by Bruno Ballureau, Alain Muriot · Flammarion · tapa dura · ISBN 9782082004916
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Cuisine au Wok» is the cookbook by Bruno Ballureau and Alain Muriot, published by Flammarion in hardback (128 pages, in French).
A recipe book dedicated to the wok, a technique of Asian origin that preserves the aroma, flavour and nutritional qualities of food. It includes 60 recipes from traditions around the world: soups, starters, vegetables, fish, meat and poultry, as well as desserts. It shows the uses of this versatile utensil, suitable for French dishes or exotic flavours.
Published in 2001 with the original subtitle «60 recettes du monde entier»; Alain Muriot is credited with the photographs in the work.
Aimed at fans of international cooking who want to make the most of the wok to prepare quick and healthy dishes.
