7 of 7 people found the following review helpful:
3.0 out of 5 stars
A Good Starter book, but average recipes, May 21, 2003
This review is from: Sam Choy Woks the Wok : Stir Fry Cooking at Its Island Best (Spiral-bound)
Sam Choy is famous for his spectacular Hawaiian cuisine. I own almost every book he's written. However, not all books are equal. This is a bound manual, a spiral notebook slightly larger than a paperback. It is on thick stock, and can stand up to some cooking stains, which is good.
The first section deals with ingrediants, substitutions, the correct type of wok, how to use oil, and what tools are necessary to cook. For a beginner in the world of Wokking, this is a wonderful primer.
But the recipes, and there are a lot of them, are standard fair. If you want to know how to make simple stir fry dishes you could get at your local chinese restaurant, or at a barbeque, then this book is great. But there is not a lot of creativity in dishes, this is a catalog of the standards, not an unusual cookbook with anything really unique, other than Sam's direct and easy to follow approach.
If you are new to stir-fry, I highly recommend it, if you have done some stir fry before, try another cookbook.
Help other customers find the most helpful reviews
Was this review helpful to you? Yes
No
0 of 1 people found the following review helpful:
2.0 out of 5 stars
please no, January 11, 2009
This review is from: Sam Choy Woks the Wok : Stir Fry Cooking at Its Island Best (Spiral-bound)
Bought this to cook easy, tasty dishes. Tried a couple of recipes-- and it's hit or miss. The dishes taste the same, and half were downright inedible.
Help other customers find the most helpful reviews
Was this review helpful to you? Yes
No
