Wok Fast or German Cooking

Wok Fast

Author: Hugh Carpenter

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!

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.

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.

Books about economics: The Changing Face of Health Care Social Work or Empire on the Hudson

German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen

Author: Marianna Olszewska Heberl

Savory German cuisine is made lighter and easier for today's busy cook. Much more than sausage and sauerkraut, German Cooking combines traditional recipes with lighter dishes that reflect contemporary German lifestyle. More than 200 easy-to-follow recipes are featured--with easy-to-find ingredients. Color photos.

Publishers Weekly

The fall of the Berlin Wall. The joining of East and West. "All of this has stirred ethnic fervor in the hearts of anyone with even a slight German background and has instilled those same individuals with the deesire to learn more about their cultural heritage." Leaving aside the possible chill wrought by the thought of Germans stirring their ethnic fervor, this is basically just a cookbook. It offers all the echt German dishes: Hasenpfeffer, Black Forest Cherry Cake, Heaven & Earth (made with potatoes and apples), two types of Sauerbraten, three kinds of potato salad, five herring recipes as well as some dishes more closely associated with the old Austro-Hungarian empire, like goulashes and Wiener schnitzel. At its best, the German cooking here is very gemtlich, like Sweet Dumplings with cherry sauce, Eggs in Spinach or the Stuffed Pork Roast with pitted prunes, brandy, bacon and spices. Less good are dishes like Mushroom & Ham Delights or Ham & Noodle Casserole, which are likely to raise visions of Luther League potlucks. Although Heberle (Polish Cooking) does describe the different areas of Germany in her introduction, she does little to contextualize the recipes themselves. (Sept.)