The wok : recipes and techniques / J. Kenji López-Alt.
Publisher: New York, NY : W.W. Norton & Company, [2022]Edition: First editionDescription: 658 pg : color illustrations ; 28 cmISBN:- 9780393541212
- 0393541215
- Wok : recipes and techniques
Item type | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Books | Eustis Memorial Library | Adult | Nonfiction | 641.5951 LOP | Checked out | 05/02/2024 | 650391002042845 | ||
Books | Fruitland Park Library | Nonfiction | Cookbooks | 641.5951 LOP | Available | 32290001028975 |
Includes bibliographical references and index.
"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, 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 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 color photographs, The Wok provides endless ideas for brightening up dinner."-- Provided by the publisher.
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