Wok & Stir Fry

Most cookbooks these days have fabulous photographs, and this one is no exception. What is nice about this book is that its techniques and ingredients pages - very useful to Westerners like me who are fumbling their way through wok cooking for the first time - are smart without being overwhelming, and the recipes span several eastern countries and regions. It is not encyclopedic (if you're serious about understanding Asian cooking, you will find yourself searching the web and looking to other volumes for more detail), but rather navigable, practical. Every recipe we've tried has been delicious, and captures the Asian cooking principle of balance beautifully. This volume is definitely a good place to start exploring Asian cooking, and though I've seen many (many) of these recipes in other books by the same publisher, this book's size and format make it the friendliest to use in the actual kitchen.

This book apparently comes in both hardcover and paperback editions, with the same ISBN. Check listings or ask Seller before ordering.