400 Wok and Stir-Fry RecipesAuthor: Jenni Fleetwood
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: March 2007
Everything you could ever want to know about cooking with a wok in one sumptuous volume, with a comprehensive guide to getting the most from your wok and over 400 wok and stir-fry recipes A detailed step-by-step introduction explains the different types of equipment and how to use it, and all the wok cooking techniques such as steaming, deep frying, stir frying and simmering Inspired by the cuisines of China, India and South-east Asia, the recipes include classics such as Thai Crispy Noodle Salad, Chinese Sweet and Sour Pork, Special Chow Mein and Satay Prawns, as well as exciting contemporary dishes such as Warm Lamb and Noodle Salad with Fresh Mint, Beef and Butternut Squash with Chilli and Herbs, and Steamed Langoustine with Lemon Grass Risotto Featuring crisp starters and appetizers, fresh and speedy stir fries, slow-cooked curries and succulent steamed fish, there are dishes suitable for every occasion, every appetite and every kind of gathering, whether an elegant dinner party for two or a large family supper Stunningly photographed throughout with more than 1600 step-by-step photographs At-a-glance nutritional analysis provided for each recipe The wok is one of the world's oldest and most versatile cooking implements - a perfect pan for all kinds of cooking techniques, whether stir-frying, steaming, braising or deep-frying. This one-stop cookbook reveals the wok's amazing versatility, whether it be in a simmering spicy curry from India, or a crisp, sweet and sour stir-fry from Thailand. An extensive introduction gives a history of the wok, how to use and look after it, and offers guidance and advice on the implements and cooking techniques in the recipes. There is also a useful section detailing the ingredients you can try out, both familiar and unusual, from smoked tofu, wasabi and pandanus leaves to jasmine rice and Japanese noodles. There then follows 400 delicious dishes for every occasion - from succulent steamed dim sum and crisp golden mouthfuls of deep-fried prawns to quick and fresh stir-fries, slowly simmered braised meat, and richly-flavoured balti dishes. There are tempting vegetarian dishes like Tofu and Green Bean Red Curry and quick supper dishes such as Thai Crispy Noodles with Beef that take just minutes to cook. Bringing together a mouthwatering collection of irresistible dishes from the vivid cuisines of China, India and South-east Asia, and with every recipe explained in over 1400 vibrant step-by-step colour photographs, this stunningly comprehensive book is a must for every adventurous cook.