What tastes better made in a wok? Better to ask what doesn't, says Rosa Ross, expert on Asian cuisine and one of the nation's most respected cooking teachers. From steamed and braised dishes to aromatic soups and even desserts, New Wok Cooking demonstrates that this multipurpose pan is ideal for creating easy and healthful meals full of vibrant flavors.

Drawing on the tempting tastes of the Chinese, Malaysian, Vietnamese, Japanese, and Thai pantries, Rosa has assembled nearly 150  recipes that highlight the range of the humble wok. New Wok Cooking shows how an inexpensive carbon steel wok with a domed lid can replace an entire battery of specialized cookware for preparing: