The Wok Bible: The Complete Book of Stir-Fry Cooking: Over 180 Sensational Classic and Modern Stir-Fry Dishes from East and West for

The simple wok is one of the world's oldest and most popular cooking implements. Inspired by its versatility, and the delicious tastes of South-east Asia, this irresistible book brings together a mouthwatering collection of dishes. An expert introduction provides information on types of wok, its history and other special equipment, as well as practical advice on preparing ingredients and using a wok. There are 180 recipes from a range of culinary traditions from the sweet coconut curries of Southern India to the fiery Thai stir-fries. Enjoy wok classics as Crispy Thai Noodle Salad, Chinese Braised Pork, Seafood Tempura, Stir-fried Beef in Oyster Sauce, and Nasi Goreng. With 750 photographs, step-by-step instructions, cook's tips, and a nutritional breakdown for every recipe, it is easy to achieve success every time. Explore the amazing versatility of the wok in this special collection of fabulous dishes, which contains a dish for every occasion, from crisp spring rolls and succulent steamed dim sum to fresh stir-fries, spicy curries and sticky desserts.

Sunil Vijayakar was born in Bombay. In 1993 he moved to London where he works as a food stylist, writes for magazines and is the author of many cookbooks. Becky Johnson is a food writer, having previously worked as a chef and travelled extensively around South-east Asia. Jenni Fleetwood is a highly experienced food writer and editor. She has compiled and written many cookbooks on creating fast yet good, nutritious food.