Unlock the Secrets of Chinese Cuisine with The Essential Wok Cookbook

Renee: I bought this for a friend with his new wok. He is a by-the-book cook and this is a great cookbook for him. The ingredients are easily obtainable at your local grocery store. The end result is delish. Perfect beginner book.

United States on Nov 15, 2023

Amazon Customer: excellent

Canada on Oct 09, 2023

MILDRED APONTE: The recipe are easy to follow and taste amazing.

United States on Aug 16, 2023

Marcia Kennedy: Love this cookbook. Has really great and easy to make recipes and the spiral binder makes opening and keeping on recipe page so simple. I am about a 1/3 of the way thru cookbook and so far only have made 3 dishes that didn't turn out very well.

United States on Jul 19, 2023

Giselle Lara: Las recetas están buen. Son fáciles y clásicas para nosotros los principiantes en la cocina. Por lo mismo debería tener más fotos de las recetas para inspirar o por lo menos saber si te quedó bien la receta

United States on Apr 14, 2023

Dave Meaden: The book is full of great recipes, but if you're looking for images of each recipe forget it...you have no reference to what the meal looks like...why???? Weird! Paper quality is also very low quality, not your typical glossy paper. I would look for other books :)

Canada on Nov 22, 2021

Kaiya Massey-Nesbitt: Looking for an easy to understand starter cook book that's also fairly cheap? This is great, however most the recipes (like 90% of them) lack even simple pictures to inspire and motivate you to create them. For people looking to get into asian-style cooking, recipes with simple photos are usually a good idea, so you can see what the recipe is before you create it.

Canada on Apr 20, 2021

Margie: Granted, I am not a very experienced wok user but I wonder if there might be an error in the recipe for “Better Beef with Broccoli.” It calls for 3 tablespoons cornstarch to 2 tablespoons water to coat 1 lb of cut up beef. It was pretty thick and stuck to the bottom of my wok. It was difficult to stir fry the broccoli and onion with that cornstarch coating burning to the bottom of my wok. I have seen recipes where the broccoli is steamed a bit in the wok first and removed, before the meat is cooked, which in this case might have worked better for me. The second time I tried the recipe, I used just 3 TEASPOONS of cornstarch instead of tablespoons, to the 2 tablespoons of water and it was much easier to manage and tasted better. It could be my technique that needs work. I have noticed other recipes in the book calling for either 3 teaspoons or 3 tablespoons of cornstarch for what appears to be the same amount of liquid. I suspect the tablespoons is meant to be teaspoons but as I said, it could be me and my technique, or lack thereof. Still learning to “wok.”
Made the “Super Easy Vegetable Lo Mein” today, with spaghetti, and it was very good. I am loving this cookbook....

United States on Apr 14, 2021

Anna: I bought this book for my other half so he could also spend some time in the kitchen ;-) The recepies are pretty straightforward for me but he likes to see the photos to know what to expect. This book doesn't have them which might be slightly disappointing.

United Kingdom on Jan 07, 2020

Leslie Hager: I can’t say enough good things about this book! I wanted to introduce myself to cooking with a wok. I bought this book, read the first two chapters, bought the type of wok recommended, bought the basic ingredients to have on hand and got started. I have made four recipes so far and they have been absolutely wonderful. I did he smoked salmon today and it was simply incredible. Easy and clear recipes and instructions. I have tried using a bamboo steamer, stir fry (after properly seasoning my wok) and now smoking ... all first time experiences and all delicious results. Thank you! I have about 20 more recipes marked to try and can’t wait!

Italy on Jan 25, 2019