Winner of the André Simon Memorial Book of Year 1998- Easy Family Dishes: A Memoirs with Recipes BBC Books, 1998) – Tesco swaps Chinese range to Hom lines". The Grocer . Retrieved 2022-11-01. {{ cite web}}: CS1 maint: numeric names: authors list ( link)

Past winners of the Andre Simon Memorial Fund Awards". Andre Simon Memorial Fund. Easier. 2007-09-07 . Retrieved 2007-10-07.Winner Gourmand World Cookbook Award 2013 for Culinary Travel Short listed for The Guild of Food Writers Awards 2013 for both the Food Broadcast of the Year Award and the Award for Work on Food and Travel Winner of the André Simon Memorial Book of Year 1998- Easy Family Dishes: A Memoirs with Recipes BBC Books, 1998) Letting the world falling in Love in Chinese food: Autobiography of Ken Hom, Chinese master chef in the West

Guild of Food Writers Awards 2013 – Food Broadcast of the Year for Exploring China: A Culinary Adventure (BBC2); (shortlisted for the Guild of Food Writers Awards 2013 for both the Food Broadcast of the Year Award and the Award for Work on Food and Travel)

From the book: Complete Chinese Cookbook

Put about 2 teaspoons of filling into the centre of each ‘pancake’ and fold in half. Moisten the edges with water and pinch together with your fingers. Pleat around the edge, pinching to seal well. (The dumpling should look like a small Cornish pasty, with a flat base and a rounded top.) Transfer the finished dumpling to the floured tray and keep it covered. Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy-to-follow recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine. After around 20 minutes, take the dough out of the bowl and knead it again for about 5 minutes. Form it into a roll about 23cm (9in) long and about 2.5cm (1in) in diameter. Cut the roll into about 18 equal segments. A visit to a Chinese supermarket in Hong Kong featured, plus a discussion on the benefits of the traditional wok over the flat bottomed variety, and he continues to share expert tips on Asian cooking today. "My aim is to share my food and culture with everyone. The only way we will survive in today's world, is to learn and to be tolerant"

The introductory chapters provide a brief description and distinction between Southern (Cantonese), Northern, Eastern and Western (Szichuan, Hunan) cooking styles and traditions, and the new modern Chinese cooking. A brief intro is given to the basic ingredients not normally found on American pantry shelves, along with tips on how to find the best flavor in some of them (i.e. whole bamboo shoots instead of pre-cut). The descriptions of noodles and rice with differences and instructions is helpful to a beginner who does not know the difference between Egg noodles, wheat noodles and rice noodles. Hom also covers unique-to-Chinese (or Asian) cooking wares and cutting techniques. Food Broadcast of the Year Award 2013 for "Exploring China: A Culinary Adventure" with Ching He Huang Guild of Food Writers Awards Gourmand International Awards Cookbook – ‘Best in the World’ award for the Culinary Travel Category for Exploring China: A Culinary Adventure (with Ching He Huang) (Paris Cookbook Fair) (2013)In 1982, after a 2-year global search, the BBC auditioned him for a Chinese cookery series. [4] The resulting TV series, Ken Hom's Chinese Cookery, had a companion book published by BBC Books. Exploring China: A Culinary Adventure by Ken Hom & Ching He Huang (BBC Books, 2012) – The The Best25 (25 years of cookbooks) The Gourmand Awards, 2021 Paris Cookbook Fair