Wok Cookery : How to Use Your Wok Every Day to Stir-fry, Deep-fry, Steam, and Braise

by Ceil Dyer, Carl Shipman (Editor)

Describes the use of the versatile Oriental pot to stir-fry, saute, stew, and steam and features more than two hundred recipes for international dishes ranging from Philippine pineapple pork to Spanish almond veal

Genres: Cookbooks, Cooking

168 pages, Paperback

First published October 1, 1977

Reviews

[Mariah · Rating 3 out of 5]

The recipes in this book are interesting and I really appreciate the Japanese recipes.