Do you want to learn how to cook traditional Chinese and Wok recipes at home?In this 2 books in 1 by Maki Blanc you will discover towards a world of authentic Wok and Chinese recipes that can be easily cooked in your kitchen.
In the first book, Wok Cookbook, you will learn 70 recipes for traditional asian food cooked in many ways using a wok.
Asian food, including dishes from Thailand, China, Malaysia, Korean, Japan and more has one thing in common: the wok.
From New Delhi to Bangkok, in every restaurant and home kitchen you can find at least one rounded pot for preparing a wide range of dishes.
Invented - allegedly - in China around 100 AD, originally used for drying grains, became quick a fundamental tool in every kitchen for two main reasons:
The deep bottom allows to collect all the ingredients, juices and flavors for having tasty recipes and perfectly cooked dishes
It can be used for boiling, braising, deep and stir frying, smoking, roasting, steaming and more
Can you use a wok for other dishes outside the asian cuisine? Yes you can! If you can boil Chinese noodles, you can definitely boil Italian pasta or prepare a stew from French or Nordic cuisine.
In Wok Cookbook by Maki Blanc you will learn:
How to use wok cooking at home70 recipes for asian food prepared using wok70 easy recipes with ingredients that can be found at the local supermarket
If you want to add a flexible item in your kitchen and prepare Asian Dishes to impresses family and friends, this cookbook is for you!
In the second book, Chinese Cookbook, you will discover a world of authentic Chinese recipes that can be easily cooked in your kitchen.
Chopsticks and wok are the natural companions of one of the most tasty cuisine in the world. Chinese food is far from the greasy dishes you can find in low graded restaurants. Chinese food is rich, crunchy, spicy and balanced, with hundreds of different dishes from noodles to proteins.
China is one of the biggest countries in the world and its cuisine differs a lot from north to south in terms of seasoning and cooking techniques, for reasons linked with the territory that goes from subarctic region to the tropical seas and partly due to historically different influences.
The basis of Chinese cuisine are posed on rice and wheat, staple food necessary to feed a population of over 1.3 billion people. Soybean products, vegetables and spices, such as Sichuan peppercorn, cloves and cinnamon, along side poultry and red meat complete the picture of a complex, tasty and entertaining cuisine, that can be easily replicated at home with ingredients found in the local supermarkets.
In Chinese Cookbook by Maki Blanc you will learn:
How to cook authentic Chinese food at home70 easy recipes for traditional Chinese foodEasy to follow recipes for the most famous and exciting Chinese recipes
If you like strong flavors and you are ready to discover that Chinese cuisine is far deeper than a couple of dumplings, this cookbook is for you!
Scroll up, click on buy it now and get your copy today!
