What’s in a wok? Stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, smoking, and stewing! And none of this would be possible without the brilliant design of this utensil which can evenly distribute such high heat. Celebrated cookbook writer Carolyn Phillips talks about the wok and what she learned about China when her Chinese in-laws taught her how to cook with it.
This event is part of China Institute’s Food and Ideas Festival.
Carolyn Phillips is a celebrated author and illustrator of two published books on China’s cuisines, as well as her upcoming memoir, At the Chinese Table. Her prose, articles, illustrations, and recipes have appeared in many major publications. The Atlantic included one of her essays in its “More Than 100 Exceptional Works of Journalism.” She has been a finalist for two James Beard Awards and is now a member of the James Beard Award Book Committee.