num_pages: 128
description: It is said that the pleasures of the wok are many. In this book, the California Culinary Academy demonstrates the great versatility of the wok with tips on techniques, step-by-step instructions on preparation &amp; cooking methods, &amp; most apetizingly, recipes for a wide assortment of inventive &amp; delectable dishes from a number of international cuisines. In addition to stir-frying, which is covered in detail throughout the book, the wok is well suited to steaming, deep-fruing &amp; even indoor smoking. Included are special features on sauces for the wok, &amp; rice &amp; noodles, &amp; a glossary of ingredients. There are even menus for a classic Chinese lunch, a light theater supper, &amp; an entire chapter on festive foods for entertaining. With novel ideas, clear illustrations, &amp; simple tricks to perfect your wok technique, this is both a practical primer &amp; an elegant collection of enticing recipes &amp; menus, with appetizers, vegetable dishes, &amp; main entrees. It presents an easry, smart, &amp; stylish approach to this most venerable &amp; versatile of cooking tools.
language: English
title: Wok & Stir-Fry Cooking: At the Academy
titlecomplete: Wok & Stir-Fry Cooking: At the Academy
genres: Cookbooks
ratings_count: 1
publisher: California Culinary Academy