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Hot Wok - Carpenter, Hugh, and Sandison, Teri
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This sophisticated approach to stir-fry cooking by a master teacher and chef is filled with bold recipes, seasoned with basil, chiles, mint, cilantro, garlic, ginger, and a host of other exciting (yet readily available) ingredients. Full-color photos throughout.

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Hot Wok 1995, Ten Speed Press, Berkeley, CA

ISBN-13: 9780898156782

Trade paperback