Big Book of Wok: 365 Fast, Fresh and Delicious Recipes

Overview

The wok is easily the most versatile cooking vessel ever invented. Its one-pan approach saves time and trouble--and makes clean-up simpler, too. But what gives woks their worldwide popularity is the unbeatable food they produce--as these 365 luscious dishes so richly prove. Wok-steamed fish delivers more taste, and wok-fried vegetables preserve more of their nutritional value than other methods. Better still, each of these tempting curries, stir-fries, and soups can be prepared in minutes. The lavishly ...
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Overview

The wok is easily the most versatile cooking vessel ever invented. Its one-pan approach saves time and trouble--and makes clean-up simpler, too. But what gives woks their worldwide popularity is the unbeatable food they produce--as these 365 luscious dishes so richly prove. Wok-steamed fish delivers more taste, and wok-fried vegetables preserve more of their nutritional value than other methods. Better still, each of these tempting curries, stir-fries, and soups can be prepared in minutes. The lavishly illustrated recipes include green vegetable curry and spiced noodles, mussels in tomato broth, Hoisin duck with pancakes, and sesame and tahini spinach, and represent a range of great cuisines from Chinese and Indian to Thai, Vietnamese, and Japanese.
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Product Details

  • ISBN-13: 9781844833269
  • Publisher: Osprey Publishing, Limited
  • Publication date: 9/28/2006
  • Series: Big Book Of... Series
  • Format: Spiral Bound
  • Edition description: SPIRAL
  • Pages: 216
  • Sales rank: 476,595

Meet the Author

Nicola Graimes is an experienced health, cookery and food writer. She is the author of over 20 books and winner of the Best Vegetarian Cookbook in the UK in the World Gourmand Awards 2002, and Best Family Cookbook in the UK in the World Gourmand Awards 2004 as well as a finalist in Le Cordon Bleu World Media Awards in 2007.
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted May 25, 2007

    A reviewer

    I own a wok but clearly wasn't using it to its full potential though it is the only skillet I own. I decided to get a cookbook specifically about woks. I was considering either Wok Fast or The Big Book of Wok but ended up getting The Big Book, without having looked through it. I found the introduction and 'general wok theory' to be extremely lacking. They mention which sort of woks to get, but it seems outdated compared to what is available at the present time. There are too pages devoted to 'general wok theory' covering the basics 'albeit, not very well' on stirfrying, steaming, deep frying and smoking foods. The recipes however do look fabulous. There are 365 recipes covering everything except a dessert. The dishes range from fairly traditional Asian dishes to wok recipes with Tex-Mex influences. I haven't tried any yet, but I think I'll be doing something soon. Overall, good looking recipes, but if you are looking for a first book on Woks, which I was, I'd go with Wok Fast.

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