Wok Fast (Fast Books)
by Hugh Carpenter, Teri Sandison
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Book Reviews of Wok Fast (Fast Books)
Book Review: Simply the best for fast wok food
Summary: 5 Stars
I've gobbled up Barbara Tropp and Gloria Bley Miller's books, which I find thoroughly pedagogic and comprehensive if you want to become a smarty pants in Chinese cooking, but in the end I always fell back on Ken Hom's "Quick Wok" because it seemed to me more practical for whipping up tasty weeknighters in a wink without much fuss or ceremony. That was before "Wok fast" came my way and became as indispensable in my kitchen as the stove itself. As with Ken Hom, the dishes presented in "Wok fast" are delicious and so fast they won't take up more of your precious private time than you're willing to spend cooking dinner after a tiring day at the office or juggling household and/or kids. This fabulous primer explains all the ins and the outs of Chinese cooking in a clear, easy way, and the over hundred recipes can be prepared hours ahead to fit into any schedule. But what I love the most about this book are the recipes for marinades and sauces galore that can be interchangeably used in any of the recipes, a useful section which is missing or incomplete in other books, and which will definitely soup up the simplest, run-of-the-mill stir-fry combination. If you must have just one book on Chinese cooking, let it be "Wok fast." If you can have two, add Ken Hom's "Quick Wok." The others you can dust once in a while for the sake of reference only.Book Review: Wow! My book shows wearout faster than other cookbooks!
Summary: 5 Stars
This is best WOK cookbook I ever have! This book gives me "100" ways to make a dinner. You just need to set up with different bottles of sauces, vinegar, etc., then you are ready in no time with any meats or veggies. I like the most is to clean up my refridger, especially the veggie drawers. If I see the vegetables are on verge to get spoiled, I take them and cook up with thawed frozen meats. We always are suprised with how the dinner comes out! About WOK pan, yeah, it is true that Carpenter suggests one with long handle. I have a short handles one I received as free thru Chef's Catalog. I almost burned myself with this cuz it's very speedy cooking with this WOK FAST. My husband gave me a Calphalon Anodized Wok with long handle last Christmas. It is very comfy to cook with and no needs to use hot pads. One funny thing is about rice. I have to set up and cook rice in the rice cooker or pressure cooker 5-10minutes before I start cooking the wok dinner OR we will have dinner ready while waiting for rice to be done.
I already ordered Hot Pasta and Hot Chicken. I will see if they are the same with this book.
If you like to spice up your life with dinners, GO for this book!
Book Review: great book!
Summary: 5 Stars
This book was really helpful on getting started with a wok. Great tips for cooking with a wok for any type of meal. The book really encourages you to make your own recipes and offers great tips on the proper order for cooking things. While we don't really use the recipes exactly, we draw from them to create the meals we want. I am really not into making my own sauces, so I buy pre-made sauces that are similar or just use a sauce I know I like. I have made several dishes from the book, and they have all been great! I mainly bought the book for the tips in the front, not the recipes, but overall the recipes have been great for inspiration for fun meals.
The very fact that I used the wok and this cookbook for lunch/dinner for 2 weeks and wasn't bored, tired, or frustrated at all is a sign of a great cookbook. This book is defiantely going to be a staple in the kitchen for years to come.
Book Review: Not impressed
Summary: 2 Stars
My husband bought me a wok for xmas last year. He also bought me an incredible cook book on Thai cooking that is truly wonderful but a bit time consuming. I wanted a cookbook that teaches some basic recipes for simple and tasty stir fry without too many weird ingredients. This seemed like a good choice. Sadly, I haven't liked a single recipe that we've tried. The sauces are often too sweet and most seem to have a similar taste. I thought it might be the sherry that is often called for, but even after trying a sauce without the sherry I was disappointed with the flavor (very bland). There is nothing worse than cutting up tons of good quality meat and vegetables only to have them wasted in a poor tasting sauce! I do appreciate some of the tips in the beginning of the book, but beyond that I have nothing positive to say.Book Review: Best wok cookbook ever!
Summary: 5 Stars
I just received this book today and already made one recipe: spicy tofu with the szechuan sauce. It was great restaurant quality Chinese food! I was so amazed with myself! I have always tried to get that 'correct' flavor and never succeeded....until now. The way the book is layed out is brilliant: great tips on preparing the food, how to 'wok' properly (very high heat people!), and numerous, very tasty pages of different sauces for your wok food. The key is also to get the highest quality ingredients as you can - especially for the sauces - to get that great flavor. I was able to find almost everything I needed at Byerly's.
Get this book. It is money extremely well spent! I am so pleased. Thank you to the authors!