Product Description

More than just a pan to make Asian stir-fry meals, the wok can do anything a frying pan can. Steaming, deep-frying, poaching, braising, even grilling and smoking-all these uses make the wok the first pan to buy, not the last. Chock-a-block with technique tips and how-tos, the 100 recipes have a cross-cultural mix of flavours and make use of every possible cooking technique. Steam mussels or a bread pudding, deep-fry chicken, braise a lamb stew or tea-smoke a chicken. The wok can do it all! A glossary defines ingredients and a source list makes it easy to find equipment or hard-to-find items.

Product Details

• Amazon Sales Rank: #364243 in Books
• Published on: 2003-08-01
• Original language: English
• Dimensions: .72" h x 8.34" w x 9.02" l, 1.91 pounds
• Binding: Paperback
• 224 pages

From Publishers Weekly
Think woks are just for stirfries? Veteran food writers Grunes and Van Vynckt present a unique approach to wok cookery, with entrees, side dishes, savory sauces and even desserts that radically extend the boundaries of dishes traditionally associated with the versatile Asian pan. Found here are directions for preparing Steamed Eggs with Green Chile, Ravioli Tossed with Pancetta and Walnuts, Spare Ribs with Kumquats and Stir-Friend Pound Cake with Strawberries. Divided into chapters by cooking method-e.g., stir-frying, deep-frying, steam heating, braising and simmering, smoking, etc.-for easy organization, this cookbook explains that "the single best way to season a wok is to simply use it as much as possible." Vivid full-color illustrations of such imaginative fare as Farfalle with Red Grapes and Watercress and Pork, Fennel, and Blood Oranges remind chefs of all stripes that wok delights can be pleasing to both the palate and the eye. Although many of recipes the are for delectable meat-based dishes like Vietnamese-Style Beef with Lemongrass, there are plenty of fish and vegetarian options as well, such as Pinto Bean Confetti and Swordfish Margarita with Papaya Salsa. This is a well designed and pleasing cookbook, sure to inspire home cooks to put their woks through their paces.
Copyright 2003 Reed Business Information, Inc.

About the Author
Barbara Grunes is the author of over 40 cookbooks. She lives in northern Illinois. Virginia Van Vynckt is the author of six books and lives in northern Illinois. Sheri Giblin illustrated Everything Tastes Better with Bacon and Chicken Salad. She lives in San Francisco.