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Learn to COOK - 300 Best Stir-Fry Recipes
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List Price: $24.95
Our Price: $16.47
Your Save: $ 8.48 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Robert Rose
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Average Customer Rating:   
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Binding: Paperback
Brand: Nancie McDermott
Dewey Decimal Number: 641.774
EAN: 9780778801573
Feature: Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals...
ISBN: 0778801578
Label: Robert Rose
Manufacturer: Robert Rose
Number Of Items: 1
Number Of Pages: 352
Publication Date: 2007-04-13
Publisher: Robert Rose
Studio: Robert Rose
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Features
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Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals...
Sold individually
Dimensions: 10"H × 7"W
See Product Description below for a complete description of this item.
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Editorial Reviews:
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Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals quickly and easily. Novices and experienced cooks can create fantastic meals with just one wok, skillet or frying pan. In 300 Best Stir-Fry Recipes, Nancie McDermott creates outstanding stir fries based on her extensive food and travel experiences. Here's just a sampling of recipes: chicken with honey-ginger sauce; spicy beef in lettuce cups, Szechuan-style; pork with fresh ginger and mushrooms; ham with eggs, onions and peas; shrimp with pineapple and peas; catfish with turmeric and fresh dill; shiitake mushrooms with Napa cabbage and peas; sugar snap peas with garlic; everyday fried rice, Thai-style; egg noodles with barbecued pork and bokchoy; lemongrass beef, Vietnamese-style; and sweet Chinese sausage with eggs, onions and peas.
In addition to thorough information on stir-frying traditions and techniques, there are recommendations for the best equipment. A comprehensive easy-to-follow pantry list and glossary enhance this quintessential stir-fry cookbook. 320 pages, softcover.
Nancie McDermott is an expert on the food and culture of Thailand. She has written seven cookbooks and contributes recipes and features on food and travel to Food & Wine, Bon Appetit, and national newspapers.
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Spotlight customer reviews:
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Customer Rating:
Summary: A World of Asian Flavors and Beyond...
Comment: I am a big fan of Nancie Mcdermott's recipes and her vivid writing. I love her book Southern Cakes and I'm an avid baker myself. I'm not as familiar with Asian cooking, so I was thrilled to learn she goes beyond traditional Asian flavors in her new book 300 Best Stir Fry Recipes to include delicious dishes like her Pork with Escarole, Cherry Tomatoes and Pine Nuts--a delicious, colorful and healthy weeknight meal. Being a true lemon lover, I adored the Stir Fried "Piccata" with Pork and Peas and my family sopped up the savory sauce with warm slices of sourdough bread. It was an easy one-pot wonder. After a trip to New Orleans, I couldn't wait to try the Cajun Spiced Shrimp, and was delighted by this quick and very flavorful dish. The recipes in this book are colorful and vibrant and I can't wait to try more of them, especially this summer when I get tired of grilling but don't want to heat up the oven. My 15 year old daughter is just starting to cook, and together we will turn to this book time and time again to search out easy and delicious meals she can whip up with ease. Thanks Nancie, for a great book that introduces us to the world of Asian flavors and beyond!
Customer Rating:
Summary: Salt Of The Earth
Comment: I have been a fan of Ms.McDermott's for a long time, and I often give her books as presents. With the arrival of 300 Best Stir-Fry Dishes I did what I always do when a new cook book comes:I make one recipe by following the instructions exactly. This method tells me a lot about the author and her/his way with and thoughts about food.I found a dish and its georgeous picture for which all ingredients were in the house:Sweet-And-Salty -Shrimp with Pineapple and Carrots, pg 128. When finished, it was as prety as its picture, but we could not eat it. The word SALTY is in the title, but my first bite made me feel sure that I had made a mistake - that would be the only way something this salty could come out of my kitchen. The next evening I made Lime-Splashed Salmon with Chiles and Cilantro, pg.173, and I produced the same sorry result. The ingredients included 2 T Soy Sauce, 2 T Fish Sauce, and "1/2 t salt or to taste".I started writing notes next to my recipes and made Cantonese-Style Shrimp with Black Bean Sauce, pg.125 my last try. This was too salty even over unsalted Couscous - 1 T fermented black beans instead of the listed 2 T would most likely have been enough. I am still convinced that there are delicious dishes that you can make from this book if you cut down on the salty ingredients, especially the frequently used extra salt. As it is, the book should carry a warning from the American Heart Association. An inexperienced cook might be accused of wanting to kill his/her spouse!
So you should enjoy this book while remembering that salt and Soy sauce can be added at the table when things taste flat - just like the way you can do it in a Chinese Restaurant. Inge
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