Ken Hom's Quick Wok: The Fastest Food in the East

For times when speed is a key concern, Hom's latest cookbook offers recipes that are easy to prepare and boast an Asian flair appealing to the American palate. An authority on Chinese cooking, Hom opens his cookbook with a section on ingredients and techniques designed to instruct even the most amateur cook. Though the recipes for poultry and meat are uniquely flavorful finds, the fish and shellfish chapter offers the book's most unusual concoctions. Standouts among the tantalizing dishes in this section include Mussels with Ginger and Spring Onions, and Stir-Fried Coriander and Orange Prawns. While Hom focuses mostly on the meat-lover's end of the spectrum, there are a number of vegetarian dishes, such as Savoury Stuffed Bean Curd and Stir-Fried Vegetables in Lettuce Cups. The author also provides sensible tips on entertaining: never attempt new dishes for guests, don't skimp and ""Never have a party where all the guests are from the same profession; nothing is worse than talking shop all evening."" He counsels readers who have made mistakes in the kitchen to ""just patch it up as best as you can, smile, have another glass of champagne and enjoy."" Color photographs throughout.