کتاب The Wok: Recipes and Techniques

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J. Kenji Lopez-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 Lopez-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. Lopez-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.

The Wok: Recipes and Techniques by J. Kenji Lopez-Alt – eBook Details

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• Full Book Name: The Wok: Recipes and Techniques
• Author Name: J. Kenji Lopez-Alt
• Book Genre: Audiobook, Cookbooks, Cooking, Culinary, Food, Nonfiction, Reference
• Series Detail:
• ISBN # 9780393541212
• ASIN # 0393541215
• Edition Language: English
• Date of Publication: March 8, 2022
• PDF / EPUB File Name: The_Wok_Recipes_and_Techniques_-_J_Kenji_Lopez-Alt.pdf, The_Wok_Recipes_and_Techniques_-_J_Kenji_Lopez-Alt.epub
• PDF File Size: 446 MB
• EPUB File Size: 443 MB

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