The Wok: Recipes & Techniques (EN)

Description

From J. Kenji Lpez-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 Lpez-Alts 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, theres one pan Lpez-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 basicsthe mechanics of a stir-fry, and how to get smoky wok hei at homeyoure ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San FranciscoStyle Garlic Noodles. Lpez-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 recipesincluding simple no-cook sidesexplanations of knife skills and how to stock a pantry, and more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.

About J. Kenji Lpez-Alt

J. Kenji Lpez-Alt is a celebrity personality, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a New York Times food columnist; the culinary advisor for Serious Eats; and the host of Kenjis Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

Language: English
Author(s): J. Kenji Lpez-Alt
656 pages
Published in 2022