Wok & Stir-Fry Cooking: At the Academy

by Joyce Jue, Barbara Feller-Roth (Editor)

It is said that the pleasures of the wok are many. In this book, the California Culinary Academy demonstrates the great versatility of the wok with tips on techniques, step-by-step instructions on preparation & cooking methods, & most apetizingly, recipes for a wide assortment of inventive & delectable dishes from a number of international cuisines. In addition to stir-frying, which is covered in detail throughout the book, the wok is well suited to steaming, deep-fruing & even indoor smoking. Included are special features on sauces for the wok, & rice & noodles, & a glossary of ingredients. There are even menus for a classic Chinese lunch, a light theater supper, & an entire chapter on festive foods for entertaining. With novel ideas, clear illustrations, & simple tricks to perfect your wok technique, this is both a practical primer & an elegant collection of enticing recipes & menus, with appetizers, vegetable dishes, & main entrees. It presents an easry, smart, & stylish approach to this most venerable & versatile of cooking tools.

Genres: Cookbooks

128 pages, Paperback

First published February 1, 1993