Whether stir-frying, braising or deep-frying, the wok is rapidly becoming a utensil that no modern cook can do without. This book provides a guide to this method of cooking, with a practical introduction describing the different types of wok available, special cooking techniques, the types of ingredients used and the best utensils to use with the wok. Recipes are included under headings such as poultry, beef, pork, lamb, vegetables, "quick and easy", and rice and noodles. Although some oriental recipes are included, the majority are intended to suit Western tastes and ingredients.
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Book Description Hamlyn, 1992. Hardcover. Book Condition: New. In excellent condition w/ illustrated cover, dust jacket has slight rubbing, no remainder marks Prompt, reliable service, shipped next business day. Int'l mailed via first class or priority. Bookseller Inventory # whcnf
Book Description Hamlyn, 1992. Hardcover. Book Condition: New. book. Bookseller Inventory # M0600574962