My Stir-fried Life

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

This is the fascinating story of how food transformed the life of a boy brought up in poverty in Chicago's Chinatown but who went on to become one of the world's greatest authorities on Chinese and Asian food.

Aged just eight months when his father died, Hom was raised by his mother in an atmosphere of abject poverty. Food was his escape; it was a passion and solitary comfort, and it was a way of earning money - as an 11-year-old schoolboy, Ken worked in the kitchen of his uncle's Chinese restaurant, where he developed an interest in cooking. From obscure beginnings, Hom went on to become one of the most celebrated TV chefs of all time, not only transforming his own life, but also changing the British perception of Asian food. This is the story of that improbable journey. My Stir-Fried Lifeis the epicurean's epic, a gastronomic narrative that lifts the spirits, tantalises the taste buds and feeds the soul of anyone and everyone who loves food, from the keen novice to the accomplished connoisseur.

Reviews

"Ken Hom not only introduced me to the hitherto esoteric world of Chinese cuisine but allowed me to understand its enormous importance to the rest of the world both culturally and intellectually ... and that it is just extraordinarily lovely to eat." - Rick Stein; "A master of his craft, a legend in TV food." - James Martin; "I have enjoyed the luxury of Ken's wonderful food for many years. I can't wait to read about his life and his route to the top..." - Sir Alex Ferguson; "A cooking superhero... Great celebrity chef... A sense of feast runs through the book." - Libby Purves, Radio 4 Midweek; "Fascinating... Peppered with amusing stories about members of [Hom's] high-octane social circle... He is one of the most charming and likeable subjects." - Dominic Midgley, Daily Express

Author Bio

Ken Hom OBE is a presenter, author, cook and restaurateur. His first book, Chinese Technique, was published in America in 1981. He has since written a further thirty-seven books, including, most recently, The Complete Chinese Cookbook and (with Ching-He Huang) Exploring China: A Culinary Adventure. The Ken Hom wok has a place in one in seven British kitchens.