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J. Kenji Lopez-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 Lopez-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. Lopez-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.
PRODUCT DETAILS :
| ISBN : 9780393541212 | |
| BY (AUTHOR) Lopez-Alt, J. Kenji | |
| PUBLISHER : WW Norton & Co | PUBLICATION DATE : March 08, 2022 |
| COUNTRY OF PUBLICATION : United States | IMPRINT : WW Norton & Co |
| LANGUAGE : English | AGE : General |
| PRODUCT FORM : Hardback |
DIMENSION : 277 mm x 226 mm
WEIGHT : 2130 g
PRODUCT CATEGORY :
Lifestyle, Hobbies & Leisure
