The Wok Recipes and Techniques is popular PDF and ePub book, written by J. Kenji López-Alt in 2022-03-08, it is a fantastic choice for those who relish reading online the Cooking genre. Let's immerse ourselves in this engaging Cooking book by exploring the summary and details provided below. Remember, The Wok Recipes and Techniques can be Read Online from any device for your convenience.

The Wok Recipes and Techniques Book PDF Summary

#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive 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.

Detail Book of The Wok Recipes and Techniques PDF

The Wok  Recipes and Techniques
  • Author : J. Kenji López-Alt
  • Release : 08 March 2022
  • Publisher : W. W. Norton & Company
  • ISBN : 9780393541229
  • Genre : Cooking
  • Total Page : 672 pages
  • Language : English
  • PDF File Size : 12,6 Mb

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