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Featured Cookbook
Book Description What tastes better made in a wok? Better to ask what doesn't, says Rosa Ross, expert on Asian cuisine and one of the nation's most respected cooking teachers. From steamed and braised dishes to aromatic soups and even desserts, New Wok Cooking demonstrates that this multipurpose pan is ideal for creating easy and healthful meals full of vibrant flavors. Drawing on the tempting tastes of the Chinese, Malaysian, Vietnamese, Japanese, and Thai pantries New Wok Cooking : Easy, Healthy, One-Pot Meals Authors: ROSA ROSS Date: May 2000 ISBN: 060960418X Publisher: Clarkson Potter Hardcover |
Deservedly popular on restaurant menus everywhere for its combination of rich meaty flavor and a mellow citrus edge, orange beef, when authentically cooked, should be deep-fried first to give the meat its characteristic chewy texture. Here is a recipe for the real thing. Yield: 4 servings
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