Nonstick Wok and Chinese Cookbook Giveaway (Close)

Nonstick Wok and Chinese Cookbook Giveaway

I’m happy to announce that I’m partnering with Clarkson Potter and Anolon to giveaway one Anolon nonstick wok with cover, and a copy of Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking.

Phoenix Claws and Jade Trees:Essential Techniques of Authentic Chinese Cooking

Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Red Cooked Pork, to slightly more difficult, including authentic General Tso’s Chicken. A great reference book that enables home cooks to master authentic Chinese cuisine, and then re-create any tempting dish they encounter or can imagine.

Anolon nonstick wok with cover

The generous size of this wok and cover means there is plenty of room for the proper stir fry technique. The large bottom surface allows you to use the wok on an electric stove. The nonstick coating means you use minimum oil, create healthy meals, and is super easy to clean.

Giveaway Rules:

  • This giveaway will be open from September 13th and will close on October 2 at 11:59 pm CST.
  • This giveaway is open to participants in the United States.
  • One winner will be selected via Random.org and contacted via email so please include a valid email address in the email address entry box (Your email address won’t appear on the website).
  • The winner is required to respond within 48 hours to claim the prize.

How To Enter:

Required:

Ticket 1: Answer the question by commenting on this blog post.

Question: Do you like to see step-by-step pictures in the recipe card or in the blog post? (Click the links to see example posts)

Bonus Entries:

Ticket 2 : Follow Omnivore’s Cookbook Instagram and comment on this post.

Ticket 3: Follow Omnivore’s Cookbook Facebook and comment on this post.

Ticket 4: Follow Omnivore’s Cookbook Pinterest and comment on this post.

Ticket 5: Subscribe to Omnivore’s Cookbook Newsletter and comment on this post.

You will have a total of five tickets for a chance to win this amazing prize.

Full disclosure: The cookbooks for the giveaway winners are sponsored by Clarkson Potter. The wok used in this post and the grand giveaway prize are sponsored by Anolon.

And the winner is:

Mary A.! Congratulations for winning the giveaway 🙂

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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175 thoughts on “Nonstick Wok and Chinese Cookbook Giveaway (Close)

  1. joy

    I love the pictures for each recipe. Thanks for making such a good effort on them. I like them in the blog post only, not the recipe card.

    Reply
  2. Anne Schrum

    I prefer to see them in the blog post so that when I follow the recipe I can quickly glance to see the next step without having to scroll.

    Reply
  3. Kathryn Dodd

    I just discovered this blog and am enjoying all the new recipes I can try. I love seeing the step by step photos, but I prefer them in the blog post rather than the recipe card.

    Reply
  4. Kathy

    I prefer step by step photos in the original post. I tend to look at the pictures to figure out instructions if I need and see what the finished dish looks like. The recipe card is just for simple ingredients and instructions – one picture there is nice, but not needed.

    Reply
  5. Amy

    I like including and seeing step by step photos in the recipe card. For more complex methods, I do a quick video and embed in the blog post.

    Reply
  6. Kyle Dukowitz

    Just found your website while looking for a recipe for moon cakes, which I will be trying to make soon. Just subscribed to your newsletter, in hopes to win a wok, but I don’t it, will be trying all the recipes you have at least once. I’m looking forward to any new recipes that you post.

    Reply
  7. Chloe

    I like to see the step by steps in the blog post. I think it’s really helpful to see it all and I love how you explain everything! Sometimes I don’t have time to watch the videos so I look at your step by steps and all those BEAUTIFUL pictures, and I understand it from there. Thanks for being awesome!

    Reply
  8. Janice R.

    I prefer step by step pictures in the blog post. Pictures for me at least are always the most helpful and are the best way to make the directions come alive and confirm that I am doing the correct thing.

    Reply
  9. Mon

    I like seeing the step-by-step pictures in your blog posts. Maggie, you’re a truly unique and wonderful person to share your meticulous, detailed and difficult-to-find beyond-the-surface recipes and for the additional advice and considerations in making your dishes. As a first generation American-born-Chinese, I am appreciative of your efforts. I was blown away by the thoroughness and abundant content in your Ultimate Guide to Traditional Mooncake. Subscribed to your newsletter and thanks – you are a good one-of-a-kind human being!

    Reply
  10. Mary Beth Elderton

    I like step by step pictures in both. As someone who “put dinner on the table” for years, I am now learning to cook better. I often find myself in the midst of a new recipe wondering, “is this how it’s supposed to look?” lol

    Reply
  11. Marienell

    I love seeing step by step pictures on your blog post! It’s an added security for me when cooking something for the first time.

    Reply
  12. Sandy Headtke

    I prefer the step by step in the blog. I can go back if I need to refer to it, but it is easier to follow the recipe without it when cooking.

    Reply
  13. Alfred

    I prefer watching it on your blog, for I need to see what and how you are making and cooking the meal, which make it more easy for a beginner.

    Reply
  14. Tammy

    I believe that it really depends on the recipe, for example if it is a really complicated recipe then the pictures would come in handy for reference but if the recipe is pretty simple it would just be overkill.

    Reply
  15. Mary Addeo

    I prefer to see the step by step pictures in the blog post followed by the recipe card. Thanks so much for sharing your Chinese food recipes! I already subscribe to your newsletter

    Reply
  16. Morgan

    Thanks for the giveaway! I like to work from the recipe card if I decide to cook something, and enjoy the step by step even if I’m not going to make the dish.

    Reply
  17. Eneida Barbosa

    Thanks for letting me enter the giveaway. I love the pictures in the blog post. It would also be nice to have a video once in a while especially with recipes that seem difficult. Your recipes are great. It helps me especially since I am Hispanics and my husband is Chinese. I get to learn new recipes instead of having to eat out for Asian food. Here in Orlando there are not too many authentic Asian restaurants and the few are very pricey.

    Reply
  18. Kate

    Let us all keep feasting our eyes on those pics as we scroll down the post! 😀

    I liked your Facebook page and I’m already subscribed to the newsletter
    My previous wok wore out well and can’t wait for another one!

    Reply
  19. Richard Miller

    True Authentic Chinese Crusine Is Very Hard To Find In The United States Unless You Are In One Of America’s Larger Cities Where There Are China Towns and Etc. Most Chinese Buffets and OrChinese Menus Though Cooked By Chinese Cooks, The Food Is Not True Authentic Chinese Meals. I Have Lived In Singapore and Malaysia And The Fiji Islands Where I Ate Wonderful Chinese Food Daily. I Really Miss It. Now I Want To, Through What You Offer, Hopefully Learn The Art Of Reasonable Talent Of Cooking Authentic Chinese Dishes.

    I Have An High Pressure Stove For Chinese Woks That Is Fired By LPG. I Brought I It Back From China… Am Ready T To Cook Authentic Chinese Meals. The Receipts and Pictures and Explicit Instructions That You Post Is Wonderful For Me and I Know For So Many Others As Well. Your Explanations That Explain What Different Ingredients Are That You Tell Us To Use, Is Also A Wonderful Thing.

    I Am A Avid Follower Of Your Website and Thrilled To Be Apart Of Your Online Family!

    Reply
    1. Maggie Post author

      Thanks for your kind words Richard! Wow, it’s pretty hardcore to use a high pressure stove for wok cooking. I need to find one too. If the stove is designed for wok cooking, definitely get a good round bottom carbon steel wok. It will become nonstick after seasoning and it creates beautiful stir fried dishes. Nonstick wok is good to use on less powerful stove. You cannot use super high temperature because it will damage the nonstick coating.
      I share the same feeling. It’s quite difficult to get decent Chinese food here in Austin. We need to travel to Houston for good restaurant and it’s still not entirely authentic. Most restaurants adapted their dishes to suit local palate so they could get more business.
      I’m so happy to hear you appreciate the real Chinese food and find my blog helpful. Do drop me a message anytime if you’re looking for a recipe 🙂
      Have a great week Richard!

      Reply
  20. Beth

    I already subscribe to the newsletter and have your ebook on my desktop for easy reference. I have had good success with the recipes I have tried thus far, so you tend to be my first stop in trying a new Asian inspired recipe for our family which now includes a Chinese student! I love the photos and step by step instructions and need it all! Having the recipe card in case I want to print it is super helpful too. Thanks!

    Reply
  21. bizzy

    I have been subscribed to your newsletter for many months now. I love your recipes. I have found recipes for some old favorites of mine. As a teen, my family would eat a a wonderful restaurant in New York City’s Chinatown several times a month. And I am Sicilian & German, no Chinese at all! But it is one of my most favorite cuisines and you make it fun & easy.

    Reply
  22. Linda Szymoniak

    For the most part, I don’t need photos of each step. I consider myself a pretty decent cook, and I do a lot of cooking from recipes. Unless it’s a process I’m not really familiar with, I don’t really need the photos. I don’t mind them, and I really do like a good photo of the finished meal (so I can see if mine turned out as well).

    Reply
  23. Linda Szymoniak

    I subscribe to Omnivore’s Cookbook Newsletter ([email protected])

    Reply
  24. Scarlett Pflugrad

    I really like seeing the pictures in the blog. I can see them up close and see if there’s anything that I don’t understand. Sometimes on something that’s really different I’ll copy the whole blog. I also like the recipes where a group of photos are presented.
    That refreshes my memory even if they aren’t really big enough to show detail. I will recall the detail in my mind.

    I sure wish there were more low sodium substitutes. Is the Bacon Pan Fried Noodles really over 1500mg?

    Reply
    1. Maggie Post author

      Thanks for sharing your feedback! As for the bacon pan fried noodles, pretty sure I used a wrong label. I thought 1500mg sodium is strange too so I calculated it again. It shows 1048mg now. Not wonderful I know. Half of the sodium come from bacon, and the other half come from soy sauce. You can use low sodium soy sauce to cut it back for a bit.

      Reply
  25. Sonya

    Ok first off let me just say, I love your recipes and can not wait, to try all of them. I really enjoy getting your newsletters, this way i am able to go directly to the recipe. The newsletter allows me to be able to comment directly with you, without the endless feed of questions and comments from others getting in the way of mine. Which means I am able to hear grom you a lot quicker and in a way more personal(not personal) level. Plus, I enjoy reading all the extra tidbits to the recipe as opposed to instagram. The step by step pictures help a lot also, this way I know if I am following the recipe correctly, by the way it looks. So thank you for that! I love your cookbook and how helpful you are. Thank you again!

    Reply
  26. Christina Vinson

    I love having pictures…all of your recipes I’ve tried have come out brilliantly…you are a gem and I love your blog! You are an amazing woman and fantastic chef…♡♡

    Reply
  27. Jiwlts

    I preferred to see the step-by-step procedure in the blog post rather than in the recipe card. I really enjoy this blog, and the step-by-step procedures helps with dishes that are not familiar to me. Thank you for all the work you do.

    Reply
  28. Calvin Lau

    Your well tested recipes with pictures, whether in the recipe or blog are always easy to follow and understand. I sometime learn better reading about the big picture, but find that the details of the blog are helpful as well. Your brief explanations and rationale are an inspiration for someone growing up loving Mom;s cooking.

    Reply
  29. Karren

    Oh, blog post, definitely. If I print the recipe card, I like it to be only one page. Or if I look at it on my tablet, I don’t want to have to scroll much when cooking.

    Reply
  30. Murry

    I like photos that look like the average persons version of cooking not some over glamorous “nice” shot just for the instructions.

    Reply
  31. Daiva

    What helps me are both the recipe cards and blog posts. The pictures inspire me to create the delicious food. Step by step instructions make it easier to achieve that end. I have subscribed to your newsletter and look forward to preparing the many dishes I see. I love Chinese food…thank you!!

    Reply
  32. Gigi Bozzano

    In Asian recipes, how-to photos are essential to my success. Before finding your site I tried making dumpling dough on my own and it turned out to be a nightmare and I finally resorted to buying dumpling skins. After viewing your dumpling recipe and going through the corresponding photos I was finally able to make my own dumplings!!

    Reply
  33. Charissa Wilson

    I definitely prefer the step by step photos in the blog post. I only want the text instructions on the recipe card. One featured pic is ok, but anything over that is messy in my opinion. Thanks for offering this giveaway!

    Reply
  34. Colleen Schneider

    Thank you for such beautifully written and authentic asian recipes. They truly inspire me to keep trying new recipes.

    I love to see the step by step pictures in the blog post followed by the recipe card. I enjoy your writing style and gorgeous photos. Thank you so much!

    Reply
  35. Ally

    I like the step by step pictures in the blog post. I want my recipe card to fit easily on my computer screen so I don’t have to scroll down with stuff on my hands…

    Reply
  36. Margot C

    I like to see the step by step pictures in the blog posts with the explanations, it immediately makes me imagine cooking the recipe (which I then pin) and sometimes I actually do!

    Reply
  37. Sandra McFadden

    I follow you on Facebook Sandra L Hying McFadden I follow you on Pinterest sandylmcfadden and I already subscribe to your newsletter.

    Reply
  38. Phuong Riola

    I found your blog just a few days ago as I was searching for a recipe on how to make mooncake. I must say really like your blog and am so glad I found it. I was very impressed at how much work, effort and details that you had put into making mooncakes and into writing the blog on how to make mooncakes. Thank you for sharing your cooking experiences with us. As to your question, I prefer seeing step by step pictures on how to cook in the blog rather than in the recipe card. That way it is easier for me to glance and follow your recipe as I am cooking when I need to look at the recipe card. Plus it will save me the ink too when I need to print the recipe. 🙂
    I am following you on Instagram as well as on Pinterest and Facebook. 🙂 I also already did subscribe to your blog’s newsletter the day I saw your mooncake recipe. Thank you again for sharing your recipes with us. I really appreciate all your work for the public cooking community.

    Reply
  39. Peter Wantoch

    I like to see step-by-step pictures in the blog post, as many others have commented it is then easier to follow the recipe only on hte card. Thanks.

    Reply
  40. RossC

    Blog post photos inspire me to study and want to recreate a featured dish…
    I’m truly interested in going through your Classic Chinese Cooking book…
    Thank you… :O)

    Reply
  41. ALICE BOIRE

    TO SAY I M DISAPPOINTED IS AN UNDERSTATEMENT==WHY IS THE CONTEST ONLY OPENED TO THOSE IN THE USA==PLEASE UNSUBSCRIBE ME

    Reply
  42. Donna

    Prefer photos in the recipe card. But also read the blogs. These recipes have inspired new cuisine to make in my kitchen. My Le creuset pans work well with all the recipes.

    Reply
  43. Joan Kubes

    I do like to see pictures in step by step recipes. But there needs to be a printable version too without the pictures for me.

    Reply
  44. Heather

    I prefer pictures only in the posts. Maybe a finished dish picture on the recipe, but in general I hope for recipes that fit in my recipe box, so without pictures is best.

    Reply