Details

ISBN-10: 0393541215
ISBN-13: 9780393541212
Publisher: W. W. Norton & Company
Publish Date: 03/08/2022
Dimensions: 10.80" L, 8.80" W, 1.30" H

The Wok: Recipes and Techniques

Hardcover

Price: $50.00

Overview

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.

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Reviews
The Wok offers a new approach to mastery of this ancient and venerated culinary workhorse. López-Alt's groundbreaking kitchen science is an unprecedented contribution to our understanding of wok cooking. This book will inspire a new generation of home cooks to embrace the wok.–Grace Young, author of Stir-Frying to the Sky's Edge and The Breath of a Wok
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Details

ISBN-10: 0393541215
ISBN-13: 9780393541212
Publisher: W. W. Norton & Company
Publish Date: 03/08/2022
Dimensions: 10.80" L, 8.80" W, 1.30" H
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