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300 Best Stir-Fry Recipes
300 Best Stir-Fry Recipes 300 Best Stir-Fry Recipes 300 Best Stir-Fry Recipes 300 Best Stir-Fry Recipes 300 Best Stir-Fry Recipes 300 Best Stir-Fry Recipes 300 Best Stir-Fry Recipes 300 Best Stir-Fry Recipes 300 Best Stir-Fry Recipes 300 Best Stir-Fry Recipes

* Book Type:


Publisher: Robert Rose

Author Statement: Nancie McDermott
Audience: Trade
Specs: 300 recipes, 32 pages of color photographs, glossary, index
Pages: 352
Trim Size: 7" x 10" x 1"
Language code 1: eng
Publication Date: 20070413
Copyright Year: 2007
Price: Select Below

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300 Best Stir-Fry Recipes

Stir-fries remain popular because they create nutritious, good tasting meals that introduce the cook to international cuisine -- the 300 recipes in this book do all that, and it includes information on techniques, equipment, pantry stocking and more.

With these stir-fry recipes there are endless options for making delicious meals.

Stir-frying is a simple way to prepare delicious, healthful home-cooked meals for the whole family even on the busiest of days. In addition to the satisfying recipes, there is also a comprehensive ingredient glossary that features everything from bean paste to Szechwan peppercorns. And since a wok is often used in the cooking process, there's an extensive equipment glossary which includes information about woks and how to season them.

Here's just a small sampling of the author's inspired recipes:

Chicken

  • Soy-Spiked Chicken with Shitakes, Peppery Basil Chicken

Beef

  • Gingery Beef with Spinach, Asparagus and Beef Toss

Pork

  • Garlicky Pork in Lemongrass Paste, Pork with Fragrant Black Beans

Shrimp

  • Greek-Style Shrimp with Tomatoes and Lemon, Cajun-Spiced Shrimp

Ham, Sausage, Lamb and Roasted Meats

  • Chinese Sausage with Cucumber, Down-Home Sausage with Apple

Fish and Seafood

  • Baja-Style Fish Fillets with Cabbage and Lime

Meatless Mains

  • Honey-Mustard Tempeh with Broccoli, Moo Shu Vegetables

Fried Rice, Noodles, Rice, Grains and Other Sides

  • Garlic-Scented Stir-Fried Rice with Clams and Parsley, Yakisoba.

The many vegetarian dishes also provide healthy, satisfying and delightful meals.

Bio:

Nancie McDermott is an expert on the food and culture of Thailand and the author of several other cookbooks. She contributes recipes and features on food and travel to Food and Wine and Bon Appetit magazine and lives in Chapel Hill, North Carolina.

Preface:

Introduction

This book is a recipe box, designed to introduce you to an ancient way of cooking, one that translates beautifully into the language and demands of the 21st-century kitchen. Simple in concept, essentially healthy and intrinsically quick, stir-frying makes sense for Western cooks, whether they are experts or novice cooks. With stir-frying in your kitchen repertoire, you have almost endless options for making delicious, healthful home-cooked meals, even on a busy day.

Wonderful as it is, stir-fry cooking is presented here not to replace the cooking methods you use now, but rather to offer you another technique to use in cooking wonderful, satisfying and delightful food in your kitchen. If you don't cook, it's an excellent place to get started. If you do cook, stir-fry cooking fits right in to what you already do, while expanding your options to create wonderful food.

I consider stir-fry cooking to be an essential part of my repertoire as a cook and I use it often to bring freshly cooked, beautiful and delicious food to our dinner table. I still stew, sauté, fry, steam and grill. I still make curries and soup and slow-cooker feasts, and I love having breakfast for dinner, meaning pancakes with maple syrup and sausage, or eggs and bacon and grits on a dark, wintry night. But stir-fry cooking is a cornerstone of my kitchen routine -- a simple, endlessly varied kitchen technique that helps me cook weeknight dinners for my family and celebration meals for our extended family and friends.

The main course dishes in this book presume that you will enjoy them Asian-style, as a flavorful and substantial accompaniment to rice. Quantities of meat and vegetables in a given dish in most cases serve four people who are eating them along with a generous portion of rice or noodles or couscous or another satisfying accompaniment.

Unlike a European-style stew or a bowl of chili con came, which can be a meal in a bowl along with an optional serving of bread, stir-fried dishes exist in tandem with rice or another grain or noodle. They are seasoned to this end, with generous amounts of salt, herbs, and other intense ingredients, so that the flavors of the stir-fry balance and brighten the "comfort food" portion of the meal, which traditionally consists of unseasoned rice.

One reason for this is that rice is what Asia has been eating for thousands of years, even before the wok appeared on the culinary scene as a tool for cooking. In Thailand, the very word for stir-fries and other substantial dishes, such as curries, steamed fish and soups, is "with-rice." It is a phrase, used as a noun, to encompass all that will be provided as a meal. It acknowledges that the traditional role of such dishes is to season, accompany and make more delightful the rice, which on any given evening was all that was available along with chiles, fish from the stream and greens from the garden.

I hope you enjoy learning how to stir-fry or that you find a few new recipes to add to your repertoire if you already know how. I hope that your cooking brings you pride and pleasure. I hope that it makes your table a place where you can set aside your cares and enjoy being here, now, eating good food, whether you are alone, with family, or with friends.

Nancie McDermott

TOC:

Acknowledgments
Introduction
History of Stir-Fry Cooking
Stir-Frying and the Modern Kitchen
Prep Work for Stir-Fry Cooking
Equipment Glossary
Ingredient Glossary

Chicken

  • 31 recipes

Beef

  • 30 recipes

Pork

  • 32 recipes

Shrimp

  • 27 recipes

Ham, Sausage, Lamb and Roasted Meats

  • 21 recipes

Fish and Seafood

  • 24 recipes

Meatless Mains

  • 25 recipes

Vegetable Sides

  • 25 recipes

Fried Rice

  • 26 recipes

Noodles

  • 27 recipes

Rice, Grains and Other Sides

  • 22 recipes

Extra

  • 13 recipes

Bibliography
Sources
Index

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