"Veteran food writers Grunes and Van Vynckt present a unique approach to wok cookery, with entrees, side dishes, savory sauces and even desserts." - Publishers Weekly 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. Recipes include:

• Chiles Rellenos con Queso
• Cincinnati-Style Turkey Chili
• Cajun Ratatouille over Greens
• Mojo-Marinated Scallops
• Egg Foo Yong Scramble
• Mu Shu Vegetables
• Ravioli Tossed with Pancetta and Walnuts
• Beignets

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.