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The Wok : Recipes And Techniques
Hardback Edition: 1
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. 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 West, from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles. Lopez-Alt breaks down the science behind his beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables and seafood and dashi-simmered dishes.
Featuring more than 200 recipes - including simple no-cook side dishes - instructions on knife skills and pantry stocking alongside more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.
Pages : 672
Publisher : Norton
Publication date : 2022-03-08
Subjects: Non-fiction, Lifestyle, Sport And Leisure, Food And Drink, General Cookery & Recipes