[PDF] The Wok: Recipes and Techniques by

The Wok: Recipes and Techniques.

The-Wok-Recipes-and.pdf
ISBN: 9780393541212 | 672 pages | 17 Mb

• The Wok: Recipes and Techniques
• Page: 672
• Format: pdf, ePub, fb2, mobi
• ISBN: 9780393541212
• Publisher: Norton, W. W. & Company, Inc.

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Notes From Your Bookseller The talent behind the bestselling The Food Lab returns with a culinary/scientific exploration of the world's most popular cooking pan. As a proponent of molecular gastronomy, Lopez-Alt has blended science with art to explain why recipes work, but he leavens the facts with an engaging writing style that has brought him fans everywhere. One of Time's 10 Most Anticipated Cookbooks of 2022 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.

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From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji 
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The Wok: Recipes and Techniques Cover Image The Food Lab: the definitive guide to the science and technique of cooking in a wok.
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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 
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From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji 
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The Wok showcases the techniques of wok cooking and Kenji sprinkles in his contemporary ingenuities throughout the recipes. Do yourself a favor, 
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The 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 
The year's biggest cookbook is here. Seattle author J. Kenji
As every J. Kenji López-Alt super fan knows, March 8 is the release date of “The Wok: Recipes and Techniques,” arguably the most anticipated 
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From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok 
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the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.
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The Wok: Recipes and Techniques (Hardcover) · Description. One of Time's 10 Most Anticipated Cookbooks of 2022. From J. · About the Author. J. Kenji López-Alt is 
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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, 
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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 
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The Wok: Recipes & Techniques cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok.Format: HardcoverPublisher: W. W. Norton & CompanyLength: 672 pagesPublication Date: March 8, 2022$50.00 · ‎In stock

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