Hot Wok (Hot Books)

Book Description
Fifty bold, sophisticated stir-fry recipes from a master teacher and chef, with stunning photographs throughout.


About the Author
The husband-and-wife team of Hugh Carpenter and Teri Sandison have spent the last twenty years introducing American home cooks to Asian cooking. They are the authors of Pacific Flavors, which won awards for Best Asian Cookbook (International Association of Culinary Professionals) and Best Food Photography (Who's Who of Cooking in American) in 1988; Chopstix, which received the IACP nomination for Best Food Photography of 1990; and most recently, the Fusion Food Cookbook.


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This sophisticated approach to stir-fry cooking by a master teacher and chef is filled with bold recipes, seasoned with basil, chiles, mint, cilantro, garlic, ginger, and a host of other exciting (yet readily available) ingredients. Full-color photos throughout.


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