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Easy Asian Wok Recipes: 2 Books In 1: Over 150 Dishes For Spicy Food From Thailand Japan Korea and India
Paperback
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Publisher: Independently Published
Published: Jan 28 2021
Pages: 212
Weight: 0.64
Height: 0.45 Width: 6.00 Depth: 9.00
Language: English
In the first book, Easy Wok Recipes, you will learn history of wok and how to use it in the kitchen for quick and simple recipes.
Wok. Three letters for one of the most interesting toll you could have in your kitchen. It fries. It cooks. It braises. It boils. It's perfect for Asian recipes, but it's also extremely flexible for cooking vegetables, stewed meats and slow cooked dishes.
With a rounded bottom and two handles, it comes in various shapes and while the original one is dated 100 B.C., the contemporary version is made of carbon steel and it's handy on the modern stoves.
The big advantages of the wok are the rounded shape, perfect for mixing ingredients and the deep bottom, ideal for deep drying, stir frying, boiling or stewing. Mostly used in the Asian countries, it has slightly differences from Indonesia to India, China, Vietnam and Japan, but it's the one object that can be surely found in every kitchen, both homemade and professional, from Delhi to Bangkok.
In Easy Wok Recipes by Adele Tyler you will learn:
- How to use wok at home
- Over 77 easy recipes for amazing Asian food dishes
- Thai, Japanese, Indian, Korean and more recipes to impress family and friends
If you love spicy asian flavors, this cookbook is for you!
In the second book, Wok Cookbook, you will find Asian recipes easy to be done at home!
Stir frying. Steaming. Boiling and braising. Stewing. If all these cooking technique evoke in your mind the tasty flavors of the Asian food, you are absolutely right.
What do these cooking style have in common? One word: wok.
The wok is a round bottomed cooking pot originally invented in China but largely spread nowadays in many Asian Countries such Thailand, India, Vietnam and Korea.
It can be found everywhere in the world, although some western countries adaptions have flattened the bottom in order to make it viabile on induction stove.
What makes the wok special is the shape, rounded on the bottom in order to solve two main functions: sear the food with stronger heat due to being closed to the fire and collect flavors and juices of the dishes at the bottom, making it easier to cook using the two handles system to agitate the ingredients and have a more balanced and rounded cooking process.
In Wok Cookbook by Adele Tyler you will learn:
- 77 recipes for wok home cooking
- 77 recipes from Thailand, China and Indian
- 77 recipes for traditional asian food
If you love asian flavors and you want to learn how to use wok pan at home, this cookbook is for you!
Scroll up, click on buy it now and get your copy today!Also in
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