| Edition |
First edition. |
| Description |
1 online resource : color illustrations |
| Bibliography |
Includes bibliographical references and index. |
| 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. |
| Note |
Print version record. |
| Subject |
Cooking, Chinese.
|
|
Cooking -- Technique.
|
|
Wok cooking.
|
|
COOKING / Methods / Wok. |
| Genre/Form |
Electronic books.
|
|
Cookbook |
|
Electronic books. |
|
Cookbooks.
|
|
Recipes.
|
| Other Form: |
Print version: López-Alt, J. Kenji. Wok. First edition. New York : W.W. Norton & Company, [2022] 9780393541212 (DLC) 2021052502 (OCoLC)1252846254 |
| ISBN |
9780393541229 (electronic bk.) |
|
0393541223 (electronic bk.) |
|
9780393541212 (hbk.) |
|
