The Wok Bible: The Complete Book of New Wok Cooking - Tapa blanda

Explore the versatility of the wok in this collection of fabulous dishes with a Far Eastern flavour. From crisp, golden pakoras and succulent, steamed dim sum to quick, fresh stir-fries, gently simmered curries and sweet, sticky desserts there is a dish for every kind of meal and occasion. This work includes over 180 recipes from China and South-East Asia, including such classics as Chinese Braised Pork, Seafood Tempura, and Nasi Goreng. It features expert advice on using a wok with guidance to preparing ingredients and cooking techniques, and featuring all the different ways of using a wok, such as steaming, stir-frying, braising and deep-frying. This work contains over 750 colour photographs, step-by-step instructions, informative cook's tips, and a nutritional breakdown for every recipe. Inspired by the versatility of the wok, and the delicious flavours of China, India and South-east Asia, this irresistible new book brings together a mouthwatering collection of fabulous dishes that are speedy and straightforward to make. An expert introduction gives a history of the wok, the different kinds to choose from and special equipment you may need, and practical advice and step-by-step guidance on preparing the ingredients and using the wok. There are then recipes for every occasion with more than 180 inspiring dishes to choose from - from succulent steamed dim sum and crisp golden mouthfuls of deep-fried prawns to quick and fresh stir-fries, slowly simmered curries, and hot, spicy parcels - sweet as well as savoury.

Sunil Vijayakar was born in Bombay where, while styling food for advertising and film, he set up a successful catering company. Sunil writes for several magazines and has authored a number of cookbooks. Judy Bastyra has written more than 20 books on cooking and social issues. She has a particular interest in Thailand and has travelled to the country many times. Becky Johnson worked as a chef in London and Ireland before embarking on a two-year journey of culinary discovery around the globe. She now works as a food writer.