Wok and Stir-fry by Jeni Wright
Whether stir-frying, braising or deep-frying, the wok is rapidly becoming a utensil that no modern cook can do without. This book provides a guide to this method of cooking, with a practical introduction describing the different types of wok available, special cooking techniques, the types of ingredients used and the best utensils to use with the wok. Recipes are included under headings such as poultry, beef, pork, lamb, vegetables, quick and easy, and rice and noodles. Although some oriental recipes are included, the majority are intended to suit Western tastes and ingredients.| SKU | Unavailable |
| ISBN 13 | 9780600574965 |
| ISBN 10 | 0600574962 |
| Title | Wok and Stir-fry |
| Author | Jeni Wright |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 1992-03-21 |
| Number of pages | 128 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |