Product Description

The wildly popular culinary team of Hugh Carpenter and Teri Sandison prepare robustly flavored meals from the versatile wok, served in a flash—the perfect fare for weeknight cooking. With their emphasis on short ingredient lists and plenty of make-ahead tips, the recipes in WOK FAST are tailored to accomodate tight schedules, without sacrificing flavor. Dinners include Blackened Shrimp with Tangerine Garlic Essence, Crunchy Celery Chicken with Peanut Glaze, Baby Bok Choy in Spicy Garlic Sauce, and Cantonese Wild Mushroom Pasta. A delicious collection of marinades and sauces can be paired with any of the recipes, creating endless flavor variations. So grab your wok and set your table—dinner will be served in minutes!

Product Details

• Amazon Sales Rank: #54075 in Books
• Published on: 2002-04
• Original language: English
• Number of items: 1
• Binding: Paperback
• 111 pages

From Library Journal
The latest book from this prolific husband-and-wife team is a follow-up to their Fast Appetizers. Carpenter's food has always reflected Asian influences, and wok cooking is one of his favorite techniques. Wok Fast offers quick and easy recipes arranged in short chapters by main ingredient, from vegetables to lobster and crab to noodles. There is a brief but informative introduction, with good step-by-step photographs and a "pantry" of sauces and marinades. For larger collections.
Copyright 2002 Cahners Business Information, Inc.

About the Author
Hugh Carpenter, one of America’s most popular cooking instructors and writers, teaches at cooking schools throughout North America and at his own school in California’s Napa Valley. Teri Sandison is one of the country’s best known food photographers. This husband-and-wife team lives in the Napa Valley community of Oakville, California.

Customer Reviews

Wok Fast (Fast Books)
The recipes for the various sauces in this cookbook are really good. This is a great beginner book for people new to wok cooking.

great book!
This book was really helpful on getting started with a wok. Great tips for cooking with a wok for any type of meal. The book really encourages you to make your own recipes and offers great tips on the proper order for cooking things. While we don't really use the recipes exactly, we draw from them to create the meals we want. I am really not into making my own sauces, so I buy pre-made sauces that are similar or just use a sauce I know I like. I have made several dishes from the book, and they have all been great! I mainly bought the book for the tips in the front, not the recipes, but overall the recipes have been great for inspiration for fun meals.

The very fact that I used the wok and this cookbook for lunch/dinner for 2 weeks and wasn't bored, tired, or frustrated at all is a sign of a great cookbook. This book is defiantely going to be a staple in the kitchen for years to come.

Not impressed
My husband bought me a wok for xmas last year. He also bought me an incredible cook book on Thai cooking that is truly wonderful but a bit time consuming. I wanted a cookbook that teaches some basic recipes for simple and tasty stir fry without too many weird ingredients. This seemed like a good choice. Sadly, I haven't liked a single recipe that we've tried. The sauces are often too sweet and most seem to have a similar taste. I thought it might be the sherry that is often called for, but even after trying a sauce without the sherry I was disappointed with the flavor (very bland). There is nothing worse than cutting up tons of good quality meat and vegetables only to have them wasted in a poor tasting sauce! I do appreciate some of the tips in the beginning of the book, but beyond that I have nothing positive to say.