Customer Reviews

Wok Cookery : How to Use Your Wok Every Day to Stir-fry, Deep-fry, Steam, and Braise

5 star:		(3)
4 star:		(0)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

This is a very small paperback book: it looks much bigger in the picture. I could barely read the print. Plus, it's printed on paper that has faced to the brown color.

I did glance through but really didn't like what it offered. I think the other book I purchased was much better: The Complete Wok Cook Book

Although this book was written in 1977, this book has what it takes to create an exquisite Wok meal. Wok cooking is usually inexpensive and a great meal can come from the Wok. The Wok improves the taste of foods without a lot of additives. Flavor comes out of the Wok and if you like food from New Orleans this book will help you prepare foods from the South... Very little oil has to be used in the Wok so those wanting to limit fat can easily use a Wok. The recipes in the book are all tested and only readily available ingredients are used.

Love these recipes. Easy to make, all of them that I've tried are quite delicious, and the photographs are really beautiful and help you to envision what the finished dishes will look like. The book even teaches basic wok care abd Asian cooking techniques.

My old copy of Ceil Dyer's Wok Cookery was absolutely shot! Pages that I had visited many times were so tattered that they were hard to read. Imagine my pleasure at getting the hardback copy I received and finding all those old familiar recipes in the same order as they were in the ancient paperback! I immediately began using it and the condition of the book, accurately described by the seller, was apparent to me. Thanks for making this available.