| |
|
|
|
How to Cook dishes from Wok Cooking traditions
Advertisement
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.
Click here now!
or
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".
Your Comments
Please share your comments on this page:
These web sites may also be of interest:
Related pages on this web site:
| Wok Cookery Recipes Downloads & Web Sites |
Disclosure: Products details and descriptions provided by vendor and/or based on publicly available information. Our company may receive a payment if you purchase products after following a link from this website.
Note: Some vendors listed below may offer multiple payment options. ClickBank guarantee only applies to purchases made via ClickBank. When purchasing, please review the conditions of sale on the bottom of the ClickBank secure order form for detailed and most recent information.
|
Available to purchase from ClickBank:
Click here for access
| 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! |
|
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By J. Kenji López-Alt
W. W. Norton & Company
Released: March 8th, 2022
Hardcover (672 pages)
 | List Price: $50.00*
Lowest New Price: $29.26*
In Stock.*
*(As of 19:08 Pacific 1 Jun 2023 More Info)
Click Here | Description:
The Wok: Recipes and Techniques- Manufacturer: W. W. Norton & Company
- ISBN: 0393541215
- EAN: 9780393541212
- PartNumber: 61957638
Details:- Hardcover
- Edition: First Edition
- Number of Pages: 672
- Author: J. Kenji López-Alt
- Publication Date: March 8th, 2022
- Release Date: March 8th, 2022
Physical Description:- Size: 10.9 Inches by 8.9 Inches by 1.5 Inches
- Weight: 4.6958461806 Pounds
Click here for more information |
|
| |
