Wok Cooking Made Easy: Delicious Meals in Minutes Author: Nongkran Daks | Language: English | ISBN:
B007JK58QK | Format: PDF
Wok Cooking Made Easy: Delicious Meals in Minutes Description
Wok cooking is a simple, quick, nutritionally balanced way toward consistently great tasting food. Wok Cooking Made Easy is a terrific guide to spontaneous improvisation and creative innovation in your cooking, and leaves plenty of leeway for substituting ingredients and easily preparing a tasty, nutritional meal in a single dish.
- File Size: 8063 KB
- Print Length: 128 pages
- Publisher: Periplus Editions (June 15, 2007)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B007JK58QK
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #447,161 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #21
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Wok Cookery - #63
in Books > Cookbooks, Food & Wine > Asian Cooking > Wok Cookery
- #21
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Wok Cookery - #63
in Books > Cookbooks, Food & Wine > Asian Cooking > Wok Cookery
This is a beautiful little book full of nice color photography. It's spiral bound to open flat and each recipe is on its own page with a photo of the finished dish on the facing page. There are about 65 recipes which come from all over Asia and are written by a number of different chefs. The publisher is based in Singapore which hosts a mix of Asian cultures and the result in this cookbook is specialties from China, India, Thailand, Vietnam, and Malaysia.
There are lots of tasty things to try here, but be prepared. If you want to cook your way through all of the 65 recipes in this book, the mixture of different national cuisines leads to a pretty long and very diverse list of sauces, spices, and fresh herbs in the ingredients. If you are a serious Asian cook you probably already have fish sauce, dark and light soy sauce, chili sauce, Hoisin sauce, rice wine, and sesame oil along with Chinese five spice and Indian garam masala. You may not already have tamarind pulp, lemon grass, curry leaves, palm sugar, Chinese black bean paste and yellow bean paste, or dried Thai shrimp paste in your pantry. I did find them all in my local Asian mega-mart, but I had to order Sichuan Peppercorns and Kaffir lime leaves over the internet and I just skipped the recipes which called for dried tofu skin. That's a lot of unusual ingredients to track down for only 65 recipes, especially when many figure in only a few dishes.
Of course, authentic ingredients lead to authentic results with the true flavors of the original cuisine, so if that is your goal then go for it!. Start off with something basic like Fragrant Shrimp Fried Rice. Then raise the bar with Vietnamese Beef Stew or Indian Lamb or some Malaysian Wok-fried Egg Noodles with Chili. I don't think you'll be disappointed.
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