Oriental Cooking the Fast Wok Way Cookbook
Oriental Cooking the Fast Wok Way includes 150 Asian recipes from Chinese to Indian and Vietnamese. Flash-cooking in a wok is the perfect way to cook dishes from Shrimp with Bamboo Shoots to Chicken Stir-Fried with Walnuts and Ginger Beef. Wok fans will love this resourceful cookbook.
Format: Hardcover and dust jacket, 177 pages
Copyright: 1971. Book Club Edition
Publisher: Hawthorn Books, Inc.
Author: Jacqueline Heriteau
Description: All the dishes you've enjoyed in restaurants and homes where good Chinese food is served are here, along with favorites from India, Japan, Malaysia, Siam, and Vietnam. All have been tested in the author's American home and made with readily available materials. There is nothing magical about this cooking but its flavor and the speed and ease with which anyone can turn out a delicious meal.
Flash-cooking is the secret of this textured, delicately flavored food of the Far East, and in this personal collection of 150 recipes the author tells how it is done. A sharp knife, a cutting board, and a timer are the basic equipment necessary to turn ordinary supermarket items into delectable low-calorie Oriental food. The few exotic ingredients not sold at a corner shop -- dried Chinese mushrooms, egg- roll wrappers, fresh ginger -- are easily obtained from mail-order houses, and a list of these is included. Most of these materials are dried and can be stored without refrigeration.
A wok -- the inexpensive, bowl-shaped, all-purpose cooking utensil of the East -- makes flash-cooking easier, but you can cook the wok way in an electric fry pan or a skillet. In a pleasant, chatty style the author reveals the secrets of the Oriental kitchen: how to handle a wok, how to turn leftovers into fabulous tidbits, bow to stretch a shrimp, lobster tail, or chicken breast the Oriental way, how to retain the nutritional value of food. Complete dinner menus and instructions for serving meals Eastern style are included. There is a section on wok cooking for the patio, and another section that tells how to adapt Oriental cooking to dieting needs.
From China there are recipes for the great regional specialties: Shrimp with Bamboo Shoots, Szechwan; Green Beans, Fukien; Cantonese Egg Rolls; and Cantonese Lobster. There are also the well-known favorites: Barbecued Spareribs, Chow Mein, Lo Mein, Chop Suey, and a host of delicious sweet-and-sour dishes. Included are exotic Chicken Stir-Fried with Walnuts; Duck with Pineapple and Mushrooms; Chicken with Tiger Lilies; Ginger Beef; Chinese Mushrooms, Snow Peas, and Bamboo Shoots; and of course, Almond and Fortune Cookies.
The Indian group includes Shrimp Balls, Pakoras, Mulligatawny Soup, Shrimp Pulao, and a delicious Lamb Korma. From Japan there are recipes for Sashimi, Tempura, Sukiyaki, Vinegared Rice, and a delicate Vegetable Soup; from Java, Chicken and Fruit Curry; from Malaysia, Chicken with Fruit and Almonds; from Siam (Thailand), Spice Sauce with Fish Chunks; from Vietnam, Pastry Rolls, Fu Yung, Pot-Fried Rice, Eggs with Cabbage, and many more.
Condition: Good condition. Very minor jacket wear at corners.
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