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The Essential Wok Cookbook

Author: Naomi Imatome-Yun

Publisher: Rockridge Press

Published: 2015-05-08

Total Pages: 0

ISBN-13: 9781623156053

Classic Chinese flavors come home—a comprehensive Asian cookbook. Ordering Chinese takeout is easy--but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery. The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides: Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10) Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you. Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!

The Art of Wok Cooking from West Bend

Author: West Bend Co Staff

Publisher: Ideals Publications

Published: 1984

Total Pages: 100

ISBN-13: 9780824900144

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The Wok

Author: Gary Lee

Publisher: Nitty Gritty Cookbooks

Published: 1970

Total Pages: 198

ISBN-13:

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More than 1.3 million copies of this best-seller have been sold. You can prepare all popular Chinese specialties expertly and easily with this complete cookbook by a Chinese cooking master. It contains delicious recipes for everything from simple stir-fried delicacies to exotic meals for guests, a guide to ingredients, and easy-to-follow instructions.

Electric Wok Cookbook

Author: Elysia Sterling

Publisher: Independently Published

Published: 2024-02-13

Total Pages: 0

ISBN-13:

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"Electric Wok Cookbook: Sizzle, Sear, and Stir-Fry - A Beginner's Guide to Mastering Asian Flavors with 75 Recipes" My first intoxicating taste of wok cooking abroad sparked a passion for recreating those complex flavors at home. After investing in an electric wok, I finally achieved the perfect sear and intense spices that had eluded me. After years of recipe testing and honing my skills, I'm sharing everything I've learned: The basics of electric wok cooking Choosing the right electric wok for your needs Stocking your wok kitchen: essential tools and equipment Mastering wok cooking techniques and ingredients Safely using your electric wok Caring for your wok: cleaning and maintenance Handy temperature and measurement guides Also included are 75 mouthwatering recipes across 7 categories: Quick and easy rice and noodle dishes Savory chicken and poultry meals Succulent beef and pork stir-fries Fresh and flavorful seafood recipes Crisp, tender vegetable medleys Complex curries and soups Zesty sauces and salads Let this wok cookbook guide you from wok novice to confident home chef. Learn tips and techniques alongside a wide range of recipes to start sizzling, searing, and stir-frying your way to restaurant-quality Asian cuisine from the comfort of your kitchen.

Stir-Frying to the Sky's Edge

Author: Grace Young

Publisher: Simon and Schuster

Published: 2010-05-04

Total Pages: 326

ISBN-13: 1416580735

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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

Electric Wok Cookbook For Beginners

Author: Henrietta J Rogge

Publisher: Independently Published

Published: 2024-04-05

Total Pages: 0

ISBN-13:

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Discover the Secrets to Mastering Chinese Cuisine with Ease! Have you ever found yourself staring at your electric wok, unsure of where to begin? Do you struggle to strike the precise mix of flavors and textures in your stir-fries? Are you tired of feeling overwhelmed when attempting to recreate the taste and flavors of your favorite Chinese dishes at home? Are you frustrated by recipes that appear impossible to recreate without professional culinary training? With years of experience in both professional and home kitchens, Henrietta J. Rogge understands the difficulties that beginners face when aiming to master Chinese cuisine. As a strong supporter of simple and approachable cooking, Henrietta has created surefire recipes and techniques that everyone can use to make great Chinese cuisine at home. Here are Some of the Things You will learn from this wok cookbook: Discover essential techniques for stir-frying, steaming, and braising, demystifying the art of Chinese cuisine. Discover simple recipes inspired by your favorite Chinese restaurant dishes, including traditional stir-fries and comforting braised meats. Master the use of your electric wok to achieve authentic flavors and textures without the need for specialized equipment. Impress your friends and family with homemade Chinese cuisine that tastes like it came directly from a professional kitchen. Say goodbye to takeout and hello to healthier, more tasty meals prepared with fresh ingredients. Gain confidence in the kitchen by learning new cooking skills and methods from an expert chef. Explore a wide range of cuisines, including vegetarian options, to satisfy every taste & dietary preference. Enjoy the delight of preparing restaurant-quality meals at home while saving time and money. So, what are you waiting for? If you want to experience the joy of cooking delicious Chinese dishes at home without the hassle, then scroll up and buy this book today. Unlock a world of flavor and culinary adventure with the Electric Wok Cookbook for Beginners!

Wok Every Day

Author: Barbara Grunes

Publisher: Chronicle Books

Published: 2003-08

Total Pages: 227

ISBN-13: 0811831957

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With plenty of traditional stir-fry recipes, advice on choosing the right wokand accessories, and tips on proper wok upkeep, "Wok Every Day" makes it easyto wok like a gourmet.

The Essential Wok Cookbook

Author: Zoë Harpham

Publisher: Allen & Unwin

Published: 2004

Total Pages: 310

ISBN-13: 9781740454131

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Offering handy tips and advice to help you get the most out of your wok, this title features double-page spreads on particular ingredients and recipes.

Jeremy Pang's School of Wok

Author: Jeremy Pang

Publisher: Hamlyn

Published: 2022-05-26

Total Pages: 388

ISBN-13: 060063731X

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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 Wok: Recipes and Techniques

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

Published: 2022-03-08

Total Pages: 672

ISBN-13: 0393541223

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#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.