Buy Used
$4.52
FREE Shipping on orders over $35.
Used: Like New | Details
Sold by harvestbooks
Condition: Used: Like New
Comment: Condition: As new condition., Binding: Oversized Paperback. / Publisher: Ten Speed Press / Pub. Date: 2004-03-01 Attributes: Book, 112 pp / Stock#: 2014360 (FBA) * * *This item qualifies for FREE SHIPPING and Amazon Prime programs! * * *
Add to Cart
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

Wok Fast (Fast Books) Paperback – March 26, 2002


Amazon Price New from Used from
Paperback
"Please retry"
$5.94 $0.01

NO_CONTENT_IN_FEATURE
NO_CONTENT_IN_FEATURE

Product Details

  • Series: Fast Books
  • Paperback: 112 pages
  • Publisher: Ten Speed Press (March 26, 2002)
  • Language: English
  • ISBN-10: 1580083838
  • ISBN-13: 978-1580083836
  • Product Dimensions: 10.2 x 9.9 x 0.3 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #569,018 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

The latest book from this prolific husband-and-wife team is a follow-up to their Fast Appetizers. Carpenter's food has always reflected Asian influences, and wok cooking is one of his favorite techniques. Wok Fast offers quick and easy recipes arranged in short chapters by main ingredient, from vegetables to lobster and crab to noodles. There is a brief but informative introduction, with good step-by-step photographs and a "pantry" of sauces and marinades. For larger collections.
Copyright 2002 Cahners Business Information, Inc.

About the Author

Hugh Carpenter, one of America’s most popular cooking instructors and writers, teaches at cooking schools throughout North America and at his own school in California’s Napa Valley. Teri Sandison is one of the country’s best known food photographers. This husband-and-wife team lives in the Napa Valley community of Oakville, California.

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

This is a great beginner book for people new to wok cooking.
K. Carter
The key is also to get the highest quality ingredients as you can - especially for the sauces - to get that great flavor.
Zoe
The authors actually give you several brand names that they use and recommend.
R. D. Waters

Most Helpful Customer Reviews

70 of 72 people found the following review helpful By R. D. Waters on June 9, 2003
Format: Paperback
I love the approach taken by the authors of this book -- here are the key techniques, here are the ingredients needed, here are the key flavorings (marinades, sauces), and here are some recipes to try. The authors then encourage you to experiment with these basics to suit your own taste. Very refreshing.
If you are brand new to wok cooking, you may want to follow the recipes closely at first. But after your confidence builds (and these excellent recipes help that process along brilliantly) you are free (encouraged in fact) to try your own combinations. Don't like the sound of black bean sauce with a chicken stir-fry? Great, use the tangerine sauce instead. Once you understand how ingredients cook in a wok (shrimp take almost no time, chicken takes x amount of time, etc.), you will be able to substitute and interchange ingredients in no time. This freedom should be one of the goals of a good cookbook -- to stimulate not only your taste buds, but also your imagination.
Sadly, not many authors take this approach. All too often cookbook authors offer the "my way or no way" approach. Do you know someone (maybe even yourself) who is afraid to vary from the ingredients in a recipe? Fortunately, not too many people are that timid, but it is rare to see substitution and experimentation encouraged in a cookbook.
I also appreciate the courage of the authors to "name names" in terms of ingredient brand names. If you are new to Asian food and have no concept of which company produces the best soy or oyster sauce, where pray tell do you learn? The authors actually give you several brand names that they use and recommend. Most ingredients have two brands listed in fact. I learned the hard way how important this information can be.
Read more ›
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
52 of 53 people found the following review helpful By Carol H. on September 29, 2002
Format: Paperback
I've gobbled up Barbara Tropp and Gloria Bley Miller's books, which I find thoroughly pedagogic and comprehensive if you want to become a smarty pants in Chinese cooking, but in the end I always fell back on Ken Hom's "Quick Wok" because it seemed to me more practical for whipping up tasty weeknighters in a wink without much fuss or ceremony. That was before "Wok fast" came my way and became as indispensable in my kitchen as the stove itself. As with Ken Hom, the dishes presented in "Wok fast" are delicious and so fast they won't take up more of your precious private time than you're willing to spend cooking dinner after a tiring day at the office or juggling household and/or kids. This fabulous primer explains all the ins and the outs of Chinese cooking in a clear, easy way, and the over hundred recipes can be prepared hours ahead to fit into any schedule. But what I love the most about this book are the recipes for marinades and sauces galore that can be interchangeably used in any of the recipes, a useful section which is missing or incomplete in other books, and which will definitely soup up the simplest, run-of-the-mill stir-fry combination. If you must have just one book on Chinese cooking, let it be "Wok fast." If you can have two, add Ken Hom's "Quick Wok." The others you can dust once in a while for the sake of reference only.
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
28 of 28 people found the following review helpful By "pancho" on July 28, 2002
Format: Paperback
This book gave me a great appreciation of the versatility of the wok. Each recipe follows a flexible formula of carefully cutting the meat and vegetables, marinating the meat, making a flavorful sauce and then pulling it all together in a delicious dish. For me, the marinades and sauces in Wok Fast transformed good stir fry dishes into delicious meals. The book also well describes how to cut and prepare your food before cooking. With dozens of beautiful pictures, you'll recognize some of your favorite Thai and Chinese dishes and will be able to cook them better than most restaurants (and with better ingredients). I wholeheartedly recommend a wok and Wok Fast to anyone who enjoys asian food and great creative easy cooking.
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
22 of 24 people found the following review helpful By Zoe on August 25, 2003
Format: Paperback
I just received this book today and already made one recipe: spicy tofu with the szechuan sauce. It was great restaurant quality Chinese food! I was so amazed with myself! I have always tried to get that 'correct' flavor and never succeeded....until now.
The way the book is layed out is brilliant: great tips on preparing the food, how to 'wok' properly (very high heat people!), and numerous, very tasty pages of different sauces for your wok food. The key is also to get the highest quality ingredients as you can - especially for the sauces - to get that great flavor. I was able to find almost everything I needed at Byerly's.
Get this book. It is money extremely well spent! I am so pleased. Thank you to the authors!
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
8 of 8 people found the following review helpful By P. Simshauser on August 17, 2005
Format: Paperback
True story: Frustrated by a lack of quality Chinese cuisine in my new neighborhood, I ordered this book. I read through it on a Saturday afternoon, and by early that evening, after a quick trip to the supermarket's international section (the book includes detailed instructions on the key spices and such to buy), was home cooking dinner for ten people. The three recipes I selected (one shrimp, one beef, one chicken) were fast and easy to prepare, and were loved by all. And the food was fresher and higher quality than any of the restaurants I'll never return to.
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

Customer Images

Most Recent Customer Reviews

Search

What Other Items Do Customers Buy After Viewing This Item?