Filled with easy recipes and beautiful photographs, A Wok for All Seasons is an inspiring cookbook which offers a solid core of clear directions to success in this most ancient of cooking arts. Illustrated.

Contains 120 recipes for soups, appetizers, main dishes, salads, and desserts, with explanations of basic Asian ingredients and cooking techniques.

Traditional Native recipes featuring products from the land, sea and sky, symbols of an enduring cuisine that illustrate respect for the nurturing land, and acknowledgment of the spiritual power food can have in our lives. This publication meets the EPUB Accessibility requirements and it also meets the Web Content Accessibility Guidelines (WCAG-AA). It is screen-reader friendly and is accessible to persons with disabilities. A book with many images, which is defined with accessible structural markup. This book contains various accessibility features such as alternative text for images, table of contents, page-list, landmark, reading order and semantic structure.

“Veteran food writers Grunes and Van Vynckt present a unique approach to wok cookery, with entrees, side dishes, savory sauces and even desserts.” —Publishers Weekly The concept is simple: one wok, many meals, all of them perfectly done. Arguably the only pan you really need, the wok is the kitchen chameleon capable of turning out not just stir-fries, but everything from pub-style fish and chips to, yes, chocolate cake. The wok can do it all, and do it well—whether it’s sizzling up crunchy polenta fries, steaming succulent Swordfish Margarita with Papaya Salsa, braising delicious Curried Beef with Basmati Pilaf, or smoking Chicken with Fig Confit. And imagine popping a warm homemade jelly doughnut into your mouth! With plenty of traditional stir-fry recipes, advice on choosing the right wok and accessories, and tips on proper wok upkeep, Wok Every Day makes it easy to wok like a gourmet. Recipes include: Chiles Rellenos con Queso Cincinnati-Style Turkey Chili Cajun Ratatouille over Greens Mojo-Marinated Scallops Egg Foo Yong Scramble Mu Shu Vegetables Ravioli Tossed with Pancetta and Walnuts Beignets

Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.

202 recipes for 30 wild game including fish, venison and fowl for spring, summer, fall and winter.

Ramsay, a rugby player turned U.K. superchef, has done a rare thing: he's created a chef's cookbook of impeccable yet unfussy food that's truly approachable.