| Everyone knows that a wok is perfect for tossing together a quick stir-fry, but as this book illustrates, it is used for much, much more. Curries, soups, deep-fried morsels and steamed foods join the ubiquitous stir-fry in this collection of recipes from around Asia. Favourites from China and Southeast Asia appear alongside Japanese and Indian dishes that have been cleverly adapted to wok cooking. And, for the novice wok user, there is a helpful guide to choosing the right wok, looking after it to maximise results and using it appropriately for each cooking style. You will soon join the millions of people using a wok every day. |
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