The wok : recipes and techniques / J. Kenji López-Alt.

Format:

Book

Author/Creator:

López-Alt, J. Kenji, author.

Language:

English

Subjects (All):

Cooking, Chinese.

Cooking--Technique.

Cooking.

Genre:

Cookbooks.

Physical Description:

658 pages : color illustrations ; 28 cm

Edition:

First edition.

Place of Publication:

New York, NY : W. W. Norton & Company, Independent Publishers Since 1923, [2022]

Summary:

"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji López-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 López-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. López-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"-- Provided by publisher.

Notes:

Includes index.

ISBN:

9780393541212

0393541215