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About the book
  • Published: 1 August 2012
  • ISBN: 9781849904988
  • Imprint: BBC Books
  • Format: Hardback
  • Pages: 272
  • RRP: $55.00
Categories:

Exploring China: A Culinary Adventure

100 recipes from our journey


Formats & editions


Ken and Ching cook their way across China to create a definitive, modern classic of a cookbook on the world's most popular cuisine.

Exploring China: A Culinary Adventure is the delightful companion book to the BBC TV Show featuring their culinary adventure across China

Two of the most highly respected authorities on Chinese and Oriental cooking today, Ken Hom and Ching-He Huang, come together in this exciting cookbook and is the result of their journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected as shown in the BBC TV show.

They tell the story of China, both old and new, through food. Each recipe in the book features a back story from Ken and Ching so you can learn the secret stories behind all your old favourite recipes and be inspired to find new ones.

They cook with local families, en route to discover the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar before travelling to Sichuan Province, China's gastronomic capital. Ken is the old-hand who brought the wok to the West and Ching-He is the energetic newcomer. Together they uncover the secrets of Old China and the techniques of the new, fusing them together to create a unique and authoritative perspective on Chinese food that will surprise and inform.

  • Pub date: 1 August 2012
  • ISBN: 9781849904988
  • Imprint: BBC Books
  • Format: Hardback
  • Pages: 272
  • RRP: $55.00
Categories:

About the Authors

Ken Hom

Ken Hom is regarded as one of the world's greatest authorities on Oriental food and he still tirelessly travels the world making TV appearances, writing books and consulting on restaurants. In September 2007, he was awarded an honorary doctorate from Oxford Brookes University for his 'outstanding success with the international food world' and he was also appointed 'Founding Patron of Oxford Gastronomica',

He began his culinary career in his uncle's restaurant in Chicago and went on to teach at California's Culinary Academy. After a spell studying gastronomy in France, an article in the New York Times led to his first television series in 1984. In total, he has presented five BBC TV series, which have been transmitted internationally and written over 30 cookery books.

Ching-He Huang

Ching-He Huang was born in Taiwan and is a self-taught and passionate cook, and an ambassador for easy, healthy Chinese cooking. Her ancestors emigrated from the Fujian province in China to Taiwan during the Ming Dynasty. Ching’s dynamic approach to modern, healthy Chinese food has seen her present such series as Chinese Food Made Easy on BBC2, Ching’s Kitchen, Ching’s Chinese Food in Minutes and Easy Chinese in the US, which have been seen around the world. She has published a number of cookery books, including the bestselling BBC title Chinese Food Made Easy, China Modern, Chinese Food in Minutes and Ching’s Fast Food.


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