Wok for Less
Budget-Friendly Asian Meals in 30 Minutes or Less
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- CHF 13.00
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- CHF 13.00
Beschreibung des Verlags
'Flavour-packed, easy recipes that won't break the bank' - Tom Kerridge
The wok is an incredibly quick, heat-efficient cooking method - and a lot less expensive (and bulky) than an air fryer. Chinese and Asian cuisines have also always featured recipes that use cheaper ingredients. In Wok for Less, Sunday Times bestselling author Ching-He Huang focuses on these traditional, clever ways to reduce costs - all without scrimping on taste.
From creative ways to make fish, seafood and meat go further, to inventive veg-packed dishes that will satisfy the most committed carnivore, and ideas for using storecupboard ingredients to make multiple meals, the recipes will not only bring you joy but will save you both time and money.
Praise for Asian Green
'There's a lot more than wok-based cooking in this beautifully photographed book.'
The Times
'The Greens Goddess' Daily Mail
The Times Best Food Books of the Year 2021
Evening Standard Best Vegetarian Cookbooks 2022
PUBLISHERS WEEKLY
These 109 recipes from food writer and TV chef Ching (Asian Green) offer quick, economical takes on a wide range of Asian dishes in a breezy style that assumes a basic familiarity with wok cooking. Ching seeks to simplify recipes with a "pared down Asian pantry," minimal equipment, and the frequent use of leftovers. For those without a wok, "a pan will do," though there are no adaptations offered. Many recipes come well under the goal of "30 minutes or less" by making use of already cooked rice (Three Cup Tofu) or noodles (Hoisin cauliflower noodles). Serving sizes are small: many recipes serve only one or two, and even in the chapter on "Entertaining, Sharing & Leftovers," the math is disappointing: chili beef brisket, "a total crowd pleaser," only serves two or four and is not really designed, despite Ching's claims, to yield the leftovers for the chili beef brisket bao. The "Easy Freezy" chapter is less about meals one can pull out from the freezer than extensive dishes to be made in advance and frozen for later, among them Beef Ball Udon Noodle Soup. Still, the wide range of dishes and cuisines is impressive and the photographs appeal. Those familiar with Asian cooking and looking for simple, fast variations will find this useful.
