The Wok : Recipes and Techniques

 2021-07-20 23:51:27     English Books    comments   11 views
ISBN9780393541212
Tác giảJ. Kenji Lopez-Alt
Nhà xuất bảnWW Norton & Co
Ngày phát hành08 Mar 2022
Loại bìaHardback
Số trang656 pages
Cân nặngn/a
Kích thước216x267mm

J. Kenji Lopez-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan Lopez-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics-the mechanics of a stir-fry, and how to get smoky wok hei at home-you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. Lopez-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.

Featuring more than 200 recipes-including simple no-cook sides-explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

About J. Kenji Lopez-Alt

J. Kenji Lopez-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

Resource: https://www.bookdepository.com/Wok-J-Kenji-Lopez-Alt/9780393541212