The Wok: Recipes and Techniques

ISBN: 0393541215

Author: L�pez-Alt, J. Kenji

Condition: Used

#1 New York Times Bestseller #1 Washington Post Bestseller Winner of the 2023 James Beard Award for Single Subject Cookbooks One of Time's 10 Most Anticipated Cookbooks of 2022One of NPR's Books We Love in 2022 A Bon Apptit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022From J. Kenji Lpez-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 Lpez-Alts 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, theres one pan Lpez-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-youre 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. Lpez-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. Full color photographs throughout