New wok cooking: easy, healthy, one-pot meals

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New York : C. Potter, 2000.
1st ed.
Physical Desc:
216 pages ; 24 cm.
Summit-Silver Non Fiction
641.5951 ROS
What tastes better made in a wok? Better to ask what doesn't, says Rosa Ross, expert on Asian cuisine and one of the nation's most respected cooking teachers. From steamed and braised dishes to aromatic soups and even desserts, New Wok Cooking demonstrates that this multipurpose pan is ideal for creating easy and healthful meals full of vibrant flavors. Drawing on the tempting tastes of the Chinese, Malaysian, Vietnamese, Japanese, and Thai pantries, Rosa has assembled nearly 150  recipes that highlight the range of the humble wok. New Wok Cooking shows how an inexpensive carbon steel wok with a domed lid can replace an entire battery of specialized cookware for preparing: succulent braised stews and curries that are tender and evenly cooked; nutritious steamed delicacies that are naturally low in fat;        quick, moist, and tantalizing poached dishes; savory stir-fried dishes made from just a few tasty ingredients; crowd-pleasing deep-fried favorites that are crisp and greaseless; rich-tasting smoked specialties that can be prepared right on the stovetop. Whether it's individual filled dumplings or a whole red-poached duck, the wok is perfectly suited to a large range of techniques and ingredients. Its rounded contours allow for an even distribution of heat and flavor, so food is cooked efficiently and meals are ready in less time. And because just one pan is required to prepare most of Rosa's dishes, cleanup is a breeze. Best of all, most of Rosa's dishes are far lower in fat than traditional Asian fare, so it's possible to create healthful food without skimping on full flavor. With sophisticated dishes and no-fuss preparation, New Wok Cooking demonstrates time and again that this too-often neglected piece of equipment deserves a place of prominence in every kitchen.
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Summit-Silver Non Fiction
641.5951 ROS
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Includes bibliographical references (page 209) and index.

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APA Citation (style guide)

Ross, R. (2000). New wok cooking: easy, healthy, one-pot meals. New York: C. Potter.

Chicago / Turabian - Author Date Citation (style guide)

Ross, Rosa. 2000. New Wok Cooking: Easy, Healthy, One-pot Meals. New York: C. Potter.

Chicago / Turabian - Humanities Citation (style guide)

Ross, Rosa, New Wok Cooking: Easy, Healthy, One-pot Meals. New York: C. Potter, 2000.

MLA Citation (style guide)

Ross, Rosa. New Wok Cooking: Easy, Healthy, One-pot Meals. New York: C. Potter, 2000. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Last File Modification TimeOct 10, 2018 01:30:16 AM
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