The wok : recipes and techniques / J. Kenji López-Alt.
Edition
First edition.
Imprint
New York : W.W. Norton & Company, [2022]
Description
658 pages : color illustrations ; 28 cm
Formatted Contents Note
Introduction The science of stir-fries. How to stir-fry chicken How to stir-fry pork How to stir-fry beef and lamb How to stir-fry seafood How to stir-fry eggs, tofu, and vegetables Rice. Rice bowls Jook, congee, and other names for rice porridge Fried rice Noodles. Hot dressed noodles and pasta Cold dressed noodles Stir-fried noodles Frying. Panfrying in a wok Deep frying in a wok Crispy-and-saucy recipes, the Chinese American way Simmering and braising Simple, no-cook sides.
Summary
"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"-- Provided by publisher.
