Designed for both the amateur and the more experienced cook, this book is one of a range of paperbacks which form a complete cookery library. This book demonstrates recipes that use the wok. The recipes are not only oriental, also included are European dishes. Recipes for starters, main course dishes, vegetables, rice and pasta are included, with a choice which ranges from Japanese tempura and Indonesian vegetable curry to the French boeuf bourguignon and veal scaloppine marsala from Italy.