Cooking Class – Wok Cookbook
Cooking Class – Wok Cookbook by Lucy Wing offers a comprehensive guide to mastering wok cooking. Published by Publications International on December 18, 1996, this first edition consists of 94 pages and is presented in English. The book provides step-by-step recipes that cover various cooking methods, including stir-frying, braising, steaming, roasting, and deep frying, all utilizing the versatility of the wok.
Readers will find a structured approach to learning different techniques through clear instructions and practical recipes. This cookbook emphasizes the diverse applications of the wok, making it suitable for both novice and experienced cooks looking to enhance their culinary skills. With its focus on cooking methods, this edition serves as a valuable resource for anyone interested in exploring the art of wok cooking.
Official synopsis Publisher
Master the art of wok cooking with these atep-by-step recipes for stir-frying, braising, steaming, roasting and deep frying in this versatile skillet.
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