Oriental Cooking the Fast Wock Way PDF Download

Author: Jacqueline Heriteau
Publisher: Signet
ISBN: 9780451074546
Category :
Languages : en
Pages : 180

View

Book Description

Author: Hugh Carpenter
Publisher:
ISBN: 1580083838
Category : Cooking
Languages : en
Pages : 111

View

Book Description
This cookery book features tips on buying the best wok and filling the pantry with readily available Asian ingredients. Tailored to tight schedules, it includes short ingredient lists with plenty of make-ahead tips. It offers recipes for blackened shrimp with tangerin garlic essence, cantonese wild mushroom pasta, baby bok choy in spicy garlic sauce and more. Each recipe is clearly laid out with photographs to make food preparation easy.

Author: Ching-He Huang
Publisher: Kyle Books
ISBN: 0857838296
Category : Cooking
Languages : en
Pages : 208

View

Book Description
Winner for the UK in the Gourmand World Cookbook Awards 2020 in the Easy Recipes category. 'As always, Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' - Tom Kerridge Perfect for sautéing, braising, frying and steaming, cooking with a wok is a way of life all over Asia. In Wok On, bestselling author Ching-He Huang celebrates the huge versatility of this magical 2,000-year-old cooking pot with a modern collection of recipes that are simple enough for every day as well as every cook. Featuring dishes from across Asia, including Taiwan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Many are suitable for those with gluten and dairy allergies, and because Asian food typically includes lots of vegetables, many are also vegetarian or vegan too.

Author: Jacquelíne Hériteau
Publisher: Signet
ISBN: 9780451120526
Category : Cooking, Asian
Languages : en
Pages : 180

View

Book Description

Author: Jacqueline Hériteau
Publisher: Dutton Adult
ISBN: 9780801556104
Category : Cooking
Languages : en
Pages : 196

View

Book Description

Author: Jacqueline Hériteau
Publisher: New Amer Library
ISBN: 9780452259850
Category : Cooking
Languages : en
Pages : 265

View

Book Description
Tells how to use and maintain a wok, describes useful ingredients and seasonings, and provides recipes for appetizers, soups, rice, noodles, tofu, poultry, meat, seafood, vegetables, salads, and sauces

Author: Jennie Low
Publisher:
ISBN: 9781462010400
Category : Cooking, Chinese
Languages : en
Pages : 0

View

Book Description
"What a pleasure to read a delightful cookbook such as Chopsticks, Cleaver, and Wok! Jennie Low has filled it with the kind of mouthwatering, easy-to-follow, homestyle recipes that are the hallmark of a good cook. You will find just as much pleasure cooking from it as eating the results." -Ken Hom, author of Chinese Technique and host of the PBS series Ken Hom's Chinese Cookery With more than 100,000 copies sold, Jennie Low's Chopsticks, Cleaver, and Wok is firmly established as a Chinese cookbook classic, featuring recipes from the spicy regional cuisines that have gained so much popularity in recent years. Her step-by-step instructions make it possible for even the beginning cook to prepare authentic Chinese meals. Jennie Low explains it all: how to shop, how to chop, how to stir-fry, and how to use a wok. There is even a glossary of Chinese food terms presented both in English and in Chinese characters to allow for shopping with ease in Asian markets. Jennie Low's is the essential cookbook for anyone who wants to cook delicious traditional dishes in the Chinese style.

Author: Eileen Yin-Fei Lo
Publisher: Chronicle Books
ISBN: 0811859339
Category : Art
Languages : en
Pages : 388

View

Book Description
With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine accessible.

Author: Jeremy Pang
Publisher: Hamlyn
ISBN: 060063731X
Category : Cooking
Languages : en
Pages : 388

View

Book Description
AS SEEN ON TV Celebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok. Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again. Chapter one: Chinese Including General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow Mein Chapter two: Thai Including Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken Curry Chapter three: Vietnamese Including Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato Sauce Chapter four: Singaporean & Malaysian Including Vegan Laksa; Malaysian Mixed Rice and Sesame Oil Chicken Chapter five: Indonesian & Pinoy Including Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried Chicken Chapter five: Korean & Japanese Including Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen

Author: Martin Yan
Publisher: Chronicle Books
ISBN: 9780811844475
Category : Cooking
Languages : en
Pages : 248

View

Book Description
The companion volume to Martin Yan's new PBS series of the same name, this cookbook is the ideal introduction to Asian cooking. More than 150 truly easy recipes that cook up quickly--all in under 30 minutes--are accompanied by information about basic techniques and essential equipment.