The Wok (eBook)

Recipes and Techniques

J. Kenji López-Alt (Autor)

eBook Download: EPUB

2022
672 Seiten
W. W. Norton & Company (Verlag)
978-0-393-54122-9 (ISBN)

Infos

#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 basicsthe mechanics of a stir-fry, and how to get smoky wok hei at homeyoure ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San FranciscoStyle 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 recipesincluding simple no-cook sidesexplanations 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.

Produkt-Details

• Erscheint lt. Verlag: 8.3.2022
• Zusatzinfo: Full color photographs throughout
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• Schlagworte: bibimbap • braising • chiles • Chinese • Chinese American • Curry • deep frying • Dim Sum • Dumplings • knife skills • kung po chicken • meat • noodle recipes • salads • Shrimp • soups • steaming • Stir Fry • Tofu • vegetable cooking • Wok
• ISBN-10: 0-393-54122-3 / 0393541223
• ISBN-13: 978-0-393-54122-9 / 9780393541229