In Wok On, best­selling author Ching-He Huang cel­e­brates the huge ver­sa­til­i­ty of this mag­i­cal 2,000-year-old cook­ing pot with a mod­ern col­lec­tion of recipes that are sim­ple enough for every day as well as every cook.

Fea­tur­ing dish­es from across Asia, includ­ing Tai­wan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 min­utes or less and has been cre­at­ed with nutri­tion, taste, and afford­abil­i­ty in mind.