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Hot Wok (Hot Books) (Englisch) Taschenbuch – 1. April 1995


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Produktinformation

  • Taschenbuch: 112 Seiten
  • Verlag: Ten Speed Press (1. April 1995)
  • Sprache: Englisch
  • ISBN-10: 0898156785
  • ISBN-13: 978-0898156782
  • Größe und/oder Gewicht: 25,4 x 0,7 x 25,4 cm
  • Durchschnittliche Kundenbewertung: 4.5 von 5 Sternen  Alle Rezensionen anzeigen (4 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 925.051 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Synopsis

With millions of woks sold every year, this book shows how to produce the perfect dish. Although a simple way of cooking there is a distinct technique to getting the best out of the wok, and it aims to show the reader how to acquire these skills. With practical menu suggestions, presentation ideas and a troubleshooting section for solving stir-fry problems, it also incorporates a selection of unusual wok ingredients such as pasta, basil and mint. From simple vegetable stir-fry to the more ambitious seared lamb rolled inside Chinese flour wrappers, this books explains everything in simple steps.

Autorenkommentar

This book will answer all wok questions.
This is a basic teaching book on wok cooking. It outlines all the techniques and provides answers to any problems you have had when wok cooking. The book is based on thousands of wok cooking classes that I have taught during the last 25 years across the country. The book provides both traditional stir-fry classics such as Mu Shu Pork as well as contemporary ways to use the wok such as searing tuna briefly in a wok and then adding the hot tuna slices to a dinner salad. We show you how wok cooking is endlessly creative and how it really is a "clean out the refrigerator cuisine!" Hot Wok has many beautiful full-color photographs by my wife, Teri Sandison, who photographed the stir-fry dishes placed on serving plates made by many of America's top ceramic and glass artists. We hope you enjoy the book.

Kundenrezensionen

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Die hilfreichsten Kundenrezensionen

Format: Taschenbuch
Put long, whole uncut string beans like snakes crawling inside your dish, and call it rainbow? Decorated a cooked dish with lot of small whole raw tomatos and jammed them among the cooked food? There is no way that I could accept such kind of gimmicky stuff and treated them as Chinese food. Putting raw stuff in or on a well cooked Chinese dish is just like turning it into something totally messed up. But I can understand that kind arrangements are just for photos in the book. Too gimmicky, man. And one more thing to remind: Never used too fancy, too complicated designed, and too colorful plates to hold the FOOD; as plates could only be used to make the food on them stand out, not bury them or block them with strong colors and patterns. Such disturbing distraction is the worst dream that any restaurant owner or chef would commit mindlessly.
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Format: Taschenbuch
It was my first experience with wok cooking recipies. I loved the idea of quick cooking very fresh ingredients at very high temperature. However, many household stoves may not be able to generate the necessary temperature to flash cook the recipies as intended. I solved the problem with a propane out door burner availble at many retail outlet and hardware stores. It generates the necessary heat and keeps the kithchen clean. With this equipment the recipies are fantastic. It is a true healthy and flavorful fusion cuisine.
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Von Ein Kunde am 16. Januar 2000
Format: Taschenbuch
Es ist mein drittes Wok-Buch; mein drittes deshalb, weil die ersten beiden mehr als unzureichende Ergebnisse brachten. Dieses aber ist einfach unglaublich! Vom einfachen Gericht binnen Minuten zubereitet, bis hin zum komplizieren Garen mehrerer unterschiedlichster Zutaten, alles ist einfach und prägnant beschrieben und das Wichtigste: Es schmeckt schlichtweg phantastisch! 5 Sterne dafür.
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Von Ein Kunde am 11. August 1999
Format: Taschenbuch
When I used to wok, I could never get the sauces right. With this book, I've mastered them! I have tried at least a dozen of the recipes in the book and have yet to have a bad "wok" experience. The flavors of the sauces are wonderful and rich, and most of the recipes have basic ingredients that can be found in your local market. They are easy and fun.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 16 Rezensionen
34 von 35 Kunden fanden die folgende Rezension hilfreich
I've finally learned the art of Wok cooking! 11. August 1999
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format: Taschenbuch
When I used to wok, I could never get the sauces right. With this book, I've mastered them! I have tried at least a dozen of the recipes in the book and have yet to have a bad "wok" experience. The flavors of the sauces are wonderful and rich, and most of the recipes have basic ingredients that can be found in your local market. They are easy and fun.
15 von 15 Kunden fanden die folgende Rezension hilfreich
A fantastic opportunity for fresh and healthy wok preparatio 5. Mai 1999
Von mheckmans@AOL.com - Veröffentlicht auf Amazon.com
Format: Taschenbuch
It was my first experience with wok cooking recipies. I loved the idea of quick cooking very fresh ingredients at very high temperature. However, many household stoves may not be able to generate the necessary temperature to flash cook the recipies as intended. I solved the problem with a propane out door burner availble at many retail outlet and hardware stores. It generates the necessary heat and keeps the kithchen clean. With this equipment the recipies are fantastic. It is a true healthy and flavorful fusion cuisine.
17 von 18 Kunden fanden die folgende Rezension hilfreich
Mo' sauces = mo' betta 1. Juni 2005
Von John Pedersen - Veröffentlicht auf Amazon.com
Format: Taschenbuch
This is a great cook book. I've had it for years, and made about everything in it, and then varied everything in it (my wife and I no longer eat meat). The best part is all the sauces -- more often than not I now go to this book for a sauce for some other stir fry I'm making. The other reviewer's comment about needing really high heat is sort of true, but my electric stove and flat bottom wok do ok. Not quite flash cooked, but close enough to be very very very yummy! Worth your time, if you're interested in making great food in the wok.
5 von 5 Kunden fanden die folgende Rezension hilfreich
Second Time Around 15. Juni 2009
Von LionLady - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
I bought both Hot Wok and Hot Chicken years ago and am buying them AGAIN now because I have actually worn out my copies. These recipes are authentic, easy to make and absolutely delicious. So happy to find them still in print. Virtually every ingredient can be found in a large supermarket; the illustrations are gorgeous and I have not found a single dish that did not taste remarkable!
4 von 5 Kunden fanden die folgende Rezension hilfreich
Wok Basics Made Simple and Delicious 3. Januar 2010
Von Maggie Caldwell - Veröffentlicht auf Amazon.com
Format: Taschenbuch
There really is a proper way to make stir-fry so that it comes out nicely seasoned with bright and crisp vegetables and interesting layers of flavor and texture. This book shows you how - and best of all, it's not at all hard to do. Before Hot Wok, my stir-fry attempts were unappetizing soggy, soy-sauce laden messes. I've got a great Calphalon Unison Nonstick 13 Inch Flatbottom Wok with Lid that I used successfully for any dish other than the ones intended. I passed by the shelves of oyster sauce and fish sauces and chili powders in the grocery store because I'd never learned how to use them. Then I received this book as a gift, and it gave me not just some great recipes, but also the vocabulary and techniques to improvise my own dishes.

I made my first Hot Wok dishes for the boss's boss; I hear it's not a good idea to try new dishes on company, but I couldn't help myself. I did the Thai Duck with Cilantro, Chiles, and Garlic from page 45 and the Thai Chicken Stir-Fry with Baby Lettuce Greens from page 35. To be honest, I did go to the store with a longer shopping list than normal (hoisin and fish sauces and rice sticks weren't in my pantry yet) and took a good hour for all the prep. Delicious, yes, and all the more for me because I was so impressed for having cooked it.

Now I'm able to follow the Hot Creations rules for improvising your own wok dishes to use up leftover bits of vegetables and meat and make fried rice or chow mein-type dishes that seem far, far removed from leftover status. I'm completely happy with this cookbook and do recommend it, especially for Asian cooking beginners.
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