Description: Explore the amazing versatility of the wok in this special collection of fabuous 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 sweet coconut curries of Southern India to fiery Thai stir-fries. Every dish is photographed step by step, making it easy to achieve success every time.
Brief description: Becky Johnson has worked as a chef in London and Ireland and now works as a food writer. She has toured throughout South-East Asia and is a specialist in Thai cuisine.