New Wok Cooking: Easy, Healthy, One-Pot Mealsby Rosa Ross
What tastes better made in a wok? Better to ask what doesn't, says Rosa Ross, expert on Asian cuisine and one of the nation's most respected cooking teachers. From steamed and braised dishes to aromatic soups and even desserts, New Wok Cooking demonstrates that this multipurpose pan is ideal for creating easy and healthful meals full of vibrant flavors.
Drawing on the tempting tastes of the Chinese, Malaysian, Vietnamese, Japanese, and Thai pantries, Rosa has assembled nearly 150 recipes that highlight the range of the humble wok. New Wok Cooking shows how an inexpensive carbon steel wok with a domed lid can replace an entire battery of specialized cookware for preparing:
Whether it's individual filled dumplings or a whole red-poached duck, the wok is perfectly suited to a large range of techniques and ingredients. Its rounded contours allow for an even distribution of heat and flavor, so food is cooked efficiently and meals are ready in less time. And because just one pan is required to prepare most of Rosa's dishes, cleanup is a breeze. Best of all, most of Rosa's dishes are far lower in fat than traditional Asian fare, so it's possible to create healthful food without skimping on fullflavor.
With sophisticated dishes and no-fuss preparation, New Wok Cooking demonstrates time and again that this too-often neglected piece of equipment deserves a place of prominence in every kitchen.
- Crown Publishing Group
- Publication date:
- Edition description:
- 1 ED
- Product dimensions:
- 7.74(w) x 9.57(h) x 0.84(d)
Meet the Author
Rosa Ross is a respected cooking teacher and has led classes on Asian, French, and Italian cuisines. She is a founding member of the James Beard Foundation and served on the board of the International Association of Culinary Professionals from 1990 to 1994. She is the author of two previous cookbooks, 365 Ways to Cook Chinese and Beyond Bok Choy: A Cook's Guide to Asian Vegetables, and the coauthor of Chinese Healing Foods. She lives in New York.
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I'm a literary agent and we represent a smallish group of food writers (among them the Moosewood Restaurant and James Peterson) and I am - - as you may imagine - - an enthusiastic cook. I always have a few favorite recipes from each book we represent, but I even have amazed myself at how many recipes I've used - - successfully, happily - - from this new book by Rosa Ross. I have done practically all of the ones in the chapter on steaming because they are so easy to do and so healthy and delicious. Crisp Broccoli Steamed with Oyster Sauce sounds simple and straightforward and it is, but what's surprising is how delicious it is. Steamed Fish Steaks calls for a few more unusual ingredients. But it was so marvelous I made it twice, both times with Chilean sea bass. (I feel a bit guilty about that because I now notice that Chilean sea bass is being over fished. next time I'l try it with cod or salmon.) Steamed Flower Shrimp is also wonderful - -- and beautiful. Many of these recipes were developed by Rosa (who is originallyt from Macau and so is Portuguese-Chinese) over a summer when she was trying to loe a few pounds, so they are for the most part, marvelously low in fat. A wonderful, inventive, easy, healthy collection of recipes!