The Wok : Recipes and Techniques J.Kenji Lopez-Alt
The Wok : Recipes and Techniques (Hardback)J.Kenji Lopez-Alt
- Hardback
- 672, Full color photographs throughout Pages / Published 8 Mar 2022
- Out of stock
£39.99
Description
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.
Additional information
Weight | 2036 g |
---|---|
Dimensions | 278 × 35 mm |
ISBN-13 | 9780393541212 |
Publisher | WW Norton & Co |
Imprint | WW Norton & Co |
Date of Publication | 8 Mar 2022 |
By (author) | J.Kenji Lopez-Alt |
Pages | 672, Full color photographs throughout |
Format | Hardback |
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