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Wok Cooking Made Easy: Delicious Meals in Minutes [Wok Cookbook, Over 60 Recipes] (Learn To Cook Series) Spiral-bound – June 15, 2007

by Nongkran Daks (Author)
4.2 out of 5 stars 241
See all formats and editions
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Prepare delicious wok dishes from China, Thailand, India and all across Asia with this easy-to-follow wok cookbook.

Mention "wok cooking," and one immediately visualizes a huge wok flying above a mighty flame. One also thinks Asian "comfort food"—with accompanying images of wholesome and thoughtfully prepared meals, eaten together with family members in the comfort of the home.

Wok stir-frying is one of the best and quickest cooking methods out there. Because of the intense heat required, the food is cooked rapidly, and its taste and nutritional value are preserved. Plus, it's single-dish cooking at it's finest!

In Wok Cooking Made Easy, you'll find nutritious and easy-to-prepare Asian wok recipes compiled for a Western audience.

Favorite wok recipes include:
  • Spinach with Garlic stir-fry
  • Hot and Spicy Sichuan Tofu
  • Sliced Fish with Mushrooms and Ginger
  • Classic Sichuan Chicken with Dried Chilies
  • Thai Fried Rice
  • Five Spice Chicken.

All of the recipes in this cookbook are light, healthy and tasty, nor do they require specialized skills to prepare. May this cookbook bring endless cooking pleasure as you venture into the world of Asian cuisine.
Previous page
  1. Part of series
    Learn To Cook
  2. Print length
    128 pages
  3. Language
    English
  4. Publisher
    Periplus Editions
  5. Publication date
    June 15, 2007
  6. Dimensions
    6.25 x 0.6 x 8.25 inches
  7. ISBN-10
    079460496X
  8. ISBN-13
    978-0794604967
  9. See all details
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Editorial Reviews

From the Back Cover

About the Author

Nongkran Daks is the chef-owner of Thai Basil, a restaurant in Chantilly, Virgina. She teaches cooking classes and is the author of several cookbooks, including Thai Soups and Salads, Thai Noodles and Snacks and Homestyle Vietnamese Cooking.

Product details

  • Publisher ‏ : ‎ Periplus Editions; Learn to Cook edition (June 15, 2007)
  • Language ‏ : ‎ English
  • Spiral-bound ‏ : ‎ 128 pages
  • ISBN-10 ‏ : ‎ 079460496X
  • ISBN-13 ‏ : ‎ 978-0794604967
  • Item Weight ‏ : ‎ 15 ounces
  • Dimensions ‏ : ‎ 6.25 x 0.6 x 8.25 inches
  • Customer Reviews:
    4.2 out of 5 stars 241

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  1. Nongkran Daks

    Nongkran Daks

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  2. Nongkran Daks

    Nongkran Daks

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    A native of southern Thailand, Nongkran Daks' introduction to cooking began at age seven. She would get up at 4:00 am daily to pound curry paste. Later, as a college student in Bangkok, Nongkran worked at a restaurant with the unlikely name "Dairy Queen", while earning a degree in agricultural economics. Subsequently, as the spouse of a diplomat she used her husband and children as willing guinea pigs for dishes acquired during family travels.

    Before launching the Thai Basil, Nongkran taught cooking and catered in Honolulu, the Washington, DC area, China, Laos, Taiwan and Thailand. She also ran a snack bar in Bangkok featuring Asian and Western dishes and a mean cheesecake.

    At her Thai Basil restaurant, Nongkran seeks maximum authenticity. She also offers cooking classes, catering and often lectures and conducts demonstrations on Thai cuisine.

    Nongkran's cuisine has received favorable coverage in the New York Times, USA Today, the Washington Post, Washingtonian magazine, the Zagat and AOL and Gayot guide. Her restaurant also earned the government of Thailand's "Thai Select" certification.

    In 2009 Nongkran beat Celebrity Chef Bobby Flay in a Pad Thai competition on his Food Network program Throwdown! In 2010, she filmed a cooking segment with Samantha Brown, part of a show about Thailand which aired on the Travel Channel.

    Multi-cultural and multi-lingual, Nongkran is a member of the culinary society, Les Dames d'Escoffier. Her first cookbook, "The Secrets of Thai Cooking," was self-published. Subsequently, Nongkran and Alexandria Greeley co-authored two Thai and a Vietnamese cookbooks. Their newest cookbook is "Nong's Thai Kitchen".

    Learn more about Nongkran and the Thai Basil at www.thaibasilchantilly.com

    See more on the author's page
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Customer reviews

4.2 out of 5 stars
4.2 out of 5
241 global ratings

Top reviews from the United States

Digital Artist
5.0 out of 5 stars Wok cooking made easy.
Reviewed in the United States on January 9, 2011
Verified Purchase
What a delightful little cook book. It is a convenient size ( 6 x 8 inches,) and spiral bound for easy placement on your kitchen counter. Each recipe is on one page, no flipping, and a well done accompanying photograph of the meal on the opposite side. No long stories, just the facts and nothing but the facts. The recipes are clearly written with step by step instructions and ancillary notes when needed.

The recipes range form simple to fairly complex, and there is ample variety. Every meal I have cooked form this book has been delicious and ready in minutes just as the subtitle states.

Don't be fooled by the words "made easy" into thinking that this book will teach you how to buy and use a wok. The assumption is that you have acquired those skills elsewhere. For me, "made easy" means it is easy to use this book because of the way it is designed, and the way the recipes are presented.

If you enjoy Asian food, and you want to cook it at home, than I highly recommend this book. For the cook book aficionados this is a gem, and it is one that will be used, and not just read and added to the collection.
64 people found this helpful
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Grandma25
5.0 out of 5 stars Delighted With This Purchase
Reviewed in the United States on July 12, 2017
Verified Purchase
I am delighted with this Wok cookbook. As a novice to Asian cooking, I found the illustrations that accompanied the narrative for Important Asian Ingredients most helpful. The spiral binding is a style that I wish all of my cookbooks had; pages lay flat without the use of a heavy weight. The full-page photos of every recipe is most welcome as many cookbooks skimp on photos. I will be purchasing additional cookbooks published by Periplus Editions. Thank you for featuring this item, Amazon.
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Adrien
4.0 out of 5 stars Great addition to the library of cookbooks
Reviewed in the United States on February 17, 2012
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The best thing about this book is the recipes. There are a lot of good ones that are fairly simple to make. Do not expect this book to teach you how to cook or use a wok, however. This book is more about combining the right ingredients to create those amazing flavors and aromas you tend to associate with Asian cooking. And at that it does an excellent job. The flavors virtually explode in your mouth. The second best thing about this book is the primer on ingredients at the beginning. There are things in there you can only get at an Asian market, so it definitately helps to know what you're looking for. Food flavors come together better when you have the right ingredients and this book will help you figure out what those are. I would have preferred there be a list of substitutions, especially for some of the harder to find items, but that would have deviated from the streamlined format of the book... Which leads to the third best thing about this book. For those of us who have become ADD due to information overload in the digital age, this book is organized so as to present all the information you need without flipping pages or squinting at microscopic text. To put it another way, a digital version of this book would translate easily to an iPad app without having to change format. This isn't the only Asian cookbook you'll want in your library, but it's a good one to have.
12 people found this helpful
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Net Admin / Home Chef
3.0 out of 5 stars Ingredient Lists For the Serious Asian Chef
Reviewed in the United States on April 7, 2012
Verified Purchase
This is a beautiful little book full of nice color photography. It's spiral bound to open flat and each recipe is on its own page with a photo of the finished dish on the facing page. There are about 65 recipes which come from all over Asia and are written by a number of different chefs. The publisher is based in Singapore which hosts a mix of Asian cultures and the result in this cookbook is specialties from China, India, Thailand, Vietnam, and Malaysia.

There are lots of tasty things to try here, but be prepared. If you want to cook your way through all of the 65 recipes in this book, the mixture of different national cuisines leads to a pretty long and very diverse list of sauces, spices, and fresh herbs in the ingredients. If you are a serious Asian cook you probably already have fish sauce, dark and light soy sauce, chili sauce, Hoisin sauce, rice wine, and sesame oil along with Chinese five spice and Indian garam masala. You may not already have tamarind pulp, lemon grass, curry leaves, palm sugar, Chinese black bean paste and yellow bean paste, or dried Thai shrimp paste in your pantry. I did find them all in my local Asian mega-mart, but I had to order Sichuan Peppercorns and Kaffir lime leaves over the internet and I just skipped the recipes which called for dried tofu skin. That's a lot of unusual ingredients to track down for only 65 recipes, especially when many figure in only a few dishes.

Of course, authentic ingredients lead to authentic results with the true flavors of the original cuisine, so if that is your goal then go for it!. Start off with something basic like Fragrant Shrimp Fried Rice. Then raise the bar with Vietnamese Beef Stew or Indian Lamb or some Malaysian Wok-fried Egg Noodles with Chili. I don't think you'll be disappointed.

For those who are just looking for some quick, easy, and very tasty ideas which won't require so much advance shopping, there are other good places to find them. I have really enjoyed everything I've tried from  Quick & Easy Chinese: 70 Everyday Recipes . Also,  Helen Chen's Chinese Home Cooking  also offers a wide selection which I think is much closer to what most people think of when when they hear "Wok Cooking Made Easy."
59 people found this helpful
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heather nichols
5.0 out of 5 stars got for a friend
Reviewed in the United States on February 3, 2014
Verified Purchase
so i got this along with a ok set for a friends wedding. i have never had any thoughts on wok cooking myself but it was on her registry so i purchased it for her. well looking at the recipes and omg the pics of the food that ca be created with a wok and the cookbook i may be ordering this and the wok again for myself. i like too that it is spiral bound so it stays open easily while cooking. that is a definate plus
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Lindsay Decker
5.0 out of 5 stars This cookbook is full of great recipes for the wok-user
Reviewed in the United States on December 27, 2015
Verified Purchase
This cookbook is full of great recipes for the wok-user. If you have a wok or are interested in getting a wok, this cookbook is a great addition. It has recipes that are pretty easy to make and some that are more advanced so no matter your level, this book has a variety of recipes for you!
One person found this helpful
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Lillie H.
5.0 out of 5 stars Pages discolored and damaged!
Reviewed in the United States on December 20, 2018
Verified Purchase
The book is excellent, however, it appears to be previously used. Various pages where the recipes are written have dirty matter on them. I am not comfortable giving this book with discolored pages!!
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Top reviews from other countries

4 gauge Ron
5.0 out of 5 stars Great wok book
Reviewed in Canada on February 18, 2020
Verified Purchase
Picture and recipe, ingredients and instructions, prep and cook times: simple. Unlike others, this book is spiral bound, so it stays open.
2 people found this helpful
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SR
5.0 out of 5 stars Easy to follow recipes
Reviewed in the United Kingdom on July 3, 2019
Verified Purchase
Nice book, great size.
Bought it as a birthday present for a friend and she liked it.
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b turner
3.0 out of 5 stars Does what it says on the tin
Reviewed in the United Kingdom on May 11, 2022
Verified Purchase
Does what it says on the tin
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Vlad d'Paly
5.0 out of 5 stars Great recipes. There are a lot recipes with touch of Thai and Vietnamese cuisines. Really delicious.
Reviewed in Canada on May 12, 2016
Verified Purchase
Great recipes. There are a lot recipes with touch of Thai and Vietnamese cuisines. Really delicious.
One person found this helpful
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calen
1.0 out of 5 stars Wok Cooking
Reviewed in Canada on January 25, 2013
Verified Purchase
The text in this cook book is in a format that is very very very small and you would need
a magnifying glass to read the recipes.....a great disappointment
2 people found this helpful
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