Synopses & Reviews
The wildly popular culinary team of Hugh Carpenter and Teri Sandison prepare robustly flavored meals from the versatile wok, served in a flash the perfect fare for weeknight cooking. With their emphasis on short ingredient lists and plenty of make-ahead tips, the recipes in Wok Fast are tailored to accomodate tight schedules, without sacrificing flavor. Dinners include Blackened Shrimp with Tangerine Garlic Essence, Crunchy Celery Chicken with Peanut Glaze, Baby Bok Choy in Spicy Garlic Sauce, and Cantonese Wild Mushroom Pasta. A delicious collection of marinades and sauces can be paired with any of the recipes, creating endless flavor variations. So grab your wok and set your table dinner will be served in minutes!
"Wok Fast offers quick and easy recipes arranged in short chapters by main ingredient, from vegetables to lobster and crab to noodles. There is a brief but informative introduction, with good step-by-step photographs and a 'pantry' of sauces and marinades." Library Journal
About the Author
Hugh Carpenter, one of Americas most popular cooking instructors and writers, teaches at cooking schools throughout North America and at his own school in Californias Napa Valley.
Teri Sandison is one of the countrys best known food photographers.
This husband-and-wife team lives in the Napa Valley community of Oakville, California.