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Learn to COOK - Hot Wok (Hot Books)
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List Price: $19.95
Our Price: $3.70
Your Save: $ 16.25 ( 81% )
Availability: Usually ships in 24 hours
Manufacturer: Ten Speed Press
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.77
EAN: 9780898156782
ISBN: 0898156785
Label: Ten Speed Press
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 105
Publication Date: 1995-04
Publisher: Ten Speed Press
Studio: Ten Speed Press
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Editorial Reviews:
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With millions of woks sold every year, this book shows how to produce the perfect dish. Although a simple way of cooking there is a distinct technique to getting the best out of the wok, and it aims to show the reader how to acquire these skills. With practical menu suggestions, presentation ideas and a troubleshooting section for solving stir-fry problems, it also incorporates a selection of unusual wok ingredients such as pasta, basil and mint. From simple vegetable stir-fry to the more ambitious seared lamb rolled inside Chinese flour wrappers, this books explains everything in simple steps.
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Spotlight customer reviews:
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Customer Rating:
Summary: Mo' sauces = mo' betta
Comment: This is a great cook book. I've had it for years, and made about everything in it, and then varied everything in it (my wife and I no longer eat meat). The best part is all the sauces -- more often than not I now go to this book for a sauce for some other stir fry I'm making. The other reviewer's comment about needing really high heat is sort of true, but my electric stove and flat bottom wok do ok. Not quite flash cooked, but close enough to be very very very yummy! Worth your time, if you're interested in making great food in the wok.
Customer Rating:
Summary: Love this Cookbook!
Comment: I own three of the "Hot" series and everything I have tried has been terrific. My family and friends think I am a great cook - I owe all of my best success's to Hugh and Teri. I just discovered the rest of their titles and will be ordering them all!
Customer Rating:
Summary: I've finally learned the art of Wok cooking!
Comment: When I used to wok, I could never get the sauces right. With this book, I've mastered them! I have tried at least a dozen of the recipes in the book and have yet to have a bad "wok" experience. The flavors of the sauces are wonderful and rich, and most of the recipes have basic ingredients that can be found in your local market. They are easy and fun.
Customer Rating:
Summary: A fantastic opportunity for fresh and healthy wok preparatio
Comment: It was my first experience with wok cooking recipies. I loved the idea of quick cooking very fresh ingredients at very high temperature. However, many household stoves may not be able to generate the necessary temperature to flash cook the recipies as intended. I solved the problem with a propane out door burner availble at many retail outlet and hardware stores. It generates the necessary heat and keeps the kithchen clean. With this equipment the recipies are fantastic. It is a true healthy and flavorful fusion cuisine.
Customer Rating: 
Summary: Outrageously done on show plates, but are they really good?
Comment: Put long, whole uncut string beans like snakes crawling inside your dish, and call it rainbow? Decorated a cooked dish with lot of small whole raw tomatos and jammed them among the cooked food? There is no way that I could accept such kind of gimmicky stuff and treated them as Chinese food. Putting raw stuff in or on a well cooked Chinese dish is just like turning it into something totally messed up. But I can understand that kind arrangements are just for photos in the book. Too gimmicky, man. And one more thing to remind: Never used too fancy, too complicated designed, and too colorful plates to hold the FOOD; as plates could only be used to make the food on them stand out, not bury them or block them with strong colors and patterns. Such disturbing distraction is the worst dream that any restaurant owner or chef would commit mindlessly.
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