From Publishers Weekly This introduction to wok cooking by the executive editor of Good Housekeeping magazine takes nothing for granted. Written for the novice， it moves with deliberate speed all the way from descriptions of woks (flat and rounded， "stick" and nonstick， electric and non-electric) to such complex feats as cod-stuffed peppers in oyster sauce. The emphasis is truly Oriental， not just Chinese， as Heriteau gives equal time to dishes carrying the flavors of India and Southeast Asia. There are plenty of recipes calling for curry and saffron， as well as Thai noodles and Malay peanut dishes. From this wide culinary field， the author has chosen an excellent， representative array of recipes， including dim sum dishes， all manner of fried dishes and soups， a good balance between meats and vegetables， and do-it-yourself chutneys and sauces. Copyright 1988 Reed Business Information， Inc.
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