- Spiralbindung: 128 Seiten
- Verlag: Periplus ed; Auflage: Spi (30. Juni 2007)
- Sprache: Englisch
- ISBN-10: 079460496X
- ISBN-13: 978-0794604967
- Größe und/oder Gewicht: 15,9 x 1,5 x 21 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 744.811 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Wok Cooking Made Easy: Delicious Meals in Minutes (Learn to Cook) (Englisch) Spiralbindung – 30. Juni 2007
|Neu ab||Gebraucht ab|
Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.
Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.
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."
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
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.
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."
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.