Note |
Unabridged. |
Performer |
Narrator: Eric Jason Martin. |
Summary |
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. |
System details |
Requires OverDrive Listen (file size: N/A KB) or OverDrive app (file size: 555163 KB). |
Add'l Names |
Martin, Eric Jason.
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ISBN |
9781666190656
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STANDARD # |
40E324CD-901D-401F-8957-EA509988AEFC OverDrive, Inc. http://www.overdrive.com |
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