Release Date:- 2022-03-08
Reviews Counts:- 25
User Average Rating:- 4
Availability:- In Stock
Kind:- ebook
#1 New York Times Bestseller ā¢ #1 Washington Post Bestseller ā¢ Winner of the 2023 James Beard Award for Single Subject Cookbooks ā¢ One of Time's 10 Most Anticipated Cookbooks of 2022
One of NPR's Books We Love in 2022 ā¢ A Bon AppĆ©tit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022
From J. Kenji LĆ³pez-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.
J. Kenji LĆ³pez-Altās 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, thereās one pan LĆ³pez-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 basicsāthe mechanics of a stir-fry, and how to get smoky wok hei at homeāyouāre ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San FranciscoāStyle Garlic Noodles. LĆ³pez-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 recipesāincluding simple no-cook sidesāexplanations 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.