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Original Essays | June 20, 2014

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    The Quick

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How to Stir-Fry: An Illustrated Step-By-Step Guide to Adapting a Chinese Technique to an American Kitchen

How to Stir-Fry: An Illustrated Step-By-Step Guide to Adapting a Chinese Technique to an American Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

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.

Product Details

ISBN:
9780936184180
Subtitle:
(an illustrated step-by-step guide to adapting a Chinese technique to an American kitchen )
Introduction:
Cook's Illustrated
Author:
Kimball, Christopher P.
Author:
Burgoyne, John
Publisher:
Boston Common Press
Location:
Brookline, Mass. :
Subject:
Cookery
Subject:
Cookery, oriental
Subject:
Wok cookery
Subject:
Skillet cookery
Subject:
Stir frying
Subject:
Regional & Ethnic - Asian
Subject:
Regional & Ethnic - Chinese
Subject:
Methods - Wok
Edition Number:
1st ed.
Series:
Cook's Illustrated How to Cook
Series Volume:
99-01
Publication Date:
c1997
Binding:
Trade Cloth
Language:
English
Illustrations:
Yes
Pages:
95 p.
Dimensions:
7.33x5.33x.44 in. .40 lbs.

Related Subjects

Cooking and Food » Appliances » Wok and Stirfry

How to Stir-Fry: An Illustrated Step-By-Step Guide to Adapting a Chinese Technique to an American Kitchen
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Product details 95 p. pages Boston Common Press - English 9780936184180 Reviews:
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