Wok Every Day: From Fish & Chips to Molten Cake-Recipes and Techniques for Steaming, Grilling, Deep-Frying, Smoking, Braising, and Stir-Frying in the World's Most Versatile Pan

"Veteran food writers Grunes and Van Vynckt present a unique approach to wok cookery, with entrees, side dishes, savory sauces and even desserts." —Publishers Weekly

The concept is simple: one wok, many meals, all of them perfectly done. Arguably the only pan you really need, the wok is the kitchen chameleon capable of turning out not just stir-fries, but everything from pub-style fish and chips to, yes, chocolate cake. The wok can do it all, and do it well—whether it's sizzling up crunchy ...