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Description
Specifications
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. 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.
Pages: 672, Year of Publication: 0624, Dimensions: 22.6x22.6cm
Manufacturer
- Author
- J. Kenji López-Alt
- Publisher
- WW Norton & Co
- Language
- English
- Subtitle
- Recipes and Techniques
- Cover
- Hardcover
- Number of Pages
- 672
- Release Date
- 08/03/2022
- Publication Date
- 2022
- Dimensions
- 22.6x27.7 cm
- Award
- -
- Audience
- adults
- Illustrated Books
- No
- ISBN-13
- 9780393541212
Important information
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