The wok : recipes and techniques
(Book)

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Published
New York, NY : W.W. Norton & Company, [2022].
Edition
First edition.
Physical Desc
658 pages : color illustrations ; 28 cm
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LocationCall NumberStatusDue Date
Arroyo Grande Library - Adult Nonfiction641.5951Checked OutApril 4, 2024
Cambria Library - Adult Nonfiction641.5951Checked OutApril 11, 2024

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Published
New York, NY : W.W. Norton & Company, [2022].
Format
Book
Edition
First edition.
Language
English

Notes

Bibliography
Includes bibliographical references (pages 625-627) and index.
Description
"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."--,Provided by publisher.

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