Slim Wok Cookery

Ceil Dyer, Author, Carlton Cole, Author HP Books $14.95 (160p) ISBN 978-0-89586-412-3
Not only is the wok a perfect pot for stir-frying, it also can be used to steam, poach, deep-fry and braise and, when seasoned correctly, becomes a highly efficient non-stick cooking surface. With such versatility in mind, Dyer, author of some 40 cookbooks, has come up with more than 150 low-calorie recipes that can each be made in one pot. Besides the usual stir-fries and Oriental-inspired dishes, there's a wide variety of other cuisines and cooking styles represented: steamed vegetables with tapenade dip; Caribbean chicken with shrimp and ham; and tabbouleh-stuffed tomatoes. Desserts are not neglected, with such offerings as baked apples with honey-cheese sauce and pumpkin-meringue souffle. Calorie counts are given for all recipes, and such techniques as seasoning a wok and slicing ingredients for stir-frying are thoroughly discussed. These recipes can also be made in conventional pots and pans. (March)
Reviewed on: 01/01/1987
Release date: 01/01/1987
Genre: Nonfiction
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