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Wok Cooking Made Easy: Delicious Meals in Minutes (Learn to Cook) [Englisch] [Spiralbindung]

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Kurzbeschreibung

30. Juni 2007 Learn to Cook
Mention "wok cooking," and one immediately visualizes a huge wok being wielded above a mighty flame. One also thinks Asian "comfort food"—with accompanying images of wholesome and thoughtfully prepared meals, eaten together with family members in the comfort of the home.

Wok stir-frying is one of the best and quickest cooking methods out there. Because of the intense heat required, the food is cooked rapidly, and its taste and nutritional value are preserved. Plus, it's single dish cooking at it's finest!

In Wok Cooking Made Easy, you'll find nutritious and easy-to-prepare Asian wok recipes compiled for a Western audience—ranging from a simple Spinach with Garlic stir-fry to Hot and Spicy Sichuan Tofu, Sliced Fish with Mushrooms and Ginger, and the classic Sichuan Chicken with Dried Chilies, Thai Fried Rice and Five Spice Chicken.

All of the recipes in this cookbook are light, healthy and tasty, nor do they require special skills to prepare. May this cook book bring endless cooking pleasure as you venture into the world of Asian cuisine!

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Über den Autor und weitere Mitwirkende

Nongkran Daks is the chef-owner of Thai Basil, a restaurant in Chantilly, Virgina. She teaches cooking classes and is the author of several cookbooks, including Thai Soups and Salads, Thai Noodles and Snacks and Homestyle Vietnamese Cooking.

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Amazon.com: 3.8 von 5 Sternen  36 Rezensionen
36 von 36 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Wok cooking made easy. 9. Januar 2011
Von Digital Artist - Veröffentlicht auf Amazon.com
Format:Spiralbindung|Verifizierter Kauf
What a delightful little cook book. It is a convenient size ( 6 x 8 inches,) and spiral bound for easy placement on your kitchen counter. Each recipe is on one page, no flipping, and a well done accompanying photograph of the meal on the opposite side. No long stories, just the facts and nothing but the facts. The recipes are clearly written with step by step instructions and ancillary notes when needed.

The recipes range form simple to fairly complex, and there is ample variety. Every meal I have cooked form this book has been delicious and ready in minutes just as the subtitle states.

Don't be fooled by the words "made easy" into thinking that this book will teach you how to buy and use a wok. The assumption is that you have acquired those skills elsewhere. For me, "made easy" means it is easy to use this book because of the way it is designed, and the way the recipes are presented.

If you enjoy Asian food, and you want to cook it at home, than I highly recommend this book. For the cook book aficionados this is a gem, and it is one that will be used, and not just read and added to the collection.
30 von 30 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The best cook book I've had recipe after recipe hands down 28. April 2012
Von Bruce - Veröffentlicht auf Amazon.com
Format:Kindle Edition|Verifizierter Kauf
The rest of the reviews and the description of the book tell you how the book is laid out. I'm going to tell you this book is the best cook book I've owned. The recipes are so full of flavor you have to force your self to stop eating them. All the other cook books I have even the ones by chefs leave you to wonder why they wrote them down or they left out the ingredients that really makes it pop. I will buy more books by this author cause he doesn't hid a thing and when you plate it up you'll agree it couldn't get better. Hope this helps you decide. Amazon has the best price I could find on this book too.
27 von 27 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Ingredient Lists For the Serious Asian Chef 7. April 2012
Von Net Admin / Home Chef - Veröffentlicht auf Amazon.com
Format:Spiralbindung|Verifizierter Kauf
This is a beautiful little book full of nice color photography. It's spiral bound to open flat and each recipe is on its own page with a photo of the finished dish on the facing page. There are about 65 recipes which come from all over Asia and are written by a number of different chefs. The publisher is based in Singapore which hosts a mix of Asian cultures and the result in this cookbook is specialties from China, India, Thailand, Vietnam, and Malaysia.

There are lots of tasty things to try here, but be prepared. If you want to cook your way through all of the 65 recipes in this book, the mixture of different national cuisines leads to a pretty long and very diverse list of sauces, spices, and fresh herbs in the ingredients. If you are a serious Asian cook you probably already have fish sauce, dark and light soy sauce, chili sauce, Hoisin sauce, rice wine, and sesame oil along with Chinese five spice and Indian garam masala. You may not already have tamarind pulp, lemon grass, curry leaves, palm sugar, Chinese black bean paste and yellow bean paste, or dried Thai shrimp paste in your pantry. I did find them all in my local Asian mega-mart, but I had to order Sichuan Peppercorns and Kaffir lime leaves over the internet and I just skipped the recipes which called for dried tofu skin. That's a lot of unusual ingredients to track down for only 65 recipes, especially when many figure in only a few dishes.

Of course, authentic ingredients lead to authentic results with the true flavors of the original cuisine, so if that is your goal then go for it!. Start off with something basic like Fragrant Shrimp Fried Rice. Then raise the bar with Vietnamese Beef Stew or Indian Lamb or some Malaysian Wok-fried Egg Noodles with Chili. I don't think you'll be disappointed.

For those who are just looking for some quick, easy, and very tasty ideas which won't require so much advance shopping, there are other good places to find them. I have really enjoyed everything I've tried from Quick & Easy Chinese: 70 Everyday Recipes. Also, Helen Chen's Chinese Home Cooking also offers a wide selection which I think is much closer to what most people think of when when they hear "Wok Cooking Made Easy."
23 von 26 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Easy to Use 28. April 2008
Von C. Kelley - Veröffentlicht auf Amazon.com
Format:Spiralbindung|Verifizierter Kauf
What a wonderful little Wok cookbook! I love it! Pictures are great, recipes are easy and the flavors are delicious~
10 von 10 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Very Nicely done Cookbook 8. Oktober 2012
Von K. Williamson - Veröffentlicht auf Amazon.com
Format:Spiralbindung|Verifizierter Kauf
I had purchased in this same order the "14 Inch Traditional Cast Iron Wokset" from Amazon. 14 Inch Traditional Cast Iron Wokset

The Cookbook looked good, so I ordered it. Little did I know how well it was done. But as they say, the proof is only when you cook out of it.

My first was 'Shrimp Pad Thai' and I can only say, afte eating Pad Thai in so many venues (and leaving it half uneaten) I cooked thier Receipe out of simplicity, it looked simple to cook.

Wow...night and day difference from the Thai places I have eaten. So much lighter, tastier. I can't describe it, but I am having it for lunch tommorrow and highly anticipating that.

The book is Spiral Bound, heavy pages, a boon to us cooks that need the book to lie flat. Full of color photographs and simple receipes. A master list of ingrediants, terms, and ingrediants. So every thing good about Wok Cooking is here. A Must have if you have to have only 1 Wok Cookbook.

Kelly
Miami, FL
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