The Wok: Recipes and Techniques
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.
Format:Hardcover
Language:English
ISBN:0393541215
ISBN13:9780393541212
Release Date:March 2022
Publisher:W. W. Norton & Company
Length:672 Pages
Weight:4.75 lbs.
Dimensions:1.3" x 8.8" x 10.8"
Customer Reviews
1 rating
Must have for anyone that uses a wok
Published by Granite , 1 year ago
This book is changing my life and inspiring me everyday. Worth it at full retail, but used, it’s a no brainer. Sits on my coffee table because I go to it that much!
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