Wok Cookery : How to Use Your Wok Every Day to Stir-fry, Deep-fry, Steam, and Braise by Ceil Dyer (1977-01-01) [Paperback] unknown author

Description

1983 edition. Paperback cover has some minor wear along the sides, scuffs and bending. Spine has some reading creases and wear. Rear cover has some minor discoloration. Pages are clean and the binding is secure.

This well-loved copy of “Wok Cookery” by Ceil Dyer is a testament to the enduring popularity of this seminal work on the art of wok cooking. Published in 1977, it was one of the first comprehensive guides to introduce Western audiences to the versatility and convenience of the wok, a ubiquitous tool in Chinese cuisine. Dyer’s approachable writing style and clear instructions demystified techniques like stir-frying, deep-frying, steaming, and braising, making them accessible to home cooks.

The book’s significance lies in its role as a cultural bridge, opening doors to the rich culinary traditions of China at a time when authentic Asian ingredients were still a novelty in many Western kitchens. Dyer’s recipes, ranging from classic stir-fries to lesser-known regional specialties, offered a glimpse into the diversity of Chinese cooking while emphasizing the wok’s versatility as a tool for everyday meals.

Despite its well-worn appearance, this 1983 edition remains a valuable resource for collectors and enthusiasts alike. Its enduring relevance is a testament to Dyer’s pioneering work in popularizing wok cooking and her contribution to the growing appreciation for Asian cuisine in the West. With its slightly battered exterior and clean interior pages, this copy invites readers to immerse themselves in the timeless techniques and flavors that have stood the test of time.