Wok Every Day From Fish & Chips to Chocolate Cake -Recipes and Techniques for Steaming, Grilling, Deep-Frying, Smoking, Braising, and Stir-Frying in the World's Most Versatile Pan

The concept is simple: one wok, many meals, all of them perfectly done. Arguably the only pan you really need, the wok is the kitchen chameleon capable of turning out not just stir-fries, but everything from pub-style fish and chips to, yes, chocolate cake. The wok can do it all, and do it well - whether it's sizzling up crunchy polenta fries, steaming succulent Swordfish Margarita with Papaya Salsa, braising delicious Curried Beef with Basmati Pilaf, or smoking Chicken with Fig Confit. And imagine popping a warm homemade jelly doughnut into your mouth! With plenty of traditional stir-fry recipes, advice on choosing the right wok and accessories, and tips on proper wok upkeep, Wok Every Day makes it easy to wok like a gourmet.

Barbara Grunes has authored over 40 cookbooks, including several with Virginia Van Vynckt. A resident of northern Illinois, she has written about food and dining for the Chicago Sun-Times.

Virginia Van Vynckt has written extensively for the Chicago Sun-Times weekly food section and is an experienced editor and web designer. Her fascination with woks developed during her travels in Southeast Asia. She lives in northern Illinois.

Sheri Giblin is a food and lifestyle photographer. She lives in San Francisco.