A01=Jenni Fleetwood
Age Group_Uncategorized
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Author_Jenni Fleetwood
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Category1=Non-Fiction
Category=WBS
COP=United Kingdom
Delivery_Delivery within 10-20 working days
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eq_food-drink
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Language_English
PA=Available
Price_€10 to €20
PS=Active
softlaunch
Product details
- ISBN 9780754826996
- Publication Date: 07 Dec 2013
- Publisher: Anness Publishing
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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This title explores the origins, history, traditions and uses of the wok, and its popularity throughout the world as a versatile cooking implement. You can learn about the specialist equipment you need for successful wok use, together with essential wok techniques such as stir-frying, deep-frying, steaming, simmering and smoking. Drawing on the cuisines of China, India and South-east Asia, the recipes include Chinese Braised Pork Belly with Greens, Coconut Spiced Lamb on Poppadums, Chicken Chow Mein and Thai Crispy Noodles with Beef. It includes delicious ideas for crispy snacks and finger food, spicy soups and appetizers, speedy stir-fries, staple noodle and rice recipes, and succulent sweet dishes and desserts, with many recipes taking just minutes to prepare. The wok is one of the world's oldest and most useful cooking implements - a perfect pan for stir-frying, deep-frying, steaming or simmering. This book begins with a history of the wok, and offers advice on the implements used in the recipes, from double-handed woks and bamboo steamers to ladles and chopsticks.
There then follows more than 300 delicious recipes - from succulent steamed dim sum and crisp, golden mouthfuls of deep-fried onions to quick and fresh stir-fries, slowly simmered braised meat and richly spiced balti dishes. With recipes that include a magnificent range of culinary traditions, rich aromas, enticing spices and tangy taste combinations, the book provides something for everyone to enjoy.
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, as well as creating good, nutritious food, tailored to the hectic family schedule or busy lifestyle. Jenni also writes children's books and is a member of both the Society of Authors and the Guild of Food Writers.
