by Hugh Carpenter and Teri Sandison
Got a wok? Give it a workout with these lively, nontraditional ideas from a California chef and his photographer wife. Writing with aerobic zeal ("hot woks...mean moving rhythmically...shaking the wok with both hands"), the authors emphasize advance preparation (mixing marinades, chopping veggies, whisking sauces), then revel in "hot wok action," the classic high-heat, low-oil Chinese stir-fry technique. Dishes include a surprising veal scallopine, seared tuna and spicy lamb with eggplant. (Ten Speed Press, $15.95)
Your Reaction
