Wok Fast FROM THE PUBLISHER
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!
About the Author: Hugh Carpenter, one of America's most popular cooking instructors and writers, teaches at cooking schools throughout North America and at his own school in California's Napa Valley. Teri Sandison is one of the country's best known food photographers. This husband-and-wife team lives in the Napa Valley community of Oakville, California.
FROM THE CRITICS
Library Journal
The latest book from this prolific husband-and-wife team is a follow-up to their Fast Appetizers. Carpenter's food has always reflected Asian influences, and wok cooking is one of his favorite techniques. 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. For larger collections. Copyright 2002 Cahners Business Information.
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