'Wok' was written especially for today's modern, health-conscious cook – short on time, but with lots of friends just waiting to be impressed!
This bestselling book, now available in paperback, uses this inexpensive and stylish pan for steaming, simmering, stir-frying, deep-frying and even tea-smoking. The result – 30 great dishes from China, Japan and South-east Asia – ranging from Singapore Laksa to Vietnamese Spring Rolls, from Indonesian Corn Fritters to Japanese Tempura.
This is a modern approach to fast-cooked meals – an easy book for beginners – and an inspiration for more experienced cooks.
