The large curved pan seen in every Asian kitchen is an indispensable and versatile tool for cooking a wide range of dishes. Every course of a meal can be cooked in a wok - steaming-hot soups, succulent meat, seafood and vegetables dishes, and even desserts. The emphasis is on fresh ingredients prepared to retain their nutrients, textures and flavours. Cooking with a wok is also incredibly quick, making it an ideal method for busy modern life. Here, easy-to-follow instructions accompany a collection of traditional and contemporary wok recipes, suitable for the beginner and the more experienced cook.
- ISBN10 1840924276
- ISBN13 9781840924275
- Publish Date 1 October 2003
- Publish Status Transferred
- Out of Print 5 September 2007
- Publish Country GB
- Imprint Apple Press
- Format Paperback
- Pages 64
- Language English