Pieces of China:  Carolyn Phillips on the Wok

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.

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Date: 06/03/2021

Time: 12:00 pm - 12:15 pm

Cost: Free

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