The Wok Recipes and Techniques |
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Author:
| López-Alt, J. Kenji |
Read by:
| Martin, Eric Jason |
ISBN: | 979-8-212-30142-8 |
Publication Date: | Mar 2022 |
Publisher: | Tantor Media, Incorporated
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Imprint: | Tantor Audio |
Book Format: | CD-Audio |
List Price: | USD $57.99 |
Book Description:
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The obsessive mastermind behind one of the decade's bestselling 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...
More Description The obsessive mastermind behind one of the decade's bestselling 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, The Wok provides endless ideas for brightening up dinner.