by Bruno Ballureau, Alain Muriot · Flammarion · tapa dura · ISBN 9782082004916
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«Cuisine au Wok» is the cookbook by Bruno Ballureau and Alain Muriot, published by Flammarion in hardcover (128 pages, in French).
A recipe book dedicated to the wok, a technique of Asian origin that preserves the aroma, flavor 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 flavors.
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.
