The Wok

Recipes and Techniques

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Beschreibung:

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.

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Über die Urheberinnen:

J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

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Produktdetails:

• Autor:in: J. Kenji López-Alt
• Erscheinungsdatum: 08.03.2022
• Sprache: Englisch
• Genre: Nationale, regionale und ethnische Küche
• Seitenumfang: 658 Seiten
• ISBN: 9780393541212