The wok : recipes and techniques
The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. 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
Available Copies by Location
Location | |
---|---|
Victoria | Available |
Browse Related Items
Subject |
Cooking, Chinese. Wok cooking. Cooking > Technique. |
Genre |
Cookbooks. |
- ISBN: 9780393541212
- Physical Description 658 pages : color illustrations ; 28 cm
- Edition First edition.
- Publisher [Place of publication not identified] : [publisher not identified], 2022.
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references and index. |
Additional Information
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---|---|---|---|
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082 | 0 | 0. | ‡a641.5951 ‡223 |
100 | 1 | . | ‡aLópez-Alt, J. Kenji. ‡0(DLC)n 2015027564 ‡0(NFPL)34993 |
245 | 1 | 4. | ‡aThe wok : ‡brecipes and techniques / ‡cJ. Kenji López-Alt. |
250 | . | ‡aFirst edition. | |
264 | 1. | ‡a[Place of publication not identified] : ‡b[publisher not identified], ‡c2022. | |
264 | 1. | ‡aNew York : ‡bW. W. Norton & Company, ‡c[2022] | |
300 | . | ‡a658 pages : ‡bcolor illustrations ; ‡c28 cm | |
336 | . | ‡atext ‡btxt ‡2rdacontent | |
337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
504 | . | ‡aIncludes bibliographical references and index. | |
520 | . | ‡a"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. 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"-- ‡cProvided by publisher. | |
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