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J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. 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 West, from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles. López-Alt breaks down the science behind his beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables and seafood and dashi-simmered dishes.
Featuring more than 200 recipes?including simple no-cook side dishes?instructions on knife skills and pantry stocking alongside more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.
| Autorius: | J. Kenji López-Alt |
| Leidėjas: | Norton & Company |
| Išleidimo metai: | 2022 |
| Knygos puslapių skaičius: | 658 |
| ISBN-10: | 0393541215 |
| ISBN-13: | 9780393541212 |
| Formatas: | 273 x 224 x 34 mm. Knyga kietu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „The Wok: Recipes and Techniques“
