x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Wok & Stir-fry: 160 Sizzling Stove-top Recipes Shown in Over 270 Photographs by Sunil Vijayakar and Becky Johnson and Jenni Fleetwood

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1780192886
  • ISBN 13 9781780192888
  • Published Aug 01 2013
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Southwater

Publishers Text

You can discover the amazing versatility of wok cooking, with this collection of more than 160 fresh and aromatic dishes. Every occasion is catered for, with recipes for Crispy Snacks and Finger Food; Soups and Appetizers; Poultry Dishes; Meat Dishes; Shellfish and Fish; Vegetable Main Dishes; Vegetables and Side Dishes; and even Sweet Dishes and Desserts. You can enjoy spicy snacks and appetizers such as Spiced Noodle Pancakes and Hot and Sour Soup, speedy sizzling main courses like Scented Chicken Wraps and Stir-fried Crispy Tofu, and even wok-fried desserts such as Sweet and Spicy Rice Fritters. It includes beautifully illustrated with 270 sensational photographs, each dish features a full nutritional analysis to make meal planning easy. Cooking with a wok is one of the simplest ways of making delicious food, and it is so versatile, it can be used for stir-frying, braising, steaming and deep-frying. This fantastic volume has over 160 recipes to suit every palate and occasion: try Chinese Crispy Five-spice Chicken, Steamed Mussels in Coconut Milk and Balinese Vegetable Soup. A guide to the equipment, cooking techniques and ingredients takes you from stir-frying and smoking to steaming rice and noodles, explaining all the ingredients, from tofu and meat to spices and sauces. This fully illustrated guide to wok cooking will guarantee great results every time.

Other cookbooks by this author