"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a mil...

Ausführliche Beschreibung

Bibliographische Detailangaben

1. Verfasser:	López-Alt, J. Kenji (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	New York W.W. Norton & Company, Independent Publishers Since 1923 [2022]
Ausgabe:	First edition
Schlagworte:	Wok Cooking, Chinese Cooking / Technique Wok cooking COOKING / Methods / Wok Cookbooks Recipes Kochbuch
Online-Zugang:	Inhaltsverzeichnis
Zusammenfassung:	"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. 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"--
Beschreibung:	658 pages color illustrations 28 cm
ISBN:	9780393541212 0393541215