The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
by Grace Young and Alan Richardson
This book is the perfect guide to the types of wok, its history and wide variety of uses. Young gives us the insight into the wok in Chinese lore and life, its seasoning and its history of developing recipes. You can actually know about the construction of wok and the process involved in it.
Further we come across the groceries and menus popular in Chinese cuisine. The wok was introduced to America in 1970 and till date people use it and have incorporated it in their daily cooking. But still many do not know the actual way of its use. This book is user friendly for those who want to use the woks for preparing meals in right way.
Key features
Deals with the most popular kitchen object
Profound knowledge on wok, its history and uses
Correct seasoning methods
Technical aspects of wok cooking
Detail about, ingredients, vegetables and recipes
