Picks and Pans Review: Fragrant Harbor Taste: the New Chinese Cooking of Hong Kong

updated 12/11/1989 AT 01:00 AM EST

originally published 12/11/1989 AT 01:00 AM EST

by Ken Hom

Exciting and fanciful food ideas jump from the pages of Ken Hom's latest attempt to make East meet West. A noted Chinese-American chef and author, Hom has spent almost a decade teaching and writing about Chinese cooking. In this book, titled after the original Chinese name for Hong Kong, he offers recipes designed to highlight the subtle flavors and techniques that result from crossing cultures. There is familiar Asian fare: dim sum, stir-fried meats and vegetables, spicy dishes like shredded chili beef and an assortment of fried-rice dishes. But there are also easy recipes for crab and shark's fin soup and deep-fried milk (actually a milk-based custard) with quail eggs. Bear paws also figure in the discussion. Hom offers no recipes but says, "Always have the left paw, since that is the one the bear licks and is therefore the more tender of the two." (Simon and Schuster, $24.95)

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