Buy Used
$0.91
+ $3.99 shipping
Used: Good | Details
Sold by SFGoodwill
Condition: Used: Good
Comment: Used - Good. Fast Shipping - Easy Returns. Your purchase creates jobs and transforms lives, thank you! =)
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Complete Stir-Fry Cookbook Hardcover – October 1, 2001

7 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover, October 1, 2001
"Please retry"
$21.38 $0.91

"Maangchi's Real Korean Cooking" by Maangchi
From kimchi to bibimbap, check out Maangchi's latest book of Korean home cooking recipes. Learn more | See related books
NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 256 pages
  • Publisher: Thunder Bay Press (CA) (October 1, 2001)
  • Language: English
  • ISBN-10: 1571455922
  • ISBN-13: 978-1571455925
  • Product Dimensions: 11.5 x 9.5 x 1 inches
  • Shipping Weight: 3.2 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #365,771 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

34 of 35 people found the following review helpful By dltstl on March 2, 2003
First off, this is a gorgeous cookbook. It's a large format and very well illustrated. Virtually every recipe includes four pictures: a large picture of the finished dish, and three smaller ones illustrating various steps. A key also grades the recipes on a difficulty scale of 1-3. Few recipes rate above a 1 (easiest).
What I really like about this cookbook, other than its good looks, is the wide variety of stir-fries included. It covers beef, pork, lamb, poultry, seafood, tofu, and vegetable stir-fries; there are stir-fries with noodles, for serving over rice, as salads, or as a stand-alone dish. I think stir-fry is the ultimate quick weeknight meal, and all the choices here could keep you going for weeks without getting bored.
However, there is a problem. This book was originally published in Australia, and very little has been done to adapt it for the US. For instance, bell peppers are called "capsicum," and ramen noodles "instant noodles." I figured out that English spinach means regular spinach, but I'm still not sure about Lebanese cucumbers, or a few other things. A small chart at the back translates the US names of a handful of items, but not enough.
The recipes were developed with metric measurements, and although conversions are given, they tend to come out as awkward odd measurements: 3-1/2 ounces of mushrooms, or 13 ounces of beef.
Also, the book is not consistently written. For instance, although there is a key to stir-fry ingredients at the front of the book, I ran across some things that either were not in the list, or were listed under another name. One recipe called for "Golden Mountain Sauce.
Read more ›
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
17 of 19 people found the following review helpful By "siggysarah" on March 12, 2002
all of the recipes in this book look wonderful, there are plenty of beautiful pictures to accompany this book. most of the recipes are fairly simple and quick to prepare. the only downfall is that many of the recipes require special ingredients that you might not find at your local grocery store. if this is not a problem for you, then you will enjoy the book. the ideas are great and there is a lot of variety, recipes for all kinds of meats, vegetables and some sea food. it also includes descriptions of ingredients, if you're new to asian foods!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Verified Purchase
I first encountered this Stir-Fry Cookbook from a friend from the Phillippines. Because I like Tofu and use it as a substitute for meat in my diet, I wanted to purchase the cookbook for my own use. I already had a wok. The chapters on Tofu and Tempei are filled with recipes I use over and over. Also I follow the recipes in the Vegetable section. I even modify recipes that have meat, poultry, or seafood because I like the sauces and different spices. I have prepared food from this cookbook for holdays and thus have taught many friends that Tofu tastes good. One friend now goes with me to the Asian market here.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By Kristen on July 10, 2010
This is an awesome cookbook. It literally is the complete stir-fry cookbook. The pictures are mouth-watering, the recipes cover almost every possible ingredient you could put in a stir-fry, and it is THICK. I could not find one recipe I thought looked like it wouldn't taste good. They all are simply delicious. If you like stir-frying, you really could not get much better than this.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again