Ken Hom Travels with a Hot Wok

  Ken Homís recipes draw inspiration from both Far-Eastern and Western flavors. In this series, Ken visits the best cooks from San Francisco to Australia to bring his audience their unique mix of spices and herbs. And few people in the world are more qualified to teach this fusion cookery.

  "My Chinese-American heritage," lists off Ken, "my childhood in ethnically diverse Chicago; my coming of age in San Francisco; France and Italy: all of these contributed to my natural tendency towards fusion cuisine."

  Recipes that show off Kenís fusion style include Two-Minute Coconut Shrimp Starter, Wolfgang Puckís Sichuan-Style Beef and the remarkable Apple and Lemon Grass Frangipane Tart — truly complementary East-West dishes. And the good news, according to Ken, is that anybody can do this!

  "The goal of fusion cooking is to provide delicious, wholesome food that is enjoyable to eat," points out Ken. "Follow the few simple, basic rules and then experiment. You will be rewarded with dishes that are both familiar and exotic. You will discover your own fusion cooking."

Cookbook available in August 2000.
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