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Wok Cooking Made Easy: Delicious Meals in Minutes [Wok Cookbook, Over 60 Recipes] (Learn to Cook Series) Spiral-bound – June 15, 2007

3.9 out of 5 stars 78 customer reviews

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Editorial Reviews

About the Author

Nongkran Daks is the chef-owner of Thai Basil, a restaurant in Chantilly, Virgina. She teaches cooking classes and is the author of several cookbooks, including Thai Soups and Salads, Thai Noodles and Snacks and Homestyle Vietnamese Cooking.
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Product Details

  • Series: Learn to Cook Series
  • Spiral-bound: 128 pages
  • Publisher: Periplus Editions (HK) ltd. (June 15, 2007)
  • Language: English
  • ISBN-10: 079460496X
  • ISBN-13: 978-0794604967
  • Product Dimensions: 6.2 x 0.6 x 8.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (78 customer reviews)
  • Amazon Best Sellers Rank: #53,584 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Spiral-bound Verified Purchase
What a delightful little cook book. It is a convenient size ( 6 x 8 inches,) and spiral bound for easy placement on your kitchen counter. Each recipe is on one page, no flipping, and a well done accompanying photograph of the meal on the opposite side. No long stories, just the facts and nothing but the facts. The recipes are clearly written with step by step instructions and ancillary notes when needed.

The recipes range form simple to fairly complex, and there is ample variety. Every meal I have cooked form this book has been delicious and ready in minutes just as the subtitle states.

Don't be fooled by the words "made easy" into thinking that this book will teach you how to buy and use a wok. The assumption is that you have acquired those skills elsewhere. For me, "made easy" means it is easy to use this book because of the way it is designed, and the way the recipes are presented.

If you enjoy Asian food, and you want to cook it at home, than I highly recommend this book. For the cook book aficionados this is a gem, and it is one that will be used, and not just read and added to the collection.
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Format: Kindle Edition Verified Purchase
The rest of the reviews and the description of the book tell you how the book is laid out. I'm going to tell you this book is the best cook book I've owned. The recipes are so full of flavor you have to force your self to stop eating them. All the other cook books I have even the ones by chefs leave you to wonder why they wrote them down or they left out the ingredients that really makes it pop. I will buy more books by this author cause he doesn't hid a thing and when you plate it up you'll agree it couldn't get better. Hope this helps you decide. Amazon has the best price I could find on this book too.
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Format: Spiral-bound Verified Purchase
This is a beautiful little book full of nice color photography. It's spiral bound to open flat and each recipe is on its own page with a photo of the finished dish on the facing page. There are about 65 recipes which come from all over Asia and are written by a number of different chefs. The publisher is based in Singapore which hosts a mix of Asian cultures and the result in this cookbook is specialties from China, India, Thailand, Vietnam, and Malaysia.

There are lots of tasty things to try here, but be prepared. If you want to cook your way through all of the 65 recipes in this book, the mixture of different national cuisines leads to a pretty long and very diverse list of sauces, spices, and fresh herbs in the ingredients. If you are a serious Asian cook you probably already have fish sauce, dark and light soy sauce, chili sauce, Hoisin sauce, rice wine, and sesame oil along with Chinese five spice and Indian garam masala. You may not already have tamarind pulp, lemon grass, curry leaves, palm sugar, Chinese black bean paste and yellow bean paste, or dried Thai shrimp paste in your pantry. I did find them all in my local Asian mega-mart, but I had to order Sichuan Peppercorns and Kaffir lime leaves over the internet and I just skipped the recipes which called for dried tofu skin. That's a lot of unusual ingredients to track down for only 65 recipes, especially when many figure in only a few dishes.

Of course, authentic ingredients lead to authentic results with the true flavors of the original cuisine, so if that is your goal then go for it!. Start off with something basic like Fragrant Shrimp Fried Rice. Then raise the bar with Vietnamese Beef Stew or Indian Lamb or some Malaysian Wok-fried Egg Noodles with Chili. I don't think you'll be disappointed.
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Format: Spiral-bound Verified Purchase
I had purchased in this same order the "14 Inch Traditional Cast Iron Wokset" from Amazon. 14 Inch Traditional Cast Iron Wokset

The Cookbook looked good, so I ordered it. Little did I know how well it was done. But as they say, the proof is only when you cook out of it.

My first was 'Shrimp Pad Thai' and I can only say, afte eating Pad Thai in so many venues (and leaving it half uneaten) I cooked thier Receipe out of simplicity, it looked simple to cook.

Wow...night and day difference from the Thai places I have eaten. So much lighter, tastier. I can't describe it, but I am having it for lunch tommorrow and highly anticipating that.

The book is Spiral Bound, heavy pages, a boon to us cooks that need the book to lie flat. Full of color photographs and simple receipes. A master list of ingrediants, terms, and ingrediants. So every thing good about Wok Cooking is here. A Must have if you have to have only 1 Wok Cookbook.

Kelly
Miami, FL
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Format: Spiral-bound Verified Purchase
The best thing about this book is the recipes. There are a lot of good ones that are fairly simple to make. Do not expect this book to teach you how to cook or use a wok, however. This book is more about combining the right ingredients to create those amazing flavors and aromas you tend to associate with Asian cooking. And at that it does an excellent job. The flavors virtually explode in your mouth. The second best thing about this book is the primer on ingredients at the beginning. There are things in there you can only get at an Asian market, so it definitately helps to know what you're looking for. Food flavors come together better when you have the right ingredients and this book will help you figure out what those are. I would have preferred there be a list of substitutions, especially for some of the harder to find items, but that would have deviated from the streamlined format of the book... Which leads to the third best thing about this book. For those of us who have become ADD due to information overload in the digital age, this book is organized so as to present all the information you need without flipping pages or squinting at microscopic text. To put it another way, a digital version of this book would translate easily to an iPad app without having to change format. This isn't the only Asian cookbook you'll want in your library, but it's a good one to have.
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