The wok : recipes and techniques

Title The wok : recipes and techniques
Names López-Alt, J. Kenji.
Book Number DB109226
Title Status Active
Medium Digital Book
Annotation "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 publisher.
Narrator Hertel, Shawn.
Local Subject General Nonfiction - GNF
Home economics & family living - 640
Audience Notes Male narrator - MN
LC Subject Recipes
Cooking - Technique
Cooking, Chinese
Wok cooking
Language English
Released 2023
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