Cooking Class Wok Cookbook
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Cooking Class Wok Cookbook
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Author : Lucy Wing
language : en
Publisher:
Release Date : 1996-12-18
Cooking Class Wok Cookbook written by Lucy Wing and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-12-18 with Cooking categories.
Wok Cooking Class Cookbook
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Author : Consumer Guide
language : en
Publisher: Crescent
Release Date : 1983
Wok Cooking Class Cookbook written by Consumer Guide and has been published by Crescent this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Cooking categories.
This new cookbook covers all the basics of wok cookery. 300 color photos illustrate all techniques and recipes such as Chicken with Walnuts, Tempura and more.
Wok Cooking Class Cookbook
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Author :
language : en
Publisher:
Release Date : 1984
Wok Cooking Class Cookbook written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Wok cooking categories.
Wok Cooking Made Easy
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Author : Nongkran Daks
language : en
Publisher: Periplus Editions (HK) Limited
Release Date : 2007-06-15
Wok Cooking Made Easy written by Nongkran Daks and has been published by Periplus Editions (HK) Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-06-15 with Cooking categories.
Prepare delicious wok dishes from China, Thailand, India and all across Asia with this easy-to-follow wok cookbook. Mention "wok cooking," and one immediately visualizes a huge wok flying above a mighty flame. One also thinks Asian "comfort food"—with accompanying images of wholesome and thoughtfully prepared meals, eaten together with family members in the comfort of the home. Wok stir-frying is one of the best and quickest cooking methods out there. Because of the intense heat required, the food is cooked rapidly, and its taste and nutritional value are preserved. Plus, it's single-dish cooking at it's finest! In Wok Cooking Made Easy, you'll find nutritious and easy-to-prepare Asian wok recipes compiled for a Western audience. Favorite wok recipes include: Spinach with Garlic stir-fry Hot and Spicy Sichuan Tofu Sliced Fish with Mushrooms and Ginger Classic Sichuan Chicken with Dried Chilies Thai Fried Rice Five Spice Chicken. All of the recipes in this cookbook are light, healthy and tasty, nor do they require specialized skills to prepare. May this cookbook bring endless cooking pleasure as you venture into the world of Asian cuisine.
Easy Wok Cookbook
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Author : Terri Dien
language : en
Publisher: Rockridge Press
Release Date : 2020-10-20
Easy Wok Cookbook written by Terri Dien and has been published by Rockridge Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-20 with categories.
Chinese food in a flash--88 easy, tasty wok recipes that sizzle It's time to toss the takeout menu and start stir-frying like a seasoned master chef. The Easy Wok Cookbook gives you everything you need to get started, including dozens of delicious Chinese dishes, simple instructions, troubleshooting tips and tricks, and more. From flavorful Kung Pao Chicken to crispy Sesame Beef, this authentic Chinese wok cookbook is sure to tantalize your taste buds without breaking your budget--or your patience. Rock your wok with confidence at home with expert tips, including a step-by-step guide to achieving stir-fry success. Welcome to your new Asian-inspired cooking adventure! The Easy Wok Cookbook has it all: 88 Classic and creative recipes--Discover how to stir-fry, steam, and simmer a delectable mix of traditional Chinese foods, American Chinese takeout favorites, and Chinese fusion dishes. Doable dishes--Save time and money with these easy wok cookbook recipes that can be made in under 30 minutes, under $10, or with 5 ingredients or less. Essential extras--Learn what to look for when choosing a new wok, cleaning and seasoning your wok, and what ingredients to keep stocked in your pantry for effortless wok meals any night of the week. Take the guesswork out of what's for dinner and enjoy sizzlin' success with the Easy Wok Cookbook.
Wok Cookbook 25 Surprising Recipes Of Wok Cooking For Beginners
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Author : Ted Alling
language : en
Publisher: Issara Kaavinsupon
Release Date : 2020-03-23
Wok Cookbook 25 Surprising Recipes Of Wok Cooking For Beginners written by Ted Alling and has been published by Issara Kaavinsupon this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-23 with Cooking categories.
In China, wok cooking has been part of life for more than 2000 years and some say even much longer. Today this cooking method is everywhere and is rapidly growing. The cooking is fast, healthy, and dietetics. The wok, with its half spherical shape, can heat food uniformly and requires little fat. Also, the food cooked in the wok, except if they are fried, and are low in calories and cholesterol. In addition fried foods over an intense heat source, as it is the case with the wok, better retains the colors, the flavors and nutritional qualities. Finally, a wok is easy to maintain: if it is made of steel wipe use paper towels to clean, if made of cast iron or with a non-stick coating then simply rinse with warm water. Really it is a perfect and irreplaceable utensil for our busy everyday life where you don’t really want to spend hours in the kitchen but still want to enjoy some tasty and healthy food. What is better than to discover this perfect Wok Cookbook with some fantastic recipes for you to make. After you will be able to create your own recipes and realize how easy and fast everything is and of course everyone else will be delighted of this new revolution in your kitchen.
The Breath Of A Wok
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Author : Grace Young
language : en
Publisher: Simon and Schuster
Release Date : 2013-06-25
The Breath Of A Wok written by Grace Young and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-25 with Cooking categories.
Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.
Jeremy Pang S School Of Wok
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Author : Jeremy Pang
language : en
Publisher: Hachette UK
Release Date : 2022-05-26
Jeremy Pang S School Of Wok written by Jeremy Pang and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-26 with Cooking categories.
AS SEEN ON TV Celebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok. Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again. Chapter one: Chinese Including General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow Mein Chapter two: Thai Including Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken Curry Chapter three: Vietnamese Including Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato Sauce Chapter four: Singaporean & Malaysian Including Vegan Laksa; Malaysian Mixed Rice and Sesame Oil Chicken Chapter five: Indonesian & Pinoy Including Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried Chicken Chapter five: Korean & Japanese Including Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen
The Chinese Regional Gourmet Cookbook
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Author : Betty May
language : en
Publisher: Author House
Release Date : 2015-06-12
The Chinese Regional Gourmet Cookbook written by Betty May and has been published by Author House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-12 with Cooking categories.
From the various regions of China sample over 3000 years of Chinese gourmet cooking in addition to new culinary ideas from Taiwan. Betty May with over 20 years of teaching experience, present the recipes both traditional family recipes that have been handed down through generations and the latest imaginative innovations of Chinese chefs throughout the world, these recipes from her popular cooking classes with beautiful photograph by herself, clear instruction and lists of ingredients. Traditional and contemporary gourmet Chinese recipes adapted to modern lifestyle. Healthy and economical, easy to follow and be a great chef entertains to your family and guests.
The Wok Recipes And Techniques
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Author : J. Kenji López-Alt
language : en
Publisher: W. W. Norton & Company
Release Date : 2022-03-08
The Wok Recipes And Techniques written by J. Kenji López-Alt and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-08 with Cooking categories.
#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.