Hot Wok (Hot Books) [Paperback]

Hugh Carpenter (Author), Teri Sandison (Author)

Book Description

Series: Hot Books | Publication Date: April 1, 1995

Fifty bold, sophisticated stir-fry recipes from a master teacher and chef, with stunning photographs throughout.

Editorial Reviews

About the Author

The husband-and-wife team of Hugh Carpenter and Teri Sandison have spent the last twenty years introducing American home cooks to Asian cooking. They are the authors of Pacific Flavors, which won awards for Best Asian Cookbook (International Association of Culinary Professionals) and Best Food Photography (Who's Who of Cooking in American) in 1988; Chopstix, which received the IACP nomination for Best Food Photography of 1990; and most recently, the Fusion Food Cookbook.

Product Details

• Paperback: 112 pages
• Publisher: Ten Speed Press (April 1, 1995)
• Language: English
• ISBN-10: 0898156785
• ISBN-13: 978-0898156782
• Product Dimensions: 10 x 0.3 x 10 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #81,309 in Books (See Top 100 in Books)
  • #8 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Wok Cookery

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Customer Reviews

Most Helpful Customer Reviews

32 of 33 people found the following review helpful:

5.0 out of 5 stars I've finally learned the art of Wok cooking!, August 11, 1999

By A Customer

This review is from: Hot Wok (Hot Books) (Paperback)

When I used to wok, I could never get the sauces right. With this book, I've mastered them! I have tried at least a dozen of the recipes in the book and have yet to have a bad "wok" experience. The flavors of the sauces are wonderful and rich, and most of the recipes have basic ingredients that can be found in your local market. They are easy and fun.

14 of 14 people found the following review helpful:

5.0 out of 5 stars A fantastic opportunity for fresh and healthy wok preparatio, May 4, 1999

By 

[e-mail] (Huntington Beach, California) - See all my reviews

This review is from: Hot Wok (Hot Books) (Paperback)

It was my first experience with wok cooking recipies. I loved the idea of quick cooking very fresh ingredients at very high temperature. However, many household stoves may not be able to generate the necessary temperature to flash cook the recipies as intended. I solved the problem with a propane out door burner availble at many retail outlet and hardware stores. It generates the necessary heat and keeps the kithchen clean. With this equipment the recipies are fantastic. It is a true healthy and flavorful fusion cuisine.

15 of 16 people found the following review helpful:

5.0 out of 5 stars Mo' sauces = mo' betta, June 1, 2005

By 

John Pedersen (Eden Prairie, MN USA) - See all my reviews
(REAL NAME)   

This review is from: Hot Wok (Hot Books) (Paperback)

This is a great cook book. I've had it for years, and made about everything in it, and then varied everything in it (my wife and I no longer eat meat). The best part is all the sauces -- more often than not I now go to this book for a sauce for some other stir fry I'm making. The other reviewer's comment about needing really high heat is sort of true, but my electric stove and flat bottom wok do ok. Not quite flash cooked, but close enough to be very very very yummy! Worth your time, if you're interested in making great food in the wok.