In Sam Choy's words: "A good wok is the foundation of a kitchen." Sam shares the secrets of wok cooking and some of his tastiest wok recipes in his latest, easy-to-follow cookbook. From light dishes like the Chicken Avocado and Papaya Salad to the crispy Crab Bienet to Sam's Simple Steamed Mahimahi with Ginger and Pickled Plum. Sam Choy Woks the Wok has something for everyone. Recipes for Sam's signature sauces and dressings are also included.
According to Sam, "A wok is not just a one-pan meal," it can be used for steaming, stir-frying, poaching, searing, simmering, smoking, braising, boiling and deep-frying. This traditional Chinese cooking instrument is not only convenient and unique, it makes what you are preparing more exciting than a regular pan. "With the wok you have the garlic and the ginger, you let the oil smoke. There is a flair that goes along with stirring and tossing foods in a wok." And wok cooking can be mastered by anyone. So, as Sam says: "Get ready, get chopped, wok!"
About the Author
Sam has been cooking since he was a young boy helping his father cater huge luau on the North Shore of O'ahu in the 1950s and '60s. His father, being of Chinese ancestry, taught him the secrets and techniques of Oriental cookery, while he learned the Island ways and European traditions from his Hawaiian-German mother.
He earned a degree at Kapiolani Community College and worked as a chef at some of Hawaii's most renowned hotels and resorts before opening his own restaurants. Since opening Sam Choy's Restaurant in Kona in 1991, Sam has become a legend, not only for his cooking, but also for his outgoing personality. He is Hawaii's unofficial goodwill ambassador.People who dine at his restaurants end up friends as well as customers. Sam's restaurants on Guam, Maui, the Island of Hawaii, Oahu and Tokyo are always packed, and the people eating there are always smiling.
|Publisher:||Mutual Publishing Company|
|Product dimensions:||6.44(w) x 8.98(h) x 0.77(d)|