Wok Every Day

The concept is simple: one wok, many meals, all of them perfectly done. Arguably the only pan you really need, the wok is the kitchen chameleon capable of turning out not just stir-fries, but everything from pub-style fish and chips to, yes, chocolate cake. The wok can do it all, and do it well - whether it's sizzling up crunchy polenta fries, steaming succulent Swordfish Margarita with Papaya Salsa, braising delicious Curried Beef with Basmati Pilaf, or smoking Chicken with Fig Confit. And imagine popping a warm homemade jelly doughnut into your mouth! With plenty of traditional stir-fry recipes, advice on choosing the right wok and accessories, and tips on proper wok upkeep, Wok Every Day makes it easy to wok like a gourmet. Barbara Grunes has authored over 40 cookbooks, including several with Virginia Van Vynckt. A resident of northern Illinois, she has written about food and dining for the Chicago Sun-Times. Virginia Van Vynckt has written extensively for the Chicago Sun-Times weekly food section and is an experienced editor and web designer. Her fascination with woks developed during her travels in Southeast Asia. She lives in northern Illinois.