Contributing Editor: Jenni Fleetwood.
1,600 stunning colour photographs include step-by-step guidance for preparation and cooking and a glorious picture of all 400 finished dishes. Discover the delights and simplicity of successful stir-fry cooking with sensational classic and modern wok dishes for every meal and occasion.
Everything you could ever want to know about cooking with a wok in one sumptuous volume, with a comprehensive guide to getting the most from your wok and over 400 wok and stir-fry recipes.
A detailed introduction explains the different types of equipment and how to use it, and all the wok cooking techniques such as steaming, deep-frying, stir-frying and simmering.
Inspired by the cuisines of China, India and South-east Asia, the recipes include classics such as Thai Crispy Noodle Salad, Chinese Sweet and Sour Pork, Special Chow Mein and Satay Prawns, as well as contemporary dishes such as Warm Lamb and Noodle Salad with Fresh Mint, Beef and Butternut Squash with Chilli and Herbs, and Steamed Langoustine with Lemon Grass Risotto.
Featuring crisp appetizers, fresh and speedy stir-fries, slow-cooked curries and succulent steamed fish, there are dishes suitable for every occasion, every appetite and every kind of gathering, whether an elegant dinner party for two or a large family supper.
Stunningly photographed throughout with more than 1600 photographs, with an at-a-glance nutritional analysis provided for each recipe.
- Publication Date:
- 15 / 10 / 2014
- 170 x 220 x 29mm