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The Well-seasoned Wok

Martin Yan

出版	MJF Books, 1993
主題	Cooking / Regional & Ethnic / ChineseCooking / Methods / Wok
ISBN	15673125279781567312522
URL	http://books.google.com.hk/books?id=0S8RAgAACAAJ&hl=&source=gbs_api

註釋

"Beautiful, healthy, and tasty dishes are described in detail, with precise instructions. Yan also describes and distinguishes the basic methods of cookery--stiry-frying, braising, steaming, blanching, roasting, red-cooking, and deep frying--the basic utensils essential to a wok cookery, and vital information on the oft-exotic ingredients, with tiops on how to buy, prepare, and store them."--Jacket