2006
Although I like Ken Hom's books I was rather disappointed with this effort for the simple reason that his is interprepation makes the food more Chinese than Thai.

Fantastic , Easy To Prepare Recipes, 05 Dec 2005
I love this book and have cooked many recipes from it and they have turned out very well. The food is easy to prepare, the recipe instructions are clear and precise and the ingredients are fairly easy to find. The lemongrass and prawn soup is one of the recipes that turned out extremely well for me. I love to cook and this is one of my favourites because I know I will not be disappointed with the results. It is a reliable cookbook in the sense that I am sure that the end result will always be something really awesome.

Very easy to follow, 04 Feb 2003
I agree that these recipes are not entirely authentic. However, a lot of the finished dishes do bear quite a strong resemblance to authentic Thai food (although none of them are very spicy which was one thing I remember about Thai food in Thailand). The best thing about this book, however, is the fact that all the recipes are very easy to follow, the ingredients are not mpossible to find, the finished dishes are very tasty and guests are always suitably impressed. Additionally, authentic Thai food can take a long time to prepare (at least for a non-Thai person!) whereas these recipes are fairly quick so, for an "easy to prepare" taste of Thailand, I can fully recommend this book.

Ken Hom Cooks Thai (but not as I know it), 16 Feb 2001
I am a Thai who loves Chinese food, and I have a lot of respect for Mr Hom. I use his Chinese cookery books all the time and his advice keeps my wok in pristine condition. But I have to say that none of the recipes in this book - fantastic though they look, sound, and no doubt taste - are recognisable to me as authentic. I have cooked Thai for a while and eaten it for longer (all my life) so I should know. Now I am well aware that this book is Mr Hom's interpretation of Thai dishes and he makes no claims to the contrary. His appreciation and enthusiasm for Thai food is especially infectious. However, there remains an understandably heavy bias for Chinese based dishes and cooking styles. All this is not obvious unless you are able to thumb through the book. So my comments here are merely cautionary to potential buyers of this book on Amazon. If you're looking for authenticity then look elsewhere. Otherwise, like me, you are sure to get hours of pleasure from the imaginative and tasty recipes in this beautifully presented book written by one of the best in the business.

A Chinese goes Thai. The perfect combination, 27 Jan 1999
Ken Hom has great credit promoting Chinese cooking in the world. This universal cuisine of the Far East seems to incorporate almost all styles. Yet Thai Cuisine has a very distinct touch. The extensive use of fresh coriander, lemon grass and fish sauce make Thai cuisine taste completely different from what we learnt so far from Ken Homs wonderful books about the Chinese cuisine. Thailand is a country of cultural mixtures. The Chinese play a great role. Mastercook Ken Hom is probably the best cook to promote the dialogue between China, Europe and Thailand. A wonderful combination which makes curious.

Great book for delicious yet quick wok food, 19 Nov 2005
Only second best to Hugh Carpenter and Teri Sandison's "Wok fast," you'll find yourself thumbing this book very often for easy and fast wok dishes. It's also a good primer for those who have no inkling of what is what in Asian ingredients for there is a complete glossary to guide you along. Very good.

Very disappointed, 29 Mar 2004
Bought this book based on reputation and am very disappointed with the five recipes I have tried so far - maybe I'm just not a Chinese cook!!

Finally a book which turns your Chinese food into Chinese, 08 Nov 2003
I've used this book extensively over the past year. I've come to try quite a large number of the very tasty dishes it presents. What I like best about the book is the fact that you after a while get so used to using it that you can start to modify and extend it to build entirely new dishes that still taste absolutely right just by picking parts of one and mix with the other. I've been looking for this kind of book for very long and Bingo! This is THE Asian cook-book for me!

Fantastic stuff!, 25 Sep 2001
All I need to say is that the master is back with a bang! This is one great book, full of quick and easy recipes that mean we can all cook perfect Chinese food in no time at all. If you love Ken Hom or Chinese food in general, this is a must buy!!

Ken Hom does it again !, 27 Aug 2005
After his brilliant Chinese and Thai cookbooks, this one is great. The recipes are versatile and fresh, perfectly organised and guarantee perfect results every time. The book is an absolute pleasure to use, and I am afraid mine is very well used now. Ken is obviously passionate about his cooking and it shows. I believe that this book is an invaluable resource for anyone who wants to try Asian cookery but was afraid to do so.

Stir Frying For Idiots..., 01 Nov 2007
This book makes you into someone who can wow! your friends...
With really good looking, taste, but so so simple...
The book is laid out with easy too follow instructions...
Sometimes only four easy steps...
As I said its Stir Frying For Idiots, and the lazy or persons with no free time...

It even tells you what type of wok to buy, and how to look after it!

Its worth having even if you only take some of the info, it will give your cooking more WOW!

Guys, just use it to wow the ladies...

Hope this help you?
Regards Marcus

stir fries, 02 Dec 2004
I have to confess to being drawn into getting this book by the blurb suggesting stir-frying is a healthy form of cooking - the nice thing is that this is a truth universally acknowledged. So at this time of year when food is rich and abundant, I'm only too pleased to eat something more lightweight and kinder to my waistline. With 100 recipes it was easy to find many that appealed and so great that they are quick and easy. The fear of stir fry books is that it is just the same old thing, but there are some really interesting and different ideas here amongst the old favourites that perked up the basic stir fry. Great book.

Delicious and Simple, 05 Dec 2008
Every recipe in this book is simple, clean, authentic and delicious. If you like Thai food you will love this book. The instructions are easy to follow and even a novice can whip up a gastronomic delight. If you can get to a Thai supermarket and get thai basil, kaffir lime leaves and eggplants it makes all the difference.

The book that got me hooked on Chinese cooking, 29 Jun 2000
I couldn't imagine an easier way of getting into Chinese cuisine than this extraordinarily easy to follow book. All the recipes work right the first time. They are the clearest I have ever encountered in any cook book - and the results are by no means banal. My battered copy of this book is one of the most treasured books in the house and even though I much enjoy Ken Hom's other books, this remains the one I most often use.

A simple to follow introduction to Chinese cuisine, 28 Nov 1999
I was first introduced to Ken Homs Chinese Cookery as a single man in 1990 and I instantly found that I could master the recipes with ease. What a success this book was and is. The introduction on equipment and ingredients nessitated, for me a trip to London's Soho and China Town to avoid being ripped off at my local supermarket but no complains there! Then stright into the recipies themselves. I think it is true to say that I have yet to find a recipe that has failed to give the desired results. I was able to entertain guests with ease by combining recipes to create a formidable banquette yet at the same time the book could be used to create a quick and easy meal for one from whatever I had to hand.

Ken Hom's style comes through in this book more strongly than any other I have seen since. His enthusiasm for his "native" cuisine is obvious and his childhood reminiscences literally add flavour. In my kitchen at least it is easy to spot the cookery books worthy of a second glance, they are the ones that are battered, dog eared and clearly well used. Ken Homs Chinese Cookery is such a book, I have even resorted to purchasing a new copy in case of disaster. The only thing missing from this book is a good recipe for Crispy "seaweed" which I believe is made from Spring greens and I have yet to manage to make a good bed of soft noodles with crispy edges for Char Sui (fond memories of Le Ho Fook in the 80's). Maybe one day. Despite this an excellent staple for any kitchen whether Chinese becomes your main cuisine, as it did for me or you just need a book for those occasional ideas.

More Chinese than Thai, 01 Dec 2006
Although I like Ken Hom's books I was rather disappointed with this effort for the simple reason that his is interprepation makes the food more Chinese than Thai.

Fantastic , Easy To Prepare Recipes, 05 Dec 2005
I love this book and have cooked many recipes from it and they have turned out very well. The food is easy to prepare, the recipe instructions are clear and precise and the ingredients are fairly easy to find. The lemongrass and prawn soup is one of the recipes that turned out extremely well for me. I love to cook and this is one of my favourites because I know I will not be disappointed with the results. It is a reliable cookbook in the sense that I am sure that the end result will always be something really awesome.

Very easy to follow, 04 Feb 2003
I agree that these recipes are not entirely authentic. However, a lot of the finished dishes do bear quite a strong resemblance to authentic Thai food (although none of them are very spicy which was one thing I remember about Thai food in Thailand). The best thing about this book, however, is the fact that all the recipes are very easy to follow, the ingredients are not mpossible to find, the finished dishes are very tasty and guests are always suitably impressed. Additionally, authentic Thai food can take a long time to prepare (at least for a non-Thai person!) whereas these recipes are fairly quick so, for an "easy to prepare" taste of Thailand, I can fully recommend this book.

Ken Hom Cooks Thai (but not as I know it), 16 Feb 2001
I am a Thai who loves Chinese food, and I have a lot of respect for Mr Hom. I use his Chinese cookery books all the time and his advice keeps my wok in pristine condition. But I have to say that none of the recipes in this book - fantastic though they look, sound, and no doubt taste - are recognisable to me as authentic. I have cooked Thai for a while and eaten it for longer (all my life) so I should know. Now I am well aware that this book is Mr Hom's interpretation of Thai dishes and he makes no claims to the contrary. His appreciation and enthusiasm for Thai food is especially infectious. However, there remains an understandably heavy bias for Chinese based dishes and cooking styles. All this is not obvious unless you are able to thumb through the book. So my comments here are merely cautionary to potential buyers of this book on Amazon. If you're looking for authenticity then look elsewhere. Otherwise, like me, you are sure to get hours of pleasure from the imaginative and tasty recipes in this beautifully presented book written by one of the best in the business.

A Chinese goes Thai. The perfect combination, 27 Jan 1999
Ken Hom has great credit promoting Chinese cooking in the world. This universal cuisine of the Far East seems to incorporate almost all styles. Yet Thai Cuisine has a very distinct touch. The extensive use of fresh coriander, lemon grass and fish sauce make Thai cuisine taste completely different from what we learnt so far from Ken Homs wonderful books about the Chinese cuisine. Thailand is a country of cultural mixtures. The Chinese play a great role. Mastercook Ken Hom is probably the best cook to promote the dialogue between China, Europe and Thailand. A wonderful combination which makes curious.

Great book for delicious yet quick wok food, 19 Nov 2005
Only second best to Hugh Carpenter and Teri Sandison's "Wok fast," you'll find yourself thumbing this book very often for easy and fast wok dishes. It's also a good primer for those who have no inkling of what is what in Asian ingredients for there is a complete glossary to guide you along. Very good.

Very disappointed, 29 Mar 2004
Bought this book based on reputation and am very disappointed with the five recipes I have tried so far - maybe I'm just not a Chinese cook!!

Finally a book which turns your Chinese food into Chinese, 08 Nov 2003
I've used this book extensively over the past year. I've come to try quite a large number of the very tasty dishes it presents. What I like best about the book is the fact that you after a while get so used to using it that you can start to modify and extend it to build entirely new dishes that still taste absolutely right just by picking parts of one and mix with the other. I've been looking for this kind of book for very long and Bingo! This is THE Asian cook-book for me!

Fantastic stuff!, 25 Sep 2001
All I need to say is that the master is back with a bang! This is one great book, full of quick and easy recipes that mean we can all cook perfect Chinese food in no time at all. If you love Ken Hom or Chinese food in general, this is a must buy!!

Ken Hom does it again !, 27 Aug 2005
After his brilliant Chinese and Thai cookbooks, this one is great. The recipes are versatile and fresh, perfectly organised and guarantee perfect results every time. The book is an absolute pleasure to use, and I am afraid mine is very well used now. Ken is obviously passionate about his cooking and it shows. I believe that this book is an invaluable resource for anyone who wants to try Asian cookery but was afraid to do so.

Disappointing, 28 May 2007
I love Chinese food, but was really disappointed by the recipes in this book. All the ones I've tried have been really soggy and flavourless. Maybe other people have had more postive results... but I really wouldn't recommend this book.