TITLE:
The wok : recipes and techniques / J. Kenji Lopez-Alt.
Publication Date:
2022
Publication Information:
New York : W.W. Norton & Company,
Edition:
First edition.
Physical Description:
658 p. : col. ill.
Bibliography Note:
Includes bibliographical references and index.
Summary:
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. Lopez-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.
Language:
English
ISBN:
9780393541212
