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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
Rockridge Press
Released: May 8th, 2015
Paperback (150 pages)
 | List Price: $17.99*
Lowest New Price: $12.99*
In Stock.*
*(As of 19:55 Pacific 22 Sep 2021 More Info)
Click Here | Description:
The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites- Manufacturer: Rockridge Press
- Brand: Rockridge Press
- ISBN: 162315605X
- EAN: 9781623156053
- PartNumber: colour illustrations
Details:- Paperback
- Format: Illustrated
- Edition: Illustrated
- Number of Pages: 150
- Author: Naomi Imatome-Yun
- Publication Date: May 8th, 2015
- Release Date: May 8th, 2015
Physical Description:- Size: 9.25 Inches by 7.5 Inches by 0.41 Inches
- Weight: 0.84 Pounds
Features:- Essential Wok Cookbook A Simple Chinese Cookbook for Stir Fry Dim Sum and Other Restaurant Favorites
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By J. Kenji López-Alt
W. W. Norton & Company
Released: March 8th, 2022
Hardcover (656 pages)
 | List Price: $50.00*
Lowest New Price: $42.75*
This title will be released on March 8, 2022. Pre-order now.*
*(As of 19:55 Pacific 22 Sep 2021 More Info)
Click Here | Description:
The Wok: Recipes and Techniques- Manufacturer: W. W. Norton & Company
- ISBN: 0393541215
- EAN: 9780393541212
Details:- Hardcover
- Number of Pages: 656
- Author: J. Kenji López-Alt
- Publication Date: March 8th, 2022
- Release Date: March 8th, 2022
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By BookSumo Press
Independently Published
Released: October 30th, 2018
Paperback (104 pages)
 | Lowest New Price: $8.99*
In Stock.*
*(As of 19:55 Pacific 22 Sep 2021 More Info)
Click Here | Description:
Wok Recipes: An Easy Wok Cookbook for Stir Fries- Manufacturer: Independently published
- Brand: Independently Published
- ISBN: 1729471366
- EAN: 9781729471364
Details:- Paperback
- Number of Pages: 104
- Author: BookSumo Press
- Publication Date: October 30th, 2018
- Release Date: October 30th, 2018
Physical Description:- Size: 9.25 Inches by 7.5 Inches by 0.24 Inches
- Weight: 0.437 Pounds
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