Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Learning to use a wok


Dianne
 Share

Recommended Posts

I have a friend who would like to learn about wok cooking and has asked me to recommend a good book for the beginner. The books I learned from are old and out of print. What current books should I suggest? What about Breath of the Wok ( is that the right name?)?

Thanks for your help

Dianne Ross

Link to comment
Share on other sites

Thanks Chris. I had read about the book, but had not seen it. I will pass this along to my friend.

Dianne.

Barbara Tropp's

The Modern Art of Chinese Cooking...

she wrote the book...

-m

Nonsense, I have not yet begun to defile myself.

Link to comment
Share on other sites

Yan Kit So's Classic Chinese Cookbook

Far superior, IMHO, in almost every way to Barbara Tropp's book. Includes all the info in Modern Art...but has photographs giving instructions on how to do things, but lacks the painstaking levels of detail in the recipes in Barbara Tropp's book, which are useful for the very novice Chinese cook.

I have had both books for years, and in terms of learning how to use a wok and cleaver and have recipes that are tempting and accomplishable, Yan Kit's book wins every time and is the one I turn to time and again.

I dont own Breath of a Wok, but from discussions around eGullet, the general consensus is that its a very worthy book for wok information, if not indispensable in terms of the recipes it provides.

Have fun!

Raj

Link to comment
Share on other sites

thanks Raj and Akebono. I will pass this on to my friend. I have Barbara Tropp's book and love it. I hope it is still in print. I have never heard of Kan Yit So book, but I will look for it.

Dianne

Link to comment
Share on other sites

 Share

  • Similar Content

    • By ojisan
      Does anyone have any thoughts about Alice Waters' new "40 Years of Chez Panisse"? Not a recipe cookbook - more of a memoir/history/picture book.
    • By Rushina
      What would you like to be included in a cookbook you classify as a "good cookbook"?
      Rushina
    • By Multiwagon
      Other than the three written by Michael Ruhlman, which I have read and loved, what other books are out there that are about cooking, but not cookbooks?
    • By OliverB
      I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high.
      If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care....
      Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it.
      Thanks!
      Oliver
    • By devlin
      Say you were rounded up with a group of folks and either had a skill to offer in exchange for a comfy room and some other niceties or were sent off to a slag heap to toil away in the hot sun every day for 16 hours, what 3 books would you want to take with you to enable you to cook and bake such fabulous foodstuffs that your kidnappers would keep you over some poor schlub who could cook only beans and rice and the occasional dry biscuit?
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...