Asian food, including dishes from Thailand, China, Malaysia, Korean, Japan and more has one thing in common: the wok.

From New Delhi to Bangkok, in every restaurant and home kitchen you can find at least one rounded pot for preparing a wide range of dishes.

Invented - allegedly - in China around 100 AD, originally used for drying grains, became quick a fundamental tool in every kitchen for two main reasons:

1. The deep bottom allows to collect all the ingredients, juices and flavors for having tasty recipes and perfectly cooked dishes
2. It can be used for boiling, braising, deep and stir frying, smoking, roasting, steaming and more

Can you use a wok for other dishes outside the asian cuisine? Yes you can! If you can boil Chinese noodles, you can definitely boil Italian pasta or prepare a stew from French or Nordic cuisine.

In Wok Cookbook by Maki Blanc you will learn:

• How to use wok cooking at home
• 70 recipes for asian food prepared using wok
• 70 easy recipes with ingredients that can be found at the local supermarket

If you want to add a flexible item in your kitchen and prepare Asian Dishes to impresses family and friends, this cookbook is for you!