Wok

by Sonia Allison

Wok cookery has become almost a byword for Far Eastern cuisine. In a short space of time, its use has spread almost worldwide and it is now at home in kitchens from Peking to London to New York. Woks can be used for all kinds of different cooking methods: stir-frying, deep-frying, frying pastry parcels, basting, braising, steaming and boiling. The variety of Chinese cooking is astonishing and food prepared in the wok is delicious.

64 pages, Hardcover

First published January 1, 1992