KEN HOM – ‘100 Easy Chinese Suppers’ NEW BOOK OUT ON 5 JANUARY 2012

KEN HOM – NEW BOOK OUT ON 5 JANUARY 2012

A new book by Ken Hom, ‘100 Easy Chinese Suppers’ from Ebury Publishing, will be released on 5 January 2012, and will be available from all good bookshop at £7.99. It is part of the ‘My Kitchen Table’ series, a collection of mini cookbooks by various chefs designed to inspire the reader with confidence in the kitchen.

This is the second ‘My Kitchen Table’ book from Ken Hom – the first was released at the beginning of this year, ‘100 Quick Stir-Fry Recipes’. The new ‘100 Easy Chinese Suppers’  brings the reader 100 foolproof supper recipes from across China – from Sichuan Braised Fish to Hunan Style Lamb and delicious vegetable dishes such as Three Mushroom Braise and Hot & Spicy Stir Fried Cabbage.  The book is a must-have for lovers of Chinese food and the recipes are ideal whether you are looking for a quick weekday supper, a sumptuous weekend feast or food for friends and family. Whatever your choice, Ken Hom brings his expertise to the table. Check the website www.mykitchentable.co.uk for recipes, videos and blog posts. There is also an app for iPhone users available to download from the App Store.

Widely regarded as one of the world’s greatest authority on Oriental cuisine, Ken Hom, 62, still travels tirelessly all over the world, continues to appear regularly as celebrity chef, works as an ambassador for the charity Action Against Hunger www.aahuk.org and continues to write new books. He keeps an involvement with restaurants worldwide – his Bangkok restaurant Maison Chin located within the Bandara Hotel and Suites has won several Asian awards. In June 2009 he was awarded with an honorary OBE for ‘services to culinary arts’, recognising his achievements and the impressive social and historical impact he has made on the way the UK has ‘adopted’ Chinese cuisine, which has now become one of the nation’s favourites.  He also holds an honorary doctorate from Oxford Brookes University for his ‘outstanding success within the international food world’, where an annual lecture with notable speakers is held in his name.

Since his first book appeared in 1981, he has written 24 books, many of which have been translated in over 12 languages.