Nick Harman

Happy with in his wok

Ken Hom looks much the same today as he did the day he brought Chinese cooking into our lives back in 1982, except he has a few more lines on his face. His first cookbook, Ken Hom’s Chinese Cookery was a mega-seller at the time and it’s still in print today,

He lives now  mostly in his adopted Thailand, but  he is in fact American by birth, along with stints at his home in France. Despite being semi-retired and recovering from cancer treatment, he popped up on Saturday Kitchen recently. It confirmed him as one of the nicest chefs around and still one of the most skilled. Read more…