A01=Jenni Fleetwood
Age Group_Uncategorized
Age Group_Uncategorized
Author_Jenni Fleetwood
automatic-update
Category1=Non-Fiction
Category=WBS
COP=United Kingdom
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Language_English
PA=Available
Price_€5 to €10
PS=Active
softlaunch
Product details
- ISBN 9781780194158
- Weight: 335g
- Dimensions: 171 x 214mm
- Publication Date: 15 May 2015
- Publisher: Anness Publishing
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
This book features spicy and aromatic dishes shown step by step in over 350 superb photographs. It explores the amazing versatility of this ancient cooking vessel, with a detailed introduction covering the history of the wok and how to use it, followed by 75 fabulous dishes with a Far Eastern theme. It contains everything you need to know about cooking with a wok, including instructions on preparation, deep-frying, stir-frying, steaming and simmering techniques. It includes recipes from China and South-east Asia, including Tung Tong, Thai Spring Rolls and Chicken Rendang, together with delicious contemporary fusion dishes such as Orange and Ginger Glazed Poussins, and Langoustines with Lemon Grass Risotto. The simple wok is one of the world's oldest cooking implements, used for stir-frying, steaming and deep-frying. This book brings together a collection of over 75 wonderful dishes that are speedy and easy to make. There are recipes for every occasion, from succulent steamed dim sum and crisp-fried crab claws to quick and fresh stir-fries, slowly simmered curries, and hot and spicy parcels.Every recipe is photographed in step-by-step sequence, with an inspirational picture of the finished dish.
With over 350 tempting photographs, this book celebrates all that is good about easy cooking, using one of the world's best-loved kitchen tools.
Jenni Fleetwood is a highly experienced food writer and editor. She has compiled and written many books on international cuisines, including the food of Africa, Asia, the Middle East and the Caribbean.
