How to Stir-Fry

by Editors of Cook's Illustrated Magazine

Hardcover, 1997


Call number

ATK -- 1997

Call number

ATK -- 1997



Boston Common Press (1997), Hardcover, 95 pages


To stir-fry properly you need plenty of intense heat. The problem for most American cooks is that the Chinese wok and American stove-top are a lousy match that generates moderate heat at best. How To Stir-Fry investigates the best methods for stir-frying at home without special stoves, woks or other equipment. With the proper tricks and techniques, food can be seared at high temperature to produce highly flavored, quick-cooked meals. Master recipes plus plenty of variations are included for meat, poultry, fish, shellfish and vegetables. How to Stir-Fry is one of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing.… (more)

Physical description

95 p.; 6.9 inches
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