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Book Cover
PRINTED MTL
Author López-Alt, J. Kenji, author.

Title The wok : recipes and techniques / J. Kenji López-Alt.

Publisher New York, NY : W. W. Norton & Company, 2022.

Copies

LOCATION CALL NO. STATUS
 Auburn PL Home&Garden 2nd fl  TX 724.5 .C5 L676 2022    AVAILABLE  
 Bailey New Nonfiction  641.595 LOPEZALT    AVAILABLE  
 Baxter ML Adult NF  641.5 Lop    DUE 04-01-24  
 Belfast Non Fiction  641.595 LOP    AVAILABLE  
 Camden PL At Home  At Home 641.595 Lop    AVAILABLE  
 Curtis ML Adult Non Fiction  641.5951 Lopez-Alt 2022    AVAILABLE  
 Ellsworth PL Non-Fiction  641.5951 Lop    DUE 04-08-24  
 Freeport Nonfiction  641.5951 Lop    AVAILABLE  
 Gray PL Nonfiction  641.5951 LOP    AVAILABLE  
 Jesup ML Non Fiction  641.5951 LOP    AVAILABLE  

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.
Wok cooking.
Cooking -- Technique.
Cookbooks.