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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The Wok 9780393541212 Hardback
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- Authors:
- Lopez-Alt, J. Kenji
- Year Published:
- 2022
- Country of Publication:
- United States
- Format:
- Hardback
- Illustrations Note:
- Full color photographs throughout
- ISBN:
- 9780393541212
- Number of Pages:
- 672
- Publication Date:
- 08/03/2022
- Publisher:
- WW Norton & Co
- Place of Publication:
- New York
- Language:
- English
- SKU:
- 9780393541212