Hot Wok (Hot Books)
by Hugh Carpenter, Teri Sandison
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Book Summary Information
Author: Hugh Carpenter, Teri SandisonEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1995-04-01
ISBN: 0898156785
Number of pages: 112
Publisher: Ten Speed Press
Book Reviews of Hot Wok (Hot Books)
Book Review: Wok Basics Made Simple and Delicious
Summary: 5 Stars
There really is a proper way to make stir-fry so that it comes out nicely seasoned with bright and crisp vegetables and interesting layers of flavor and texture. This book shows you how - and best of all, it's not at all hard to do. Before Hot Wok, my stir-fry attempts were unappetizing soggy, soy-sauce laden messes. I've got a great Calphalon Unison Nonstick 13 Inch Flatbottom Wok with Lid that I used successfully for any dish other than the ones intended. I passed by the shelves of oyster sauce and fish sauces and chili powders in the grocery store because I'd never learned how to use them. Then I received this book as a gift, and it gave me not just some great recipes, but also the vocabulary and techniques to improvise my own dishes.
I made my first Hot Wok dishes for the boss's boss; I hear it's not a good idea to try new dishes on company, but I couldn't help myself. I did the Thai Duck with Cilantro, Chiles, and Garlic from page 45 and the Thai Chicken Stir-Fry with Baby Lettuce Greens from page 35. To be honest, I did go to the store with a longer shopping list than normal (hoisin and fish sauces and rice sticks weren't in my pantry yet) and took a good hour for all the prep. Delicious, yes, and all the more for me because I was so impressed for having cooked it.
Now I'm able to follow the Hot Creations rules for improvising your own wok dishes to use up leftover bits of vegetables and meat and make fried rice or chow mein-type dishes that seem far, far removed from leftover status. I'm completely happy with this cookbook and do recommend it, especially for Asian cooking beginners.
Summary of Hot Wok (Hot Books)
Fifty bold, sophisticated stir-fry recipes from a master teacher and chef, with stunning photographs throughout.Wok Cookery Books
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