The simple wok is one of the world's oldest and most popular cooking implements. Inspired by its versatility, and the delicious tastes of South-east Asia, this irresistible book brings together a mouthwatering collection of dishes. An expert introduction provides information on types of wok, its history and other special equipment, as well as practical advice on preparing ingredients and using a wok. There are 180 recipes from a range of culinary traditions from the sweet coconut curries of Southern India to the fiery Thai stir-fries. Every dish is photographed step by step, making it easy to achieve success every time.
Sunil Vijayakar was born in Bombay. In 1993 he moved to London and he now works as a food stylist, writes for magazines and is the author of many cookbooks. Becky Johnson is a food writer, having previously worked as a chef and travelled extensivelyaround South-east Asia. Jenni Fleetwood is a highly experienced food writer and editor. She has compiled and written many cookbooks on creating fast yet good, nutritious food.