Wokcraft: A Stirring Compendium of Chinese Cookery

by Charles Schafer

Great recipes, tools, methods, and enchanting illustrations. These are not the usual Chinese recipes, and it has some of the real secrets which yield exactly that flavor in authentic Chinese cooking.

Genres: Cooking, Cookbooks, Nonfiction

108 pages, Paperback

First published January 1, 1972

Reviews

[Mark Moxley-Knapp · Rating 4 out of 5]

A "stirring" book, as the cover says. Pretty sure this came with our first wok, which my mom used a lot in the late '70s/early '80s. Copyright 1972, and very of its era. A good introduction to wok cooking, with plenty of interesting recipes. Nicely written and illustrated.

[Matthew Trotter · Rating 4 out of 5]

This was a fairly good read for someone trying to fine tune their stir-frying (or other various Chinese cookery, since it offers some confections and such.) In many ways it's outdated, and certainly could have provided more in the way of vegetarian dishes (instead of just mentioning that they exist.) Some of the ingredients listed in the "must have" section are hardly ever, if ever, listed again anywhere else in the book. And, I would have liked more on on developing sauces, instead of just the basic soy sauce, rice wine, and sesame oil. Still, the singing rice recipe is something I plan to try out, and the techniques are largely spot on. My stir fry skills have definitely improved as a result.