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2 of 2 found the following review helpful:
She had the right idea Jun 20, 2008
By Lynn Hoffman, author:The Short Course in Beer Ms. Wu is a writer who saw the tremendous potential of wok cooking as a way to preserve flavors and give the home cook a tremendous range of flavors to play with. She may have also forseen the appeal of fresh flavors and vibrant sauces. At the low prices at which this book is now available, it's a bargain. There are clear discussions of the main techniques and some simple suggestions to get started. The writing is more than a bit clunky however and it's not often clear if techniques like braising and poaching are accurately described. Remember that poaching involves water cooking at around 185 degrees F, no boiling involved.
This makes a good introductory book and a nice gift.
Lynn Hoffman, author of the novel bang BANG
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