The Book of Stir-Fry Dishes

Rating:
Summary: A great introduction to stir-fry and wok cooking.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Stir-Fry Dishes, starts with a brief introduction into the basics of cooking in a wok and a glossary of stir-fry ingredients, and then presents recipe suggestions for all major types of stir-fries, from fish and shellfish to pasta, noodles, rice and even desserts. Special chapters are dedicated to poultry, (red) meat and vegetable stir-fries. Classics such as chow mein, teriyaki and sweet and sour dishes appear next to unique recipes such as coconut pork with lime, five-spice salmon, jasmine-scented shrimp, lobster in mustard cream, Malay curried clams, maple-glazed apples, pork with melon and mango, and toffee pears and mangos.

From Arabian chicken in pita to zucchini with prosciutto, this collection of recipes, while not all-encompassing, is a great introduction to the wide variety of stir-fry cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Thai, Japanese and Chinese Cooking, and on Curries and Indian Foods.

Rating:
Summary: A great introduction to stir-fry and wok cooking.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Stir-Fry Dishes, starts with a brief introduction into the basics of cooking in a wok and a glossary of stir-fry ingredients, and then presents recipe suggestions for all major types of stir-fries, from fish and shellfish to pasta, noodles, rice and even desserts. Special chapters are dedicated to poultry, (red) meat and vegetable stir-fries. Classics such as chow mein, teriyaki and sweet and sour dishes appear next to unique recipes such as coconut pork with lime, five-spice salmon, jasmine-scented shrimp, lobster in mustard cream, Malay curried clams, maple-glazed apples, pork with melon and mango, and toffee pears and mangos.

From Arabian chicken in pita to zucchini with prosciutto, this collection of recipes, while not all-encompassing, is a great introduction to the wide variety of stir-fry cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Thai, Japanese and Chinese Cooking, and on Curries and Indian Foods.

Rating:
Summary: Stir-Fry Magic!
Review: This book is absolutely wonderful! The recipes are as delicious and exciting as they sound, and I have wowed family and friends with my wonderful creations based on the recipes in this book! Only a few, minor criticisms: some of the dishes are a bit bland (they could use a splash of wine or a few more spices); also, I have cooked in a wok before, so they recipes were not challenging to me, but to a beginner wok-cooker, there might have been just a few more tips and suggestions as to how one cooks in a wok. But otherwise, I just received another book from this series (Book of Fondues) and can not wait to start some more cooking!