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How to Cook dishes from Wok Cooking traditions
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Real & Healthy Chinese Cooking
Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research. All the secret copy cat recipes in ONE cookbook.
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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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| Contains all the recipes that everyone needs for healthy and balanced eating. This unique 530-page cookbook contains:- 500+ low carb and low fat Chinese recipes in 15 categories
- 170+ colorful Chinese food photos
- A master chef's 40 years of cooking experience
- Master chef Nicholas Zhou's 4 years of research on healthy eating
- All the secret recipes in your favorite Chinese restaurants
- Hundreds of killer cooking tips and techniques used by professional Chinese chefs
- Insider secrets how 12,800 people worldwide improve their health by cooking healthy food
- Recipes and tips for healthy and balanced eating on a daily basis
- Quick and easy meal plans in 15 to 45 minutes
- Amazing party recipes in 40 minutes for over 10 people
...and this is just the tip of the iceberg!
The 530-page cookbook can be downloaded in 3 minutes! |
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By Naomi Imatome-Yun
Imatome Yun Naomi
Released: May 8th, 2015
Paperback (150 pages)
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Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites- Manufacturer: Rockridge Press
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- Publication Date: May 8th, 2015
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Features:- Essential Wok Cookbook A Simple Chinese Cookbook for Stir Fry Dim Sum and Other Restaurant Favorites
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Simon & Schuster
Released: May 4th, 2010
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Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories- Manufacturer: Taunton Press
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Independently published
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CreateSpace Independent Publishing Platform
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Everything
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The Everything Stir-Fry Cookbook- Manufacturer: Everything
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