To stir-fry properly you need plenty of intense heat. The problem for most American cooks is that the Chinese wok and American stove-top are a lousy match that generates moderate heat at best. How To Stir-Fry investigates the best methods for stir-frying at home without special stoves, woks or other equipment. With the proper tricks and techniques, food can be seared at high temperature to produce highly flavored, quick-cooked meals. Master recipes plus plenty of variations are included for meat, poultry, fish, shellfish ...
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To stir-fry properly you need plenty of intense heat. The problem for most American cooks is that the Chinese wok and American stove-top are a lousy match that generates moderate heat at best. How To Stir-Fry investigates the best methods for stir-frying at home without special stoves, woks or other equipment. With the proper tricks and techniques, food can be seared at high temperature to produce highly flavored, quick-cooked meals. Master recipes plus plenty of variations are included for meat, poultry, fish, shellfish and vegetables. How to Stir-Fry is one of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing.
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Seller's Description:
Fine. No Jacket. Book 12 mo., hardcover, fine in olive green spine, beige boards. clean unmarked, giftable. 95 pp. including index. a quick method of cooking that captures all the flavor of fresh ingredients. This provides succinct instruction in this classic technique.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
