Wok

Overview

The wok is a wonderful and versatile addition to the kitchen. Traditionally used to prepare Asian stir-fries, this large, curved pan is equally indispensable for cooking a wide range of recipes for every course of a meal, from steaming hot soups; to succulent meat, poultry and seafood; to irresistible desserts.

This outstanding collection features such Asian specialties as Fried Chicken Wontons and Red Curry Beef, along with innovative creations such as Warm Pumpkin and Lentil ...

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Overview

The wok is a wonderful and versatile addition to the kitchen. Traditionally used to prepare Asian stir-fries, this large, curved pan is equally indispensable for cooking a wide range of recipes for every course of a meal, from steaming hot soups; to succulent meat, poultry and seafood; to irresistible desserts.

This outstanding collection features such Asian specialties as Fried Chicken Wontons and Red Curry Beef, along with innovative creations such as Warm Pumpkin and Lentil Salad and Lime and Coconut Pudding with Lime Ginger Syrup.

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Product Details

  • ISBN-13: 9780804839204
  • Publisher: Tuttle Publishing
  • Publication date: 10/15/2007
  • Series: Tuttle Mini Cookbook Series
  • Pages: 96
  • Product dimensions: 6.50 (w) x 8.50 (h) x 0.00 (d)

Meet the Author

Vicki Liley is known for her innovative and versatile recipes. A recipe writer and food stylist, she has worked for Australia's leading food magazines and is the author of a number of cookbooks.

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Table of Contents

The wok, a fundamental utensil in the Chinese kitchen, is famous for great-tasting stir-fries. but stir-fries are not the only dishes that can be prepared in the versatile wok. this book presents a tantalizing array of healthy snacks and meals that can be prepared quickly and easily. From dishes such as Wok-Fried Chicken and Vegetables to Warm Pumpkin and Lentil Salad, you're sure to find recipes to tempt your taste buds.
Vicki Liley lives in Sydney, Australia, where she has done public relations for the Sydney Market Authority and presented fresh fruit and vegetable recipes on television and radio. After extensive travel in Asia, Vicki turned her hand to food stying and has since worked for Australia's leading food magazines. A self-confessed health fanatic, Vicki believes dishes should be fresh, simple, and colorful.
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