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    The Art of Stir Frying: 25 Tasty and Colorful Recipes in This Stir Fry Cookbook: The Amazing Art of Stir Frying
    Unavailable
    The Art of Stir Frying: 25 Tasty and Colorful Recipes in This Stir Fry Cookbook: The Amazing Art of Stir Frying
    Unavailable
    The Art of Stir Frying: 25 Tasty and Colorful Recipes in This Stir Fry Cookbook: The Amazing Art of Stir Frying
    Ebook54 pages24 minutes

    The Art of Stir Frying: 25 Tasty and Colorful Recipes in This Stir Fry Cookbook: The Amazing Art of Stir Frying

    By Ted Alling

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    You cannot argue that all the different cooking methods bring different results as stir frying brings its own characteristic. After all it is logical that each different method of cooking has its own characteristics, advantages and of course disadvantages, but in terms of taste and nutritional benefits the stir fry method is one of the best ways to cook all your ingredients.

    Quick and easy, tasty and colorful, it is a very healthy way of cooking because with the use of a wok you can preserve the nutritional value of your food and have a better vitamin intake. It offers great freedom and is perfectly suited to all kind of ingredients and diets.

    Stir frying is accessible to anyone, even to those who do not know how to cook well. With the use of a wok you will adopt a healthier diet, cook faster, and even save money.

    You must have the right equipment such as a wok where the heat is distributed evenly between bottom and wall. This fast cooking preserves the nutritional qualities of food seized on high heat for a short time. The result will be crisp vegetables, meat, and fish cooked to perfection. No need to grease excessively and adding additional fat. Stir fry requires only a small amount of oil.

    So if you are wondering how to eat healthier with a tasty and colorful food on your plate do not hesitate to get this stir fry cookbook. You will follow and adapt new recipes or even start to create your own recipes and try new combinations discovering the art of stir frying.

    LanguageEnglish
    PublisherTed Alling
    Release dateMar 23, 2020
    ISBN9780463167038
    Unavailable
    The Art of Stir Frying: 25 Tasty and Colorful Recipes in This Stir Fry Cookbook: The Amazing Art of Stir Frying
    Author

    Ted Alling

    Hello my name is Ted Alling,For as long as I can remember, I have always loved cooking and spending time in the kitchen. I honestly thought that my mother had dedicated her life to cooking, but later on in life, I came to understand that she was just a great stay at home mom of 4. Although I was a boy, I was always the only one interested in helping my mom make pancakes, fried eggs, and bratwurst. She proceeded to teach me how to make pasta, to cook chicken, stuff cabbages, and even how to make a pretty good risotto.Life in Germany was wonderful as a kid, but my parents decided to move to the United States, or more specifically to the state of Illinois, in 1990. When I moved out to go to college in Georgia, not only was I able to make some delicious dishes, but I was a very popular roommate to have—I was one of the very rare ones who could prepare something other than mac & cheese from the box. The other students from the dorm really dug my special fried rice. Until this day, I won’t give out the secret ingredient that makes it unique...I graduated from college with honors and an accounting degree in 1995, and soon after started working in a firm in downtown Atlanta. All I could think about all day was what I would make for my girlfriend for dinner. She obviously did not mind that I had taken over the kitchen early on in our relationship. She is a nurse, and often has to work long hours and comes home exhausted and hungry.However, food had become much more than a hobby or necessity for me...it was actually closer to an obsession, but I prefer to use the term passion. I was spending most of my weekends visiting fresh local markets and discovering new produce and herbs. After working as an accountant for 5 years, I realized that life was far too short to continue missing out on my true calling: cooking.I applied as a part time cook at a local diner about 10 minutes from home, and the rest, as they say, is history. Three years later I was opening my own restaurant with my wife as my main partner. All my ex-fellow accountants now come in to eat at lunch time. We have been serving our clientele my famous fried rice, and many more dishes that I will be glad to share with you over the future weeks.What makes me a good chef? My passion for food, and the fresher the ingredients, the better. I love to experiment with flavors and I dare you to do the same. Sure, we all have our favorites, but don’t settle in your ways. Be creative. Play with the colors, the herbs, the spices, the types of meat, fruits, and vegetables. Grow your own garden and talk to your butcher about trying different cuts of meat that he has to offer on a weekly basis.Now, I have to go back to the kitchen, but next time you feel like preparing a mouthwatering dish, please stop by, and I will make sure to share “most” of my secrets.

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