Easy Family Dishes: A Memoir with Recipes" (BBC Books, 1998) Winner of the Andre Simon Memorial Book of Year Truffles with Pierre-Jean Pébeyre (Serindia Contemporary, 2014) **Winner Gourmand World Cookbook Award 2015 for Best Mushrooms (USA) Additionally, he has been one of the fathers in articulating what is now popularly known as ‘fusion cooking’. His seminal book called East Meets West Cuisine was published in 1986. It was his natural development of cultural experiences, elective affinities that led to the blending of Eastern and Western foods, seasonings, and techniques derived from his family life, professional teaching career and travels. The success of the concept led him to create menus for an airline, hotel restaurants worldwide as well as restaurant concepts over the last 45 years. Since 1986 Hom has had a base in Paris. In 1997 he settled permanently in south west France in a restored 13th century tower in Lot. Hom has also spent more time in his adopted home of Thailand since 2003.

Hom, Ken (1989). Fragrant Harbor Taste: the new Chinese cooking of Hong Kong. Simon & Schuster. ISBN 0-671-64469-6. McCurrach, I (2007-04-08). "Tasting places: Ken Hom on the countries he savours most". The Independent on Sunday. Archived from the original on April 20, 2013 . Retrieved 2007-10-07.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. Despite semi-retirement, he continues to travel extensively worldwide and divides his time between France and Bangkok.

Hom is an author of more than 20 cookery books. Alongside his best known work on Chinese cuisine, his works also include topics on Cambodian, Malaysian, Thai, Singaporean, and Vietnamese cooking. He has worked as a consultant for hotels and restaurants and cooked personally for presidents, celebrities and royalty. Roll each dough segment into a small ball. Then roll each ball into a small, round, flat ‘pancake’ about 6cm (2½in) in diameter. Arrange them on a lightly floured tray and cover with a damp kitchen towel until you are ready to use them. Lee, Danny (2012-05-06). "Chef Ken Hom Cooks Up a TV Treat in Guangdong". The Nanfang . Retrieved 2013-08-04. In 2009, Hom entered into an exclusive agreement with British supermarket chain Tesco to launch a 32-product range of Ken Hom branded Chinese ready meals. [6]

How we tested

Wok – Thailändisch Kochen (Augustus Verlag, München 2002) Gastronomische Akademie – Deutschland (GAD) Silver Medaledal Ken Hom has also worked as a consultant for hotels, restaurants and airlines and has cooked personally for presidents, prime ministers, celebrities and royalty.