When I moved house recently a replacement wok was one of the first things I bought for my new kitchen. I’ve always used a wok loads for cooking a variety of different dishes in, and so I was quite surprised to read a press release for the book I Love My Wok describing it as “often… underused and undervalued”. It’s far from that in my house!
I’m no great cook and have to admit that my wok based meals aren’t really thought through as meals designed to be cooked in a wok, more that it’s just the thing I choose to use in the kitchen. I was intrigued therefore to take a look at I Love My Wok to see what recipes have been designed to be created in a wok.
In this book, Nicola Graimes has created over 100 recipes that cover snacks, lunches and dinners and cover all the different techniques that you could use your wok to achieve – steaming, stir-frying, deep-frying, braising and even smoking. There’s definitely a world food theme with the recipes in the book, but the fact that each recipe give you preparation and cooking times means that I feel much more inclined to try my hand at some of them.
The appetisers section of the book in particular has some amazing looking recipes in there that remind me so much of the amazing dim-sum that I was lucky enough to experience when in Hong Kong. I’ve always wanted to try recreating some of these dishes at home and this might now be my chance. The Golden Purses, Prawn and Ginger Dumplings and Yum Cha Salmon Buns really stand out for me as things I’m desperate to try. My mouth is watering just thinking about them. Guess I need too head down to the supermarket and pick up some ingredients and a bamboo steamer to go over my wok!
I Love My Wok is available to buy online here.
Disclaimer: I was sent a copy of I Love My Wok for the purposes of this review. All opinions remain my own. This post contains affiliate links.