The Wok: Recipes and Techniques by J. Kenji López-Alt  (pdf , Ebook Download)

The Wok: Recipes and Techniques by J. Kenji López-Alt (pdf , Ebook Download)

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The Wok: Recipes and Techniques by J. Kenji López-Alt

 

One of Time's 10 Most Anticipated Cookbooks of 2022




From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive 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.


Categories:

Housekeeping & Leisure - Cooking

Year:

2022

Publisher:

W. W. Norton & Company

Language:

English

ISBN 13:

9780393541229

File:

pdf 431.63 MB

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