The wok is the most important piece of kitchen equipment for making genuine Southeast Asian and Chinese delicacies. With numerous recipes from all corners of the world and full-color pictures of the finished meals, no book makes it easier to prepare a wok feast. The Essential Wok Cookbook features over 600 full color photographs and recipes that range from the very basic to the wildly eclectic, so one can start with the essentials and become a wok master in no time.
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Most Helpful Customer Reviews
59 of 63 people found the following review helpful:
5.0 out of 5 stars
THE ESSENTIAL OF WOK COOKBOOK,
By A Customer
This review is from: The Essential Wok Cookbook (Hardcover)
I am not really a cook but I tried wok cooking just to try it. After a couple of wok books, I found The Essential of Wok Cookbook. Now this is the only one I use. It has everything you need. The recepts are very clear for even a novice like me. There are a lot of very different spices, sauces, and other things needed in Asian wok cooking. This book has great sections to explain all of them. The pictures of the receipts are wonderfull, you can almost taste the food. The book takes you from how to buy wok and the other tools needed through more complicated receipts. It has a star system to show how easy or hard the recepts are. It gives the total prep and cook time for each receipt and they are pretty accurate. I have tried about 20 receipts so far and they all have been great. It is also just beauitifully printed book with lots of pictures. If you need a wok cookbook this is the only one you will need.
29 of 29 people found the following review helpful:
5.0 out of 5 stars
Fantastic Cookbook! Quality Recipes.,
By
This review is from: The Essential Wok Cookbook (Hardcover)
This is a fantastic cookbook. Period. While many of the recipes in this book are not truly authentic, there is a good mix of true authentic and "Americanized" recipes. What's great about this book are details and the quality of recipes in this book. Kor example, the Kung-Pao recipe calls for the chicken to be marninated in a solution on corn flour, eggs, seasame oil, and Shaozing Wine. This is exactly how a true Chinese Chef would make this dish. I know this, because I am an Asian-American chef/restaurant owner.
The book covers various recipes styles of cuisine ranging from Japanese to Indian, each style with its own chapter. This book has also a great deal of usable recipes which are very applicable in a restaurant exvironment, since everything is easy to make. The book also has great photographs and goes into good detail about specific ingredients used for each recipe. Too many books fail to mention specific brands of sauces and spices used to make each dish. There is a big difference between "Sweet Soy Sauce" and "Kepcap Manis Brand ABC Sweet Soy." This can make all of the difference when you want your dishes to taste not only authentic, but good. Great Cookbook.
29 of 30 people found the following review helpful:
5.0 out of 5 stars
Authentic Ingredients and Flavor,
By A Customer
Amazon Verified Purchase(What's this?)
This review is from: The Essential Wok Cookbook (Hardcover)
Having lived in Southeast Asia for six years, I am able to recognize authentic Southeast Asian flavor, but until I received this book as a gift, I did not know how to cook any of the meals I remember. Though this book has great-tasting authentic dishes, it explains the various ingredients and cooking methods so well that anyone can cook like a true Southeast Asian!
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Inside This Book
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First Sentence:
Invented centuries ago, woks remain the quintessential Asian kitchen tool. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
wom bok, raw medium prawns, worn bok, chilli bean paste, gai larn, double bamboo steamer, extra spring onion, grey feathery gills, large fresh red chillies, small fresh red chilli, chopped fresh galangal, pork loin fillet, raw large prawns, squid hoods, grated palm sugar, stems lemon grass, extra coriander, large dried red chillies, regular wok, fresh coriander roots, lean beef fillet, remaining spring onion, gee wrapper, sprinkle with the spring onion, chicken thigh fillets Key Phrases - Capitalized Phrases (CAPs): (learn more)
Southeast Asia New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Invented centuries ago, woks remain the quintessential Asian kitchen tool. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
wom bok, raw medium prawns, worn bok, chilli bean paste, gai larn, double bamboo steamer, extra spring onion, grey feathery gills, large fresh red chillies, small fresh red chilli, chopped fresh galangal, pork loin fillet, raw large prawns, squid hoods, grated palm sugar, stems lemon grass, extra coriander, large dried red chillies, regular wok, fresh coriander roots, lean beef fillet, remaining spring onion, gee wrapper, sprinkle with the spring onion, chicken thigh fillets Key Phrases - Capitalized Phrases (CAPs): (learn more)
Southeast Asia New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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