THE WOK: Recipes and Techniques

The definitive guide to the science and technique of cooking in a wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Featuring more than 200 recipes--including simple no-cook sides--explanations of knife skills and how to stock a pantry, this work provides endless ideas for brightening up dinner. Fully illustrated in color.