Truffles. Ken Hom and Pierre-Jean Pebeyre. Serindia 2014. ISBN 978-1-9324-7668-2
**Winner Gourmand World Cookbook Award 2015 for Best Mushrooms (USA)
Exploring China: A Culinary Adventure. Ken Hom and Ching He Huang BBC Books 2012. ISBN 978-1-8499-0498-8
**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
My Kitchen Table: 100 Easy Chinese Suppers. BBC Books 2012. ISBN 978-1-8499-0398-1
Classic Chinese Recipes. Hamlyn 2011. ISBN 978-0-6006-2077-8
Ken Hom’s Complete Chinese Cookbook. BBC Books 2011. ISBN 978-1-8499-0082-9
My Kitchen Table – Ken Hom: 100 Quick Stir-Fry Recipes. BBC Books 2011. ISBN 978-1-84990-147-5
Chinese Cookery. BBC Books 2009. ISBN 978-1-8460-7605-3
Simple Thai Cookery. BBC Books 2006 . ISBN 978-0-5634-9328-0
Simple Chinese Cookery. BBC Books 2005 . ISBN 978-0-5635-2179-2
Simple Asian Cookery. BBC Books 2005. ISBN 978-0-5634-9368-6
Wok & Co. Hachette 2004. ISBN 978-1-8443-0177-5
Ken Hom’s Top 100 Stir Fry Recipes. BBC Books 2004. ISBN 978-0-5635-2164-8
Foolproof Asian Cookery. BBC Books 2003. ISBN 978-0-5634-8869-9
My Favourite Chinese Recipes. Marks & Spencer 2002. ISBN 978-0-5634-8838-5
Ken Hom’s Travels With a Hot Wok. BBC Books 2002. ISBN 978-0-5635-3494-5
Truffes (French). Hachette 2001. 978-2-0123-6629-9
Ken Hom’s Quick Wok. Headline Publishing Group 2001. ISBN 978-0-7553-1091-3
** Cookbook of the Year from Food & Wine magazine, USA
Ken Hom Cooks Thai. Headline Books 1991. ISBN 978-0-7472-7609-8
Easy Family Dishes: A memoir with recipes. BBC Books 1998 ISBN 978-0-5633-8439-7
* Winner of the Andre Simon Memorial Book of Year 1998
**Gourmand World Cookbook Awards Best in the World in Year 1998 In the Category : Best Chinese Cuisine Book
Easy Family Recipes from a Chinese-American Childhood. Alfred a Knopf 1997. ISBN 978-0-3945-8758-5
Ken Hom Cooks Noodles and Rice. BBC Books. TV Cooks series 1997. ISBN 978-0-5633-8454-0
Ken Hom’s Hot Wok. BBC Books 1996. ISBN 978-1-8561-3366-1
Ken Hom’s Illustrated Chinese Cookery. BBC Books 1996. ISBN 978-0-5633-7156-4
Ken Hom Cooks Chinese. BBC Books – TV Cooks series 1996. ISBN 978-0-5633-8797-8
Ken Hom’s Vegetarian Cookery. BBC Books 1995. ISBN 978-0-5633-6958-5
Chinese Recipes. Pavilion Books 1994. ISBN 978-1-8579-3388-8
Ken Hom’s Chinese Kitchen. Pavilion Books. ISBN 978-1-8514-5951-3
Cooking of China. Sainsbury’s series Martin Books 1993. ISBN 978-0-8594-1806-5
The Taste of China. Simon & Schuster 1990. ISBN 0671692216
A Taste of China. Papermac, Macmillan 1992. ASIN: B0013B6LK8
Fragrant Harbour Taste: New Cooking of Hong Kong. Bantam Press 1991. ISBN 978-0-5930-2058-6
The Taste of China. Pavilion Books 1990. ISBN 978-1-8514-5247-7
**Shortlisted for Andre Simon Memorial Book of Year 1990
Chinese Technique: An Illustrated Guide to the Fundamental Techniques of Chinese Cooking.
Simon & Schuster. ISBN-13: 978-0671253479
Ken Hom’s East Meets West Cuisine. Macmillan Publishers 1987. ISBN 978-0-3334-5989-8
**Shortlisted for Andre Simon Memorial Book of Year 1987
Ken Hom’s Chinese Cookery. BBC Books 1984. ISBN 978-0-5632-1053-5
Ken Hom’s Encyclopaedia of Chinese Cookery Techniques. Ebury Press 1984. ISBN 978-0-8522-3339-9
Chinese:
让世界爱上中国美食:西方中餐大师谭荣辉自传
Letting the world falling in Love in Chinese food: Autobiography of Ken Hom, Chinese master chef in the West
Thai:
ชี-วิต-กระ-ทะ วา-ทะ-ตะ-หลิว
Chee-Wit-Kra-Ta Waa-Tha-Ta-Lew = My Life is a Wok, My Stories are Stir-Fried
Arabic:
الطبخ Ken Hom Chinese Cookery. Al Sayed Publishing, 2012. Chinese cooking within your hands- Easy recipes for delicious dishes. Ken Hom – Translation of Jamila Hassan Abdel Aziz)
Dutch:
Thuis in China: Culinaire Rondreis with Ching-He Huang. Fontaiine Uitgevers, 2012
De Eenvoudige Aziatische Keuken. Tiron Uitgevers BV, Baarn, 2003
Lekkere Chinese gerechten uit de wok. Fontaiine Uitgevers, Abcoude 2002
De Eenvoudige Thaise Keuken. Tiron Uitgevers BV, Baarn, 2002
Snelle wokgerechten. Tiron Uitgevers BV, Baarn, 2001
De Eenvoudige Chinese Keuken. Tiron Uitgevers BV, Baarn, 2000
De Chinese familiekeuken – Culinaire memoires. Uitgeverij BZZTôH), 2000
Truffels with Pierre-Jean Pébeyre. Schuyt & Co., 2000
Thais Koken Met de Wok. Tiron Uitgevers BV, Baarn, 2000
Op Reis Met de Wok. BV Uitgeversmaatschappij Tiron, Baarn, 1998
Toveren met de Wok. BV Uitgeversmaatschappij Tiron, Baarn, 1997
De Vele Smaken van de Chinese Keuken. Uitgeverij BZZTôH), 1996
De Smmaak van China. Uitgeverij M& P – Weert, 1992
French:
Mes grands classiques Cuisine-Chinoise. Hachette, 2011
Toute La Cuisine Chinoise. Éditions de La Martinière, 2011
Comme Un Chef avec Pierre Hermé. Larousse, 2006
Le Wok Fait Recettes. Hachette, 2005
Le Meilleurs de Ma Cuisine – Wok & Co. Hachette, 2004
Les Meilleurs Recettes au Wok. Flammarion, 2004
La Vraie Cuisine Asiatique Toute Simple. Flammarion, 2004
Cuisine Chinoise. Hachette, 2003
La Vraie Cuisine Thaïe Toute Simple. Flammarion, 2003
Cuisiner au Wok. Hachette, 2002
Truffes with Pierre-Jean Pébeyre. Hachette, 2001
**Shortlisted for Prix Litteraire de la Gastronomie Antonin Careme
La Vraie Cuisine Chinoise Toute Simple. Flammarion, 2001
Les Recettes Faciles de la Cuisine Chinoise de Ken Hom. Hachette, 1996
Saveurs de Chine. Flammarion, 1990
German:
Chinesisch kochen. Droemersche Verlagsanstalt Th. Knaur Nachf. GmbH, München 2003
**Gastronomische Akademie – Deutschland (GAD) Silver Medal
Wok – Thailändisch Kochen. Augustus Verlag, München 2002
**Gastronomische Akademie – Deutschland (GAD) Silver Medal
Wok Kochschule Chinesisch. formerly Falken Verlag, 2001, now Droemersche Verlagsanstalt Th. Knaur Nachf. GmbH, München 2003
Trüffel with Pierre-Jean Pébeyre. Falken Verlag, 2000
Thailändische Küche aus dem Wok. Falken Ver;ag, 2000
Kochen mit dem Wok. formerly, Falken Verlag, 1999, now Droemersche Verlagsanstalt Th. Knaur Nachf. GmbH, München 2004
Essen Wie In China – Ken Hom’s berühmte Rezepte. Christian Verlag, 1991
Quick Wok. Die schnellsten Wok-Rezepte. by Ken Hom
Slovenian:
Dobrote iz voka. Založba Mladinska knjiga, 2002
Ken Hom Kuha Kitajske Jedi. Studio Moderna, 2000
Polish:
Latwa kuchnia tajska di Ken Hom. gen. 2006
Latwa kuchnia Chinska. gen. 2006
Flemish:
Truffels with Pierre-Jean Pébeyre. Standaard Uitgerverij, 2000
Italian:
Cucina Cinese. Guido Tommasi Editore 2012
I Sapori della Cina. Edizioni Edison, 1992
Spanish:
Cocina Tradicional China. Ediciones Martinez Roca, S.A., 1991
Bulgarian:
Ken Hom Kumaŭcka kyxня. Cmyguo Mogpнa EOOА
Hungarian:
Ken Hom Kínai ételek. Kiadja a Studio Moderna, 2000 Kft.
Finnish:
Kiinalainen Wokki. Werner Söderström Osakeyhtiö, Helsinki, 2003
Slovak:
Ken Hom Varí Čínsku kuchyňu. Studio Moderna, 2000
Danish:
Ægte Kinesisk Kogekunst. Udgivet af KE Media, 2004