Oriental Cooking the Fast Wock Way PDF Download
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Author: Jacqueline Heriteau
Publisher: Signet
ISBN: 9780451074546
Category :
Languages : en
Pages : 180
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Book Description
Author: Jacqueline Heriteau
Publisher: Signet
ISBN: 9780451074546
Category :
Languages : en
Pages : 180
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Book Description
Author: Jacqueline Hériteau
Publisher: Dutton Adult
ISBN: 9780801556104
Category : Cooking
Languages : en
Pages : 196
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Book Description
Author: Hugh Carpenter
Publisher:
ISBN: 1580083838
Category : Cooking
Languages : en
Pages : 111
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Book Description
This cookery book features tips on buying the best wok and filling the pantry with readily available Asian ingredients. Tailored to tight schedules, it includes short ingredient lists with plenty of make-ahead tips. It offers recipes for blackened shrimp with tangerin garlic essence, cantonese wild mushroom pasta, baby bok choy in spicy garlic sauce and more. Each recipe is clearly laid out with photographs to make food preparation easy.
Author: Ching-He Huang
Publisher: Kyle Books
ISBN: 0857838296
Category : Cooking
Languages : en
Pages : 208
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Book Description
Winner for the UK in the Gourmand World Cookbook Awards 2020 in the Easy Recipes category. 'As always, Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' - Tom Kerridge Perfect for sautéing, braising, frying and steaming, cooking with a wok is a way of life all over Asia. In Wok On, bestselling author Ching-He Huang celebrates the huge versatility of this magical 2,000-year-old cooking pot with a modern collection of recipes that are simple enough for every day as well as every cook. Featuring dishes from across Asia, including Taiwan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Many are suitable for those with gluten and dairy allergies, and because Asian food typically includes lots of vegetables, many are also vegetarian or vegan too.
Author: Jacquelíne Hériteau
Publisher: Signet
ISBN: 9780451120526
Category : Cooking, Asian
Languages : en
Pages : 180
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Book Description
Author: Naomi Imatome-Yun
Publisher: Sourcebooks, Inc.
ISBN: 1623156068
Category : Cooking
Languages : en
Pages : 285
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Book Description
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 wok recipe 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!
Author: Charmaine Ferrara
Publisher: Sourcebooks, Inc.
ISBN: 1623158990
Category : Cooking
Languages : en
Pages : 320
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Book Description
Want to make easy, healthy Chinese food? Go for a wok. In the time it takes to call for takeout, you could make a delicious Chinese dinner at home! The Healthy Wok Chinese Cookbook shows you how to create nourishing, satisfying versions of Chinese restaurant favorites using just a wok. With this one versatile pan, you can stir-fry meats, steam veggies, simmer soup, and more. This Chinese cookbook uses lower sodium and sugar, heart-healthy oils, lean cuts of meat, and fresh produce—no deep-fryer or MSG in sight. Many recipes include substitutions and variations, so you can experiment with ingredients and customize flavors just the way you like them. In The Healthy Wok Chinese Cookbook, you'll find: A complete wok walk-through—Master the techniques and tools for cooking Chinese cuisine in just one piece of cookware—a wok. 88 favorite recipes—Using this Chinese cookbook, recreate popular restaurant dishes like Orange Chicken and Honey-Walnut Shrimp, or cook up Chinese family comfort food like Yangzhou Fried Rice and Steamed Egg with Ground Pork. Stir-fried, not deep-fried—Keep meals nutritious by stir-frying—one of the healthiest cooking methods, since it uses lots of vegetables and very little oil. Skip the takeout and enjoy quick, healthy Chinese food with The Healthy Wok Chinese Cookbook.
Author: Jacqueline Hériteau
Publisher: New Amer Library
ISBN: 9780452259850
Category : Cooking
Languages : en
Pages : 265
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Book Description
Tells how to use and maintain a wok, describes useful ingredients and seasonings, and provides recipes for appetizers, soups, rice, noodles, tofu, poultry, meat, seafood, vegetables, salads, and sauces
Author: Adele Tyler
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 362
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Book Description
Are you looking for an easy Wok cookbook for amazing homemade Chinese recipes?In this 3 books in 1 edition, you will learn over 250 recipes for using wok at home while preparing Asian and Chinese recipes at home. In the first book, Easy Wok Recipes, you will learn history of wok and how to use it in the kitchen for quick and simple recipes. Wok. Three letters for one of the most interesting toll you could have in your kitchen. It fries. It cooks. It braises. It boils. It's perfect for Asian recipes, but it's also extremely flexible for cooking vegetables, stewed meats and slow cooked dishes. The big advantages of the wok are the rounded shape, perfect for mixing ingredients and the deep bottom, ideal for deep drying, stir frying, boiling or stewing. Mostly used in the Asian countries, it has slightly differences from Indonesia to India, China, Vietnam and Japan, but it's the one object that can be surely found in every kitchen, both homemade and professional, from Delhi to Bangkok. In Easy Wok Recipes by Adele Tyler you will learn: How to use wok at home Over 77 easy recipes for amazing Asian food dishes Thai, Japanese, Indian, Korean and more recipes to impress family and friends In the second book, Wok Cookbook, you will find Asian recipes easy to be done at home! Stir frying. Steaming. Boiling and braising. Stewing. If all these cooking technique evoke in your mind the tasty flavors of the Asian food, you are absolutely right. What do these cooking style have in common? One word: wok. The wok is a round bottomed cooking pot originally invented in China but largely spread nowadays in many Asian Countries such Thailand, India, Vietnam and Korea. What makes the wok special is the shape, rounded on the bottom in order to solve two main functions: sear the food with stronger heat due to being closed to the fire and collect flavors and juices of the dishes at the bottom, making it easier to cook using the two handles system to agitate the ingredients and have a more balanced and rounded cooking process. In Wok Cookbook by Adele Tyler you will learn: 77 recipes for wok home cooking 77 recipes from Thailand, China and Indian 77 recipes for traditional asian food If you love asian flavors and you want to learn how to use wok pan at home, this cookbook is for you! In the third book, Chinese Cookbook, you will learn history and recipes from all over China! Chicken. Beef. Pork. Dumplings. Hot pot. Few words that recall clearly and distinctly the intense amazing flavors from one of the best and most spread way of cooking in the world: the Chinese food. Despite Chinese food is known mostly for dishes like Baozi, Dumplings and Szechuan Chicken, the variety of this millenarian food tradition goes way beyond the all time classics. In this book you will explore the depth of the Chinese food history, getting to know tasteful mouthwatering recipes to spice up your meals. In Chinese Home Cooking you will learn: Brief history of Chinese food and its evolution during the last century Over 100 recipes for modern and classic Chinese dishes A chapter dedicated to Chinese vegetarian meal prep If you want to impress your fiends and family, this Chinese cookbook is for you! Scroll up, click on buy it now and get your copy today!
Author: Grace Young
Publisher: Simon and Schuster
ISBN: 1476740240
Category : Cooking
Languages : en
Pages : 256
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Book Description
Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.
