--- product_id: 14651661 title: "The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites" price: "103.92 DT" currency: TND in_stock: true reviews_count: 12 url: https://www.desertcart.tn/products/14651661-the-essential-wok-cookbook-a-simple-chinese-cookbook-for-stir store_origin: TN region: Tunisia --- # The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites **Price:** 103.92 DT **Availability:** ✅ In Stock ## Quick Answers - **What is this?** The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites - **How much does it cost?** 103.92 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/14651661-the-essential-wok-cookbook-a-simple-chinese-cookbook-for-stir) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites [Imatome-Yun, Naomi] on desertcart.com. *FREE* shipping on qualifying offers. The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites Review: Great for first time Wok users! - This book is great! I have the digital version and I love that I can search through recipes so fast. I have never used a wok before but this book helped walk me through the steps and help me feel confident in cooking Chinese food in my own kitchen. The first chapter, titled Everyday Chinese Cooking, was actually interesting and informational. (I had planned on skipping over it, but I skimmed it a little, then I went back to read the whole thing!) It talks about wok basics, like how to select the best one for you, how to season it, care for it, etc. I found it is a lot like a cast iron pan in that they say it gets seasoned over time, which makes the food better, so how you clean it matters. This chapter also talks about what makes traditional Chinese food very healthy, and how it differs from Americanized Chinese cuisine. Chapter 2, The Chinese Kitchen discusses basic ingredients you'll need, and essential cooking tools, which I found very helpful as well. Throughout the book there are also little stories about the origins of fortune cookies, what MSG is, etc. I did notice, however, when I was making the Hoisin Chicken that the last remaining steps weren't mentioned. There were sautéed onions and bell peppers set aside, then the chicken was cooked. Obviously you put the two together and serve it, but the book never said how/when to combine them. I thought it was silly that the book never mentioned the onion mixture again, but I guess they didn't feel the need to state the obvious, like most recipe books do. It was a minor issue, so I still gave the book 5 stars. Note: I received this book for free in exchange for my review, however it did not influence my opinions or my review at all. Review: Easily accessible delicious recipes. - Granted, I am not a very experienced wok user but I wonder if there might be an error in the recipe for “Better Beef with Broccoli.” It calls for 3 tablespoons cornstarch to 2 tablespoons water to coat 1 lb of cut up beef. It was pretty thick and stuck to the bottom of my wok. It was difficult to stir fry the broccoli and onion with that cornstarch coating burning to the bottom of my wok. I have seen recipes where the broccoli is steamed a bit in the wok first and removed, before the meat is cooked, which in this case might have worked better for me. The second time I tried the recipe, I used just 3 TEASPOONS of cornstarch instead of tablespoons, to the 2 tablespoons of water and it was much easier to manage and tasted better. It could be my technique that needs work. I have noticed other recipes in the book calling for either 3 teaspoons or 3 tablespoons of cornstarch for what appears to be the same amount of liquid. I suspect the tablespoons is meant to be teaspoons but as I said, it could be me and my technique, or lack thereof. Still learning to “wok.” Made the “Super Easy Vegetable Lo Mein” today, with spaghetti, and it was very good. I am loving this cookbook. All the sauces I have tried have been delicious. I like that it is American Chinese and easily accessible. Looking forward to getting better at handling my new wok by making these scrumptious recipes. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #53,113 in Books ( See Top 100 in Books ) #6 in Wok Cookery (Books) #8 in Chinese Cooking, Food & Wine #280 in Culinary Arts & Techniques (Books) | | Customer Reviews | 4.5 4.5 out of 5 stars (3,835) | | Dimensions | 7.5 x 0.36 x 9.25 inches | | Edition | Illustrated | | ISBN-10 | 162315605X | | ISBN-13 | 978-1623156053 | | Item Weight | 12.8 ounces | | Language | English | | Print length | 150 pages | | Publication date | May 8, 2015 | | Publisher | Callisto | ## Images ![The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites - Image 1](https://m.media-amazon.com/images/I/81WF5LW0RfL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Great for first time Wok users! *by E***E on June 26, 2015* This book is great! I have the digital version and I love that I can search through recipes so fast. I have never used a wok before but this book helped walk me through the steps and help me feel confident in cooking Chinese food in my own kitchen. The first chapter, titled Everyday Chinese Cooking, was actually interesting and informational. (I had planned on skipping over it, but I skimmed it a little, then I went back to read the whole thing!) It talks about wok basics, like how to select the best one for you, how to season it, care for it, etc. I found it is a lot like a cast iron pan in that they say it gets seasoned over time, which makes the food better, so how you clean it matters. This chapter also talks about what makes traditional Chinese food very healthy, and how it differs from Americanized Chinese cuisine. Chapter 2, The Chinese Kitchen discusses basic ingredients you'll need, and essential cooking tools, which I found very helpful as well. Throughout the book there are also little stories about the origins of fortune cookies, what MSG is, etc. I did notice, however, when I was making the Hoisin Chicken that the last remaining steps weren't mentioned. There were sautéed onions and bell peppers set aside, then the chicken was cooked. Obviously you put the two together and serve it, but the book never said how/when to combine them. I thought it was silly that the book never mentioned the onion mixture again, but I guess they didn't feel the need to state the obvious, like most recipe books do. It was a minor issue, so I still gave the book 5 stars. Note: I received this book for free in exchange for my review, however it did not influence my opinions or my review at all. ### ⭐⭐⭐⭐⭐ Easily accessible delicious recipes. *by M***E on April 14, 2021* Granted, I am not a very experienced wok user but I wonder if there might be an error in the recipe for “Better Beef with Broccoli.” It calls for 3 tablespoons cornstarch to 2 tablespoons water to coat 1 lb of cut up beef. It was pretty thick and stuck to the bottom of my wok. It was difficult to stir fry the broccoli and onion with that cornstarch coating burning to the bottom of my wok. I have seen recipes where the broccoli is steamed a bit in the wok first and removed, before the meat is cooked, which in this case might have worked better for me. The second time I tried the recipe, I used just 3 TEASPOONS of cornstarch instead of tablespoons, to the 2 tablespoons of water and it was much easier to manage and tasted better. It could be my technique that needs work. I have noticed other recipes in the book calling for either 3 teaspoons or 3 tablespoons of cornstarch for what appears to be the same amount of liquid. I suspect the tablespoons is meant to be teaspoons but as I said, it could be me and my technique, or lack thereof. Still learning to “wok.” Made the “Super Easy Vegetable Lo Mein” today, with spaghetti, and it was very good. I am loving this cookbook. All the sauces I have tried have been delicious. I like that it is American Chinese and easily accessible. Looking forward to getting better at handling my new wok by making these scrumptious recipes. ### ⭐⭐⭐⭐ Essential for first Wok owners *by A***J on February 6, 2026* Wonderful book and great recipes. Only lost a star due to the cover damage. But not a total deal breaker. Such simple, clear instructions makes it easy for someone who isn’t a big cook to make good dishes. ## Frequently Bought Together - The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites - Aroma Housewares AEW-306 Electric Wok with Tempered Glass Lid Easy Clean Nonstick, Cooking Chopsticks, Tempura and Steaming Racks, Professional Model, Black - 3 Pieces Silicone Stainless Steel Turner Spatula Set Includes Flexible Silicone Wok Spatula Slotted Spatula Skimmer Slotted Spoon for Nonstick Cookware Cooking Baking Supplies --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/14651661-the-essential-wok-cookbook-a-simple-chinese-cookbook-for-stir](https://www.desertcart.tn/products/14651661-the-essential-wok-cookbook-a-simple-chinese-cookbook-for-stir) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-08-25*