Wok Cooking Made Easy: Delicious Meals in Minutes (Learn to Cook Series)

>>> BlackFriday Wok Cooking Made Easy: Delicious Meals in Minutes (Learn to Cook Series)

What a wonderful little Wok cookbook! I love it! Pictures are great recipes are easy and the flavors are delicious~

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All-Clad Stainless 14-Inch Open Stir Fry

>>> BlackFriday All-Clad Stainless 14-Inch Open Stir Fry

Product Features

• Magnetic Stainless Exterior


• 18/10 Stainless Interior


• Stainless Steel Handles and Rivets


• Dishwasher Safe


• Measures 24 by 14 by 3 inches; lifetime warranty against defects

I did not find a problem with the balance as previously mentioned by another reviewer. The only thing a potential buyer needs to be aware of is that if they are planning on tossing their food they had better be strong because this unit is heavy! Other than that it proves to be very useful for large portions. It heats quickly heats evenly holds the heat and leaves plenty of room to stir. Yes it does heat evenly and allows the heat to drift up the sides. The purpose of a stirfry pan is to allow heat to move the sides of the pan to allow food touching the sides of the pan to cook as well. Now keep in mind there isnt a perfect stirfry pan out on the market if you are cooking on a traditional gas top flat top or coil range. True frying ala Asian style is done on an open flame!

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The Splendid Table's How to Eat Supper: Recipes Stories and Opinions from Public Radio's Award-Winning Food Show

>>> BlackFriday The Splendid Table's How to Eat Supper: Recipes Stories and Opinions from Public Radio's Award-Winning Food Show

I love to cook but was in a rut with my weeknight standard recipes and heard Lynne talk about this new book on NPR. I immediately bought it just for the Hoisin Noodles 4 Flavors recipe which I made this weekend for a very appreciative audience of husband and dad - it was easy and delicious of course but most happily it was something different. I can't wait to try many of the ideas I've found there - now I need a bottle of fish sauce to add the umami to lots of recipes - and am excited about weeknight cooking again. I'd recommend this to anyone who isn't afraid of red pepper flakes roasting a vegetable or the occasional pat of butter or dollop of cream. It's full of tips clear explanations realistic cooking times for recipes and a great "Here's a basic equipment list" plus great little stories and quotes. I love this book! I'm ultra-confident that new recipes will put the "Wow" back into our weeknight AND weekend cooking! Thank you Lynne and Sally!

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