PublishedRobert Rose, September 2019 |
ISBN9780778806554 |
FormatSoftcover, 352 pages |
Dimensions25.5cm × 17.8cm |
Not a flash in the pan, but the go-to cookbook for getting a quick and easy meal on the table in a flash. Stir-frying in a wok or skillet is a quick and simple way to prepare delicious and healthy home-cooked meals for the whole family even on the busiest of days, and woks and skillets are considered to be everyday kitchen essentials.
The Wok and Skillet Cookbook is the perfect companion to these beloved specialty pans, and features 300 tasty recipes for noodles, stir-frys and more, inspired by culinary cultures around the world. Some of the internationally-inspired delicious recipe options include Peppery Basil Chicken, Gingery Beef with Spinach, Greek-Style Shrimp with Tomatoes and Lemon and Baja-Style Fish Fillets with Cabbage and Lime. The many vegetarian dishes featured in The Wok and Skillet Cookbook also provide healthy, satisfying and delightful meals. The book includes a two comprehensive glossaries: an ingredient one featuring everything from bean paste to Szechwan peppercorns, and an equipment glossary which includes extensive information about woks and how to season them. Beginners will love the ease of using a very basic kitchen tool and seasoned cooks will find new favourites in this collection of inspired recipes. So grab your wok or skillet and start stir-frying! AUTHOR: Nancie McDermott is an expert on the food and culture of Thailand and the author of several other cookbooks. She contributes recipes and features on food and travel to Food and Wine and Bon Appetit magazine and lives in Chapel Hill, North Carolina.
