There’s nothing easier than a one-pot meal – and Wok: Dishes from China, Japan, and Southeast Asia contains 30 original recipes for delicious meals good enough to impress guests. Well-traveled food writer Elsa Petersen-Schepelern draws on experience to explain all the styles of woks, and all the different cooking techniques to use with one. Wok offers soups and starters such as Indonesian Corn Fritters; fish and seafood, including Thai Crabcakes; vegetarian dishes; noodle dishes; and succulent meat and poultry dishes, such as Vietnamese Shaking Beef. Photographs by Jeremy Hopley will have your mouth watering faster than you can get to the stove. – Thirty original recipes inspired by the ancient cuisines of China, Japan, and Southeast Asia – Quick cooking with a wok is much healthier than other methods, requiring less oil – Expert recipes by Elsa Petersen-Schepelern will help beginners learn to love their woks
