Edition |
First edition. |
Physical Description |
658 pages : color illustrations ; 28 cm |
Summary |
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. Features more than 200 recipes--including simple no-cook sides--explanations of knife skills and how to stock a pantry. |
Contents |
Introduction -- The science of stir-fries. How to stir-fry chicken ; How to stir-fry pork ; How to stir-fry beef and lamb ; How to stir-fry seafood ; How to stir-fry eggs, tofu, and vegetables -- Rice. Rice bowls ; Jook, congee, and other names for rice porridge ; Fried rice -- Noodles. Hot dressed noodles and pasta ; Cold dressed noodles ; Stir-fried noodles -- Frying. Panfrying in a wok ; Deep frying in a wok ; Crispy-and-saucy recipes, the Chinese American way -- Simmering and braising -- Simple, no-cook sides. |
Note |
Includes bibliographical references (pages 625-627) and index. |
Subject |
Cooking, Chinese.
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Wok cooking.
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Cooking -- Technique.
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Cookbooks.
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