Wok Cookery

The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore

When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life.

With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories.

Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.

Wok Cooking Made Easy: Delicious Meals in Minutes (Learn to Cook) (Learn to Cook Series)

Wok Fast (Fast Books)

The wildly popular culinary team of Hugh Carpenter and Teri Sandison prepare robustly flavored meals from the versatile wok, served in a flash—the perfect fare for weeknight cooking. With their emphasis on short ingredient lists and plenty of make-ahead tips, the recipes in WOK FAST are tailored to accomodate tight schedules, without sacrificing flavor. Dinners include Blackened Shrimp with Tangerine Garlic Essence, Crunchy Celery Chicken with Peanut Glaze, Baby Bok Choy in Spicy Garlic Sauce, and Cantonese Wild Mushroom Pasta. A delicious collection of marinades and sauces can be paired with any of the recipes, creating endless flavor variations. So grab your wok and set your table—dinner will be served in minutes!

The Big Book of Wok: 365 Fast, Fresh and Delicious Recipes (Big Book Of...)

The Everything Stir-Fry Cookbook: 300 Fresh and Flavorful Recipes the Whole Family Will Love (Everything: Cooking)

Martin Yan Quick and Easy

The companion volume to Martin Yan's new PBS series of the same name, this cookbook is the ideal introduction to Asian cooking. Wok-full of great tips and techniques, plus sources for easily locating unusual ingredients, here are more than 150 truly easy recipes that taste great and cook up fast -- all in under 30 minutes! Classic potstickers with spicy dipping sauce can be made ahead and frozen for impromptu guests-to-impress dinners. Korean-Style Lamb Chops pair up perfectly with crisp-and-tender Flash-Fried Asparagus and Long Beans. For those who like it hot, Three-Alarm Firecracker Shrimp packs a spicy punch with a menage a trois of chiles until Coconut Custard creaminess cools things down. Basics include the recipe for mastering steamed rice, a glossary of terms (know your miso from your mirin), and striking photographs throughout illustrating the food, essential equipment, and helpful techniques. No one is as well-known or well-loved for bringing Asian food into our home kitchens. With foolproof recipes conjured up fast, Martin Yan works his magic once again!

Hot Wok (Hot Books)

Fifty bold, sophisticated stir-fry recipes from a master teacher and chef, with stunning photographs throughout.

Ken Hom's Top 100 Stir Fry Recipes: Quick and Easy Dishes for Every Occasion (BBC Books' Quick & Easy Cookery)

400 Wok and Stir-Fry Recipes: Discover The Delights And Simplicity Of Successful Stir-Fry Cooking With Sensational Classic And Modern Wok Dishes For Every Meal And Every Occasion

Everything you could ever want to know about cooking with a wok in one sumptuous volume, with a comprehensive guide to getting the most from your wok and over 400 wok and stir-fry recipes.

Chopsticks, Cleaver, and Wok: Homestyle Chinese Cooking

With 130,000 copies sold, Jennie Low's Chopsticks, Cleaver, and Wok is a Chinese cooking classic -- and now it has a newly updated look. Jennie Low's clear, step-by-step instructions make it possible for even the beginning cook to prepare gourmet Chinese meals. She explains it all: how to shop, how to chop, how to stir-fry, and how to use a wok. There is even a glossary of Chinese food terms presented both in English and in Chinese characters to allow the reader to shop with ease in Asian markets. Jennie Low's is the essential cookbook for anyone who wishes to cook authentic dishes in the Chinese style.