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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: López-Alt, J. Kenji (Author)
Format: Books Print Book
Language:English
Published: New York : W.W. Norton & Company, [2022]
Edition:First edition.
Subjects:
Wok cooking.
Cooking, Chinese.
Cooking > Technique.
Cookbooks.
Recipes.
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Table of Contents:
  • 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.

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