The Wok

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

• Authors: J. Kenji Lopez-Alt, J. Kenji López-Alt
• Publisher: Norton and Co Ltd
• Languages: English
• Product format: Hardback
• Released: 08.03.2022
• EAN: 9780393541212
• ISBN: 978-0-393-54121-2
• Dimensions: 223 mm x 275 mm x 32 mm
• Subjects: Guides > Food & drink; China, COOKING / Methods / Quick & Easy, Asia, Quick & easy cooking, COOKING / Methods / Special Appliances, National & regional cuisine, Quick and easy cookery, National and regional cuisine, Cooking with specific gadgets, COOKING / Equipment & Utensils, COOKING / Regional & Cultural / Asian, COOKING / Regional & Cultural / Chinese