Well-organised into chapters that begin with Notes on the Recipes and end with an amusing collection of desserts (including Fluffy Steamed Cantonese Cake--yes, made in a wok!), the book dispels any fears about wok cookery or Asian ingredients by clearly spelling out just how to buy and care for one and clearly describing the others.

Ken Hom is a world citizen--he was brought up in the United States, now lives in the south of France and travels throughout Asia. He skillfully adapts recipes from his life and his travels. Recipes like Stir Fried Fish With Black Bean Sauce is a classic from Mr. Hom's mother's kitchen, while an aromatic and lightly spicy Vietnamese-style Noodle Soup or Thai-style Noodles with Chicken takes the cook on a delightfully savoury journey.

The recipes are aimed at the cook who is comfortable in the kitchen. Any cook, however, accompanied by Ken Hom's depth of knowledge and his helping hand, will enjoy recipes cooked in their own hot wok! --Susan Loomis

I enjoy cooking and whilst I occasionally like spending 2 hours preparing a meal that I'm going to eat in 15 minutes, most of the time I like to keep preparation and cooking to a minimum and this is where "Hot Wok" comes into its own - most of the recipes take under half an hour from prep to presentation, and very few require complex prep or cooking techniques, most being of the chop & fry variety.

Unlike some Asian cookbooks, "Hot Wok" does not expect you to have access to obscure ingredients and won't have you scouring your local supermarket or Asian grocer for galangal, kaffir lime leaves or tamarind paste - most recipes use common ingredients that you should be able to find at your local market.

Since owning the book I've had a go at most of the dishes within and am yet to be disappointed by any of them. The Thai minced pork with basil is fantastic, the Balinese chicken innovative and surprising, and Hom's Franco-Chinese fusion garlic braised chicken is superb. And having lived in Vietnam for a year, I can confirm that the Vietnamese dishes, particularly the lemon grass chicken, are totally authentic in taste and appearance.

In short, the perfect book for anyone who wants to cook Asian food but has neither the time nor inclination to spend hours hunting down and preparing ingredients, yet who still wishes to create dishes that look good and taste even better.


Ken Hom is a genius!   January 21, 2002
 31 out of 31 found this review helpful

I had never read/used a Ken Hom cook book before but after this one and if the budget allows I think I may buy up his whole collection! I'm a bit of an uncomfortable cook but with a brand new wok in hand and this book in the other, I had no problems.
The recipes and the clear, accurate instructions meant foolproof, delicious meals. As I grew in confidence and started tackling more challenging recipes, I realised that Ken Hom had achieved what so few others before him had and actually made me enjoy cooking and most importantly of all, actually appear like I was good at it!
I would seriously recommend this book to anyone.


Easy to follow recipes for casual and formal dining   February 3, 2001
 8 out of 8 found this review helpful

Brilliant and tasty recipes that have my mouth watering every time I read this book! Not one to read in bed at night unless you're prepared to get up and make a snack!! Unlike the previous reviewer, I use the full amount of garlic recommended (sometimes more!) and find that in the cooking process the intense aroma and fireiness is mellowed and not at all overwhelming. Particular favourite recipes include Lettuce Wrapped Chicken (Yuk Sun in most Chinese restaurants) and Fish with Rainbow Vegetables. A great book.