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Synopsis
Shares low-calorie recipes for appetizers, meat, poultry, eggs, fish, shellfish, vegetables, salads, pasta, rice, and desserts which can be prepared with a wok
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From Publishers Weekly
Not only is the wok a perfect pot for stir-frying, it also can be used to steam, poach, deep-fry and braise and, when seasoned correctly, becomes a highly efficient non-stick cooking surface. With such versatility in mind, Dyer, author of some 40 cookbooks, has come up with more than 150 low-calorie recipes that can each be made in one pot. Besides the usual stir-fries and Oriental-inspired dishes, there's a wide variety of other cuisines and cooking styles represented: steamed vegetables with tapenade dip; Caribbean chicken with shrimp and ham; and tabbouleh-stuffed tomatoes. Desserts are not neglected, with such offerings as baked apples with honey-cheese sauce and pumpkin-meringue souffle. Calorie counts are given for all recipes, and such techniques as seasoning a wok and slicing ingredients for stir-frying are thoroughly discussed. These recipes can also be made in conventional pots and pans.
Copyright 1986 Reed Business Information, Inc.
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- PublisherHP Trade
- Publication date1987
- ISBN 10 0895864126
- ISBN 13 9780895864123
- BindingPaperback
- Edition number1
- Number of pages160
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