The Wok : Recipes and Techniques

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, revolutionised 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 colour photographs, The Wok provides endless ideas for brightening up dinner.Author: J. Kenji López-Alt,author
Contributors: J. Kenji López-Alt,author
Binding: hardcover
Number Of Pages: 656
Publication Date:
Release Date:
Languages: English,Published,English,Original Language,Englis
Edition: 1
Published/Release Date: 8 Mar 2022
Format: Hardback
Publisher/Studio/Brand: WW Norton & Co
Author/Director/Artist: Lopez-Alt
Dimension (cm): 277x226x38 mm
Package Dimension (cm): 34x275x224 mm
Item Weight (g): 2087
Package Weight (g): 2000