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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Wok Cookery

       
     

    How to Cook dishes from Wok Cooking traditions


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    Read the Review
    A wok is a round-bottomed cooking vessel. One of the main advantages of using a wok is its versatility. The prinicipal use for a wok tends to be stir-frying, but woks can also be used deep-frying, braising, making soup, steaming, and stewing.

    Woks originate from China, and often used in preparing Chinese cuisine, however they are also used in many other Asian cuisines:
    • In Indian cuisine, woks are known as "karahi" or "kadai", tend to be made from heavy cast iron with a flatter bottom, and often have round loop-shaped handles.

    • In Indonesian cuisine, a wok is known as "penggorengan".

    • In Japanese cuisine, a wok is known as "chukanabe", which actually means "Chinese pot".

    • In Malaysian cuisine, a wok is known as "kuali" (small wok) or "kawa" (big wok).

    • In Philippine cuisine, a wok is known as "kawali" or "wadjang".


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    Bangkok: Recipes and Stories from the Heart of Thailand

    By Leela Punyaratabandhu

    TEN SPEED
    Released: 2017-05-09
    Hardcover (368 pages)

    Bangkok: Recipes and Stories from the Heart of Thailand
    List Price: $35.00*
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    • TEN SPEED
    Product Description:

    From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world.

    Every year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day—until now.

     In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city—from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare. Beautiful food and location photography will make this a must-have keepsake for any reader who has fallen under Bangkok’s spell.

    Every Grain of Rice: Simple Chinese Home Cooking

    By Fuchsia Dunlop

    W W Norton Company
    Hardcover (352 pages)

    Every Grain of Rice: Simple Chinese Home Cooking
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    • W W Norton Company
    Product Description:

    2014 James Beard Award Winner in the International Category

    “A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”―David Chang, Momofuku

    Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

    Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. 150 color photographss

    Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand

    By Andy Ricker

    imusti
    Released: 2013-10-29
    Hardcover (304 pages)

    Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
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    • Ten Speed Press
    Product Description:

    A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.

    After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country’s famed food stateside. In 2005 he opened Pok Pok, so named for the sound a wooden pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker has since gone on to open six more wildly popular Pok Pok restaurants, and today he is considered one of the leading American voices on Thai cooking.
     
    In this much-anticipated debut cookbook, Ricker shares seventy of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings.

    But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends.

    Filled with thoughtful, colorful essays about Ricker’s travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites

    By Naomi Imatome-Yun

    Rockridge Press
    Paperback (150 pages)

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
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    Product Description:
    All the Recipes You Need to Enjoy Comforting Chinese Food at Home

    Ordering Chinese takeout is easy--but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

    The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:
    • Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton 
    • Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies 
    • Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10) 
    • Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat 
    If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

    Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!

    Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

    By Grace Young

    Taunton Press
    Released: 2010-05-04
    Hardcover (336 pages)

    Stir-Frying to the Sky s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
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    Product Description:
    Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious.

    The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals.

    In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

    Land of Plenty: A Treasury of Authentic Sichuan Cooking

    By Fuchsia Dunlop

    W W Norton Company
    Hardcover (395 pages)

    Land of Plenty: A Treasury of Authentic Sichuan Cooking
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    • W W Norton Company
    Product Description:

    "It is a very long time since I saw a book which is so patently an absolute 'must.'"―Alan Davidson, author of The Oxford Companion to Food

    The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes.

    Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school, the Sichuan Institute of Higher Cuisine. Now she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes.

    Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe

    The Healthy Wok Chinese Cookbook: Fresh Recipes to Sizzle, Steam, and Stir-Fry Restaurant Favorites at Home

    By Charmaine Ferrara

    Rockridge Press
    Released: 2017-05-23
    Paperback (192 pages)

    The Healthy Wok Chinese Cookbook: Fresh Recipes to Sizzle, Steam, and Stir-Fry Restaurant Favorites at Home
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    Product Description:

    Enjoy Simple, Healthy Versions of Your Favorite Chinese Dishes with The Healthy Wok Chinese Cookbook

    Chinese food is a favorite among many American families. But its harmonious fusion of sweet spice and tangy heat doesn’t have to go hand-in-hand with overly sugary sauces, extra salt, greasy meats, or undesired MSG.

    When Charmaine Ferrara moved from Malaysia to America more than 15 years ago, she was struck by the difference between the American adaptation of Chinese food and the traditional Chinese fare she’d grown up on. Charmaine began experimenting with her wok, recalling how her mother and grandmother made dishes, to recreate the meals she was missing. Since then, she’s devoted herself to showing others how simple it is to create delicious Chinese recipes the way they were intended―fresh, flavorful, and light―and in her first Chinese cookbook, Charmaine does exactly that.

    In The Healthy Wok Chinese Cookbook Charmaine has combined the flavors of her heritage with her passion and know-how. The Healthy Wok Chinese Cookbook makes it easy to enjoy healthy takes on classic Chinese food at home. From steaming to stir-fry, this Chinese cookbook will help you harness the simple power of your versatile wok to make more than 85 healthy, tasty dishes.

    With The Healthy Wok Chinese Cookbook you will:

    • Quickly learn to make meals that swap out heavily battered ingredients and saturated fats for flavorful meats, fresh vegetables, and heart healthy oils
    • Enjoy the easy organization of chapters that follow the structure of a Chinese restaurant menu
    • Discover tips for buying and maintaining your wok so you can use it for years to come
    • Master a variety of techniques for cooking and stir-frying your favorite dishes

    If you’re looking for a Chinese cookbook that offers healthy recipes with restaurant-quality taste, look no further than The Healthy Wok Chinese Cookbook.

    The Breath of a Wok

    By Grace Young

    Brand: Simon n Schuster
    Released: 2004-09-02
    Hardcover (256 pages)

    The Breath of a Wok
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    • Used Book in Good Condition
    Product Description:
    When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen.

    Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life.

    With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories.

    Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.


     
     


     
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