Average Reviews:
(More customer reviews)The book itself gave some good basic starting information on how to wok and what are standard ingredients for most asian foods. I enjoyed the ingredients section immensely, I knew what sauces or spices to add to get the right flavor to the food. I have been stir-frying and wokking for several years. But I was never able to get the flavor to match what I tasted in resturants. But with this I knew what sauce would bring out the flavor I wanted. It is a good book to learn some of basics. Instead of guessing what I needed to change to make a healthy stir-fry it told me how to get the results I wanted. A very good book to learn the essentials.
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Flavors of the Orient and Europe that are low in fat and can be prepared in minutes are Americanized in this collection of tasty stir-fry recipes, which includes main dishes featuring meat, poultry, fish, seafood, and vegetables. Includes a Glossary of basic ingredients. 55+ color photos.
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