Are you looking for a Wok Cookbook with over 100 traditional recipes? In this 2 books in 1 edition by Adele Tyler and Maya Zein you will learn how to prepare at home over 100 recipes for traditional and delicious Asian food.

In the first book, Wok Cookbook by Maya Zein, you will discover the 50 most famous and easy to make recipes from Asian cuisine, with a bit of history, interesting facts and more.

It is impressive how so many kitchens in the world have now a Wok with all the others pots. From a traditional pan used for hundreds of years in Asia, nowadays the wok is not only largely spread worldwide, but it is also used to cook different recipes from the classic asian food.

Its rounded shape and deep bottom is one of the secrets of the large adoption because it allows to cook, braise, boil, fry, stew and more, all with a single pan. Traditionally used for stir fry cooking, a typical style from several Asian regions, it is also perfect for slow cooking and preparing soups and broths.

In Wok Cookbook by Maya Zein you will learn:

• How to prepare traditional Asian food at home
• 50 recipes for the all time classic wok dishes
• 50 recipes with a bit of history and interesting facts for getting to know better the Asian cuisine

If you like Asian flavors and are interested in exploring traditional dishes prepared using wok, this cookbook is for you!

In the second book, Wok Recipes by Adele Tyler, you will learn history of wok and how to use it in the kitchen for quick and simple recipes.

Wok. Three letters for one of the most interesting toll you could have in your kitchen. It fries. It cooks. It braises. It boils. It's perfect for Asian recipes, but it's also extremely flexible for cooking vegetables, stewed meats and slow cooked dishes.

With a rounded bottom and two handles, it comes in various shapes and while the original one is dated 100 B.C., the contemporary version is made of carbon steel and it's handy on the modern stoves.

The big advantages of the wok are the rounded shape, perfect for mixing ingredients and the deep bottom, ideal for deep drying, stir frying, boiling or stewing. Mostly used in the Asian countries, it has slightly differences from Indonesia to India, China, Vietnam and Japan, but it's the one object that can be surely found in every kitchen, both homemade and professional, from Delhi to Bangkok.

In Easy Wok Recipes by Adele Tyler you will learn:

• How to use wok at home
• Over 77 easy recipes for amazing Asian food dishes
• Thai, Japanese, Indian, Korean and more recipes to impress family and friends

If you love spicy asian flavors, this cookbook is for you!