Think woks are just for stirfries? Veteran food writers Grunes and Van Vynckt present a unique approach to wok cookery, with entrees, side dishes, savory sauces and even desserts that radically extend the boundaries of dishes traditionally associated with the versatile Asian pan. Found here are directions for preparing Steamed Eggs with Green Chile, Ravioli Tossed with Pancetta and Walnuts, Spare Ribs with Kumquats and Stir-Friend Pound Cake with Strawberries. Divided into chapters by cooking method--e.g., stir-frying, deep-frying, steam heating, braising and simmering, smoking, etc.--for easy organization, this cookbook explains that""the single best way to season a wok is to simply use it as much as possible."" Vivid full-color illustrations of such imaginative fare as Farfalle with Red Grapes and Watercress and Pork, Fennel, and Blood Oranges remind chefs of all stripes that wok delights can be pleasing to both the palate and the eye. Although many of recipes the are for delectable meat-based dishes like Vietnamese-Style Beef with Lemongrass, there are plenty of fish and vegetarian options as well, such as Pinto Bean Confetti and Swordfish Margarita with Papaya Salsa. This is a well designed and pleasing cookbook, sure to inspire home cooks to put their woks through their paces.
Reviewed on: 08/01/2003 Release date: 08/01/2003 Genre: Nonfiction