The wok is one of the world's oldest and most versatile cooking implements - a perfect pan for all kinds of methods, whether stir-frying, steaming, braising or deepfrying. This essential volume provides a history of the wok, how to use and look after it, and offers guidance and advice on the implements and cooking techniques used in the recipes. There are vegetarian dishes such as Tofu and Green Bean Red Curry, quick supper dishes such as Thai Crispy Noodles with Beef, and substantial family meals such as Cashew Chicken with Rice.With 400 delicious recipes and over 1600 photographs, the book is a wonderful introduction to cooking with a wok.