This extensive book is inspired by the wok's versatility, whether it be the spicy curries of India, or the crisp, sweet and sour stir fries of Thailand. The flavours of China, India and South-east Asia are all featured in this volume, bringing together a mouthwatering collection of irresistible dishes. An extensive introduction gives a history of the wok, how to use and look after it, and offers advice on the implements and cooking techniques used in the recipes. There is also a section detailing the ingredients needed, both familiar and new. There then follows dishes for every occasion with more than 400 delicious recipes - from steamed dim sum and crisp golden mouthfuls of deep-fried prawns to quick and fresh stir-fries, slowly simmered braised meat, and richly-flavoured balti dishes.
Other books by this author See all titles
The prices displayed are for website purchases only, and may differ to the prices in Waterstones shops.