Description

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Discover the amazing versatility of wok cooking, with this collection of more than 160 fresh and aromatic dishes encompassing the flavours of Thailand, China, Indonesia and South-east Asia. Cooking with a wok is one of the simplest ways of making delicious food; so versatile, it can be used for stir-frying, braising, steaming and deep-frying. This fantastic volume has recipes to suit every taste and eating occasion. A guide to the equipment, cooking techniques and ingredients takes you from stir-frying and smoking to steaming rice and noodles, explaining all the most-used ingredients, from tofu and meat to spices and sauces. The short cooking times and wholesome ingredients make wok and stir-fry cooking ideal for those who want to eat healthily but aren't prepared to spend ages in the kitchen. Beautifully illustrated with sensational photographs, this guide to wok cooking will guarantee great results every time.

About the Author

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Linda Doeser is an experienced freelance writer and editor specializing in a range of subjects, including cookery. She has worked on a wide variety of food titles, including many devoted to ethnic and foreign cuisines.