Book
The well-seasoned wok / Martin Yan ; photography by Keith Ovregaard.
"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."--From dust jacket.
Record details
- ISBN: 9781567312527
- ISBN: 1567312527
- Physical Description: 190 pages : illustrations (some color) ; 24 cm
- Publisher: New York : MJF Books, [1993]
- Copyright: ©1993.
Content descriptions
| General Note: | "This edition published by arrangement with Harlow & Ratner."--Title page verso. Case bound. Includes indexes and metric conversion table. "From the national Public Television series Yan Can Cook." |
| Formatted Contents Note: | Introduction -- The Asian kitchen -- Appetizers and soups -- Salads and vegetables -- Fish and shellfish -- Poultry and meats -- Noodles and rice -- Desserts. |
| Target Audience Note: | Young Adult |
Search for related items by subject
| Subject: | Wok cooking. Cooking, Chinese. Cooking, Asian. |
Available copies
- 1 of 1 copy available at Missouri Evergreen. (Show)
- 1 of 1 copy available at Reynolds County Library District.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Reynolds County Library - Ellington Library | 641.5 YAN (Text) | 3247100197204 | Adult Nonfiction | Available | - |
