Cover image for The Wok
The Wok
Title:
The Wok

Recipes and Techniques
Author:
López-Alt, J. Kenji
Subject:
Cooking & Food
Reference
Nonfiction
Description:
The obsessive mastermind behind one of the decade's bestselling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. 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, The Wok provides endless ideas for brightening up dinner.
Publisher:
Tantor Media, Inc.

Tantor Audio
Date:
2022/03/08
Digital Format:
LIBBY AUDIOBOOK

MP3
Language:
English