The Wok Bible

The simple wok is one of the world’s oldest and most popular cooking implements – a perfect pan for stir-frying, steaming, braising and deep-frying. Inspired by its versatility, and the delicious flavours of China, India and South-east Asia, this irresistible new book brings together a mouthwatering collection of fabulous dishes that are speedy and straightforward to make.

An expert introduction gives a history of the wok, the different kinds to choose from and special equipment you may need, and practical advice and step-by-step guidance on preparing the ingredients and using the wok. There are then recipes for every occasion with more than 180 inspiring dishes to choose from – from succulent steamed dim sum and crisp golden mouthfuls of deep-fried prawns to quick and fresh stir-fries, slowly simmered curries, and hot, spicy parcels – sweet as well as savoury.

With recipes collated from a range of culinary traditions here are rich flavours, enticing spices, and tangy taste combinations for everyone to enjoy, whether the sweet coconut curries of Southern India, or the fiery bursts of taste supplied by hot Thai stir-fries. There are vegetarian dishes like Marinated Tofu and Broccoli with Crispy Fried Shallots; quick supper dishes such as Light and Fragrant Tiger Prawns with Cucumber and Dill that take just minutes to cook; substantial family meals like Fragrant Chicken with Garlic and Pickled Lemons; or an exquisitely presented dinner of Crispy Salt and Pepper Squid followed by Sweet and Sour Pork.

Every recipe is tested and photographed step-by-step with a picture of the finished dish so you can see what you are aiming for. There are also nutritional breakdowns to help you plan meals for those with dietary considerations, plus useful cook’s tips and variations throughout.

With over 750 colour photographs to show you exactly what you are aiming for, this stunning book embraces all that is good about easy, relaxed eating and is a must-have for every kitchen and every cook.

About the Authors

Sunil Vijayakar was born in Bombay where, while creating, making and styling food in the world of advertising and film, he set up a successful catering company. In 1993 he moved to London and has been busy working as a food stylist for advertising and publishing companies. Sunil writes for several magazines, including Food and Travel, Real, Tesco Magazine, and Best, and is the author of a number of cookbooks. Sunil’s passions are travelling, eating and cooking.

Becky Johnson worked as a chef in London and Ireland before embarking on a two-year journey of culinary discovery around the globe. Extensive travel in South-east Asia has given her an incomparable knowledge of the Thai cuisine. Becky now works as a food writer contributing to books and magazines.

Jenni Fleetwood is a highly experienced food writer and cookery editor. She loves travelling, and she spends part of every year in Africa. She is passionate about cooking, and has compiled and written many cookery books on creating fast yet good, nutritious food, perfectly tailored to the hectic family schedule or busy lifestyle.