The wok recipes and techniques
"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 wi...
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
W.W. Norton & Company,
[2022]
|
| Edition: | First edition. |
| Subjects: | |
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| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | on1252846254 | ||
| 003 | OCoLC | ||
| 005 | 20220331120000.0 | ||
| 008 | 211101s2022 nyua e b 001 0 eng | ||
| 010 | |a 2021052502 | ||
| 015 | |a GBC206722 |2 bnb | ||
| 016 | 7 | |a 020450318 |2 Uk | |
| 019 | |a 1298752473 | ||
| 020 | |a 9780393541212 |q hardcover | ||
| 020 | |a 0393541215 |q hardcover | ||
| 020 | |z 9780393541229 |q electronic publication | ||
| 035 | |a (OCoLC)1252846254 |z (OCoLC)1298752473 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d OCLCF |d OCLCO |d UKMGB |d IEB |d CGB |d RNL |d VP@ |d FMG |d TCH |d LEB |d YDX |d OCLCO |d JQM |d TXSCH |d OCLCO |d PCB | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TX724.5.C5 |b L676 2022 |
| 082 | 0 | 0 | |a 641.5951 |2 23/eng/20211122 |
| 100 | 1 | |a López-Alt, J. Kenji, |e author. | |
| 245 | 1 | 4 | |a The wok : |b recipes and techniques / |c J. Kenji López-Alt. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York : |b W.W. Norton & Company, |c [2022] | |
| 300 | |a 658 pages : |b color illustrations ; |c 28 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a "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"-- |c Provided by publisher. | ||
| 650 | 0 | |a Wok cooking. | |
| 650 | 0 | |a Cooking, Chinese. | |
| 650 | 0 | |a Cooking |x Technique. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 655 | 7 | |a Recipes. |2 lcgft | |
| 776 | 0 | 8 | |i ebook version : |z 9780393541229 |
| 994 | |a C0 |b PCB | ||
| 949 | |a schlow |b SANON |c 641.5951 LOP |d i |e 39635104326248 |f 719995 |g ddc |j 03/29/2022 | ||
| 999 | |a 467707 | ||
